{GF} Rosemary Lemon Quick Bread Print Recipe Print Recipe

I did it. I created my very own {baking} recipe! No measuring cups, no recipe book, just a scale and a ratio (details below). It was a big moment for me.

It did, however, take me two tries, but the learning experience & the final outcome was well worth it.

First, I researched every (gluten-free) flour, which I plan to share with you in a later post, and then calculate the perfect flour combination. My first attempt at this, the batter was quite runny and just after the 50 minutes of baking, my finger pressed into a big ‘ol {dense} sponge. Disappointed, of course, but that didn’t stop me from eating it – mostly because the flavor was outstanding. Key take-away and what I did differently the second time:

  • I added potato flour to the mixture and changed the weight for each flour. I discovered that potato flour can be used as a thickener without adding a strong flavor.
  • The first try, the melted butter was in more of a liquid form vs. the Earth Care butter which I heated half way and then stirred to “melt” it evenly.
  • Rather than beating the sugar and butter together, I added the sugar to the dry ingredients.

After all these changes, I batter was much more thick & had a richer color. The texture was perfectly moist and the flavor was exceptional. I made this for my family and I’m not even kidding you, it was gone within a day. We all ate it for breakfast, snacks and even dessert. It was fairly easy to come up with an excuse to cut yourself a slice at any time of the day.

I recently joined this group, the Gluten-Free Ratio Rally, where each month we all create a recipe following a specific ratio, see below. What’s great is that anyone can take any of the recipes and replace it with their own flour mixture, add ins, and/or change the fat- oil vs butter. I’m incredibly honored to be apart of this group of talented foodies and beyond excited for what’s all to come!

“Baking by ratio and by weight gives you the freedom to make that recipe your own” – Shauna at Gluten-Free Girl and Chef

Here’s the ratio for quick breads

  • 2 parts flour
  • 2 parts liquid
  • 1 part egg
  • 1 part fat

After reading this, I’ve since steered away from using the “gums” – zanthum &/or guar gum.

Visit Silvanas Kitchen for the complete list of gluten-free quick bread/muffins recipes

Gluten-free Rosemary Lemon Quick Bread Recipe

PRINT RECIPE

Ingredients

  • 60 grams Brown Rice Flour
  • 60 grams Sorghum Flour
  • 60 grams Tapioca Flour/Starch
  • 47 grams Potato Flour
  • 1 teaspoon (6g) salt
  • 2 teaspoons gluten-free baking powder
  • 113 grams granulated sugar
  • 1 stick (113 g) butter, melted or Earth Balance (dairy-free)
  • 2 large eggs
  • 8 oz (227g) almond milk (dairy-free) – you can use cow’s milk if you prefer
  • 2 tablespoons of fresh rosemary, chopped
  • zest of 1-2 Meyer lemon(s), grated – approx 1 heaping tablespoon of zest

Directions

Preheat oven to 350 degree (F). Grease/Non-stick spray loaf pan and set aside.

In a medium bowl, combine the (four) flours, sugar, salt, & baking powder. In a separate bowl, whisk together the melted butter, eggs, and continuing to whisk, add in the milk until everything is well combined. Slowly add the dry ingredients and carefully mix to combine. Fold in the rosemary and lemon zest.

Pour the batter into the prepared loaf pan. Bake for about about 50 minutes. Test with a toothpick – if it comes out clean, it’s done. Enjoy!


{Created/Photographed by With Style and Grace}

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  • http://multiplydelicious.com Heather

    Fabulous! I can’t wait to try when I finally get back in my kitchen from my trip overseas. It’s hard to be gluten-free when traveling. :) This time next week I will just be getting home. Looking forward to it.
    This bread sounds delicious and I love rosemary. Can’t wait to try!

  • http://www.chocswirl.wordpress.com Robyn

    Oooh, this looks so yum! Beautiful pics and a beautiful site!

  • http://mysteriesinternal.blogspot.com/ Erin Block

    This looks divine….I love rosemary and have some growing on my windowsill. I’ve never used it in bread before, but this I most certainly will now! Cheers!

  • http://mamameglutenfree.com Caneel

    I wouldn’t have thought to put rosemary and lemon together in a bread – but it’s beautiful and looks so delicious! I’ll have to try it!

