Lemon Almond Bread, Gluten Free

This bread tastes like a Lemon Italian Ice. It is absolutely delicious. If you aren’t baking gluten free, you can certainly substitute the almond, oat and millet flour for 2 cups of all-purpose or white whole wheat flour.


  • 1 cup almond flour
  • ½ cup oat flour
  • ½ cup millet flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup organic sugar
  • 1 lemon zest
  • ½ cup unsweetened almond milk
  • ½ cup safflower oil
  • ½ cup plain yogurt
  • 2 large eggs
  • 1 lemon, juiced
  • 1 tsp vanilla extract
  • 1 tsp almond extract


  1. Preheat oven to 350 degrees. Grease a loaf pan.
  2. In a large bowl, combine almond flour, oat flour, millet flour, baking powder, baking soda and salt. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture.
  3. In a separate bowl