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This Gluten Free Lemon Olive Oil Loaf is about to become your favorite grain-free snack. This moist lemon bread is bursting with citrus flavor in a springy, gluten-free crumb.

Gluten Free Olive Oil Lemon Loaf

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 45 minutes
TOTAL TIME 55 minutes
SERVINGS 10

INGREDIENTS

  • 2 large eggs
  • 2 tbsp honey
  • 1/2 cups organic cane sugar
  • 3/4 cups olive oil
  • 1/4 cup full fat coconut milk
  • juice of 1 lemon
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/3 cup cassava flour
  • 1/3 cup tapioca starch

INSTRUCTIONS

  1. Preheat oven to 350 degrees F and line a 9x5 loaf pan with parchment paper.
  2. In a large bowl, beat together eggs, honey, and sugar with a mixer until the sugar is well dissolved. Add olive oil, lemon juice, and coconut milk and beat well for another 2 minutes, then stir in vanilla and salt.
  3. In a separate bowl sift together cassava flour, baking soda, and tapioca starch, Make a well in the middle and stir in the wet ingredients until well combined.
  4. Pour the batter into the prepared pan.
  5. Place in the preheated oven to bake for 40-45 minutes, or until a toothpick comes out clean.
  6. Let cool for 10 minutes and then remove from pan and cool on a wire rack. Serve topped with powdered sugar.