  • http://www.glutenfreecanteen.com Lisa @ GF Canteen

    I bet that would make a fabulous savory bread for a brunch with eggs. I might have to try that – it looks delicious, what a great combo of flavors!

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  • http://www.fashionablecollections.blogspot.com fashionablecollections

    Your pictures are beautiful. Specifically the ones of the measuring spoons with the blurred background. Gorgeous.

    http://www.fashionablecollections.blogspot.com

  • http://www.eastewart.com/blog EA-The Spicy RD

    Yours is the second Gluten Free Rally Ratio bread I’ve checked out today. I definitely need to get with the program and buy a scale so I can make your bread and experiment with some recipes of my own. This looks delicious!

  • http://Www.cookingglutenfree.com Karen Robertson

    Beautiful and some great ideas thank you.

  • http://jenncuisine.com Jenn

    Such wonderful photos and a lovely bright and refreshing Springtime flavor combination – I’m glad the 2nd try was a success!

  • http://www.cookincanuck.com Cookin’ Canuck

    Congratulations – it looks as though you hit this out of the ballpark. Truly, this is a beautiful bread.

  • http://www.flickr.com/photos/rowaidafl Rowaida Flayhan

    Beautiful pics and looks delicious. You are amazing Amy
    BTW love your new hair style look. Beautiful

  • http://www.reverie-daydream.com melissa

    now i need to re-train my american measurement skills and learn grams….because this bread looks incredible!

  • http://www.thegspotrevolution.com Caroline @ The G-Spot

    This looks amazing! I absolutely can’t wait to try this recipe. :)

  • http://thelonelywifeproject.wordpress.com/ Lonely Wife Project

    You are a baking genius!

  • http://www.kumquatblog.com gretchen

    such a pretty loaf… and a great escape to see a tasty savory among the sweets!

  • http://plainfancyliving.blogspot.com/ Plain & Fancy Living

    This bread looks so good! Your photography is really pro. I think you could make molded cheese look good:)

    xo
    Amy R.

  • http://www.thisglutenfreelife.org Claire

    This flavor combination is so intriguing to me, and I am really excited to make this. Thanks for this recipe – the pictures look wonderful!

  • http://www.eatthelove.com Irvin

    Such wonderful, bright flavors! I love the idea of rosemary with the lemon zest. Savory and sweet being a great combination. I used lemon and rosemary with my pancakes for last months’s gluten free ratio rally. It was lovely. Welcome to the group!

  • http://gluten-freek.blogspot.com Caleigh

    Wow, this sounds amazing! Such a lovely flavour combination, I will definately be trying this.

  • http://www.happyolks.com Kelsey, Happyolks

    This is my favorite combo. I seriously have a rosemary addiction. I love the link to the g-free ratio rally! Totally going to join! Thanks girl, this looks delicious.

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  • http://abakinglife.blogspot.com Tara

    I love the versatility of your recipe. From breakfast to dessert – perfect! And your photos are just lovely.

  • Martha

    This looks so delicious! I wanted to double check that you are using potato flour rather than potato starch? Can’t wait to try out your recipe. Yum.

  • http://www.TheHealthyApple.com The Healthy Apple

    Love this combination; rosemary is one of my favorite fresh herbs to use in baking. Glad to be a part of this Rally with you!

  • http://mindfulfood.blogspot.com/ melanie

    such a lovely combination lemon and rosemary. I use this pair together often in savory cooking – great idea for a quick bread. Love you pix! Nice to connect with your site via the ratio rally!

  • http://bellwookie.blogspot.com brooke @B & the boy!

    the colors are gorgeous and I love rosemary in just about anything. what a lovely looking bread.

  • http://nutritionfor.us/ claire Gallam

    WOW. WOW. WOW. Yum. How amazing would this be with some butter? Oh, I’m drooling.

  • http://bellwookie.blogspot.com brooke @B & the boy!

    It is so pretty. I don’t think I have ever thought of putting rosemary in a “sweet” bread. Thanks for the great idea!

  • Johanna

    I’ve made this three times so far – once in muffin form and twice as a quick bread. Had some trouble with spongyness the first time I made the bread (saved it by slicing, freezing, and then toasting). The second time was wonderful. I used a different flour mix, adding some corn flour, but I have to say this has tasted *amazing* each time. Even non gf people like it!

  • http://www.gloryfoods.co.uk/ gluten free bread flour

    Thanks for supporting the gluten free family.

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