light, zesty, sweet, sour, and with a slight crunch, this is sure to please anyone who enjoys a citrus snack!
gluten free lemon-lime loaf
- 3/4 cup milk of choice
- 2 tablespoon fresh lemon juice
- 2 tablespoon lime zest
- 3/4 cup brown rice flour
- 1/2 cup potato starch (not potato flour)
- 1/4 cup tapioca flour (also known as tapioca flour)
- 1/4 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 cup sugar of choice
- 5 tablespoon canola oil (perhaps some could be replaced with applesauce)
- 1 teaspoon vanilla
- 1 large lemon, juiced
- about 1 cup confectioner's sugar
PREHEAT oven to 350 F
in a small bowl, mix milk, lemon juice, and lime zest. set aside
in a medium bowl, mix flour, potato starch, tapioca, xanthan gum, baking soda, and sugar. whisk and mix well
add the oil and the vanilla to the milk mix
slowly whisk wet mix into dry mix
the baking soda should react with the lemon juice, so don't freak if it gets foamy when mixing.
i added the batter to a loaf pan, and it honestly took longer than i expected to cook all the way through. i would say about 40 minutes. it was done when the entire cake turned a brighter shade of yellow.
check with a toothpick in the center if you aren't sure.
once the loaf has completely cooled, whisk together the lemon juice and confectioner's sugar in a small bowl, slowly adding the sugar (it's a good flavor when it starts to look more white than clear),
and add to top of loaf.
it takes about an hour for the icing to set, but by all means you don't have to wait that long to enjoy it!
(these also make excellent cupcakes!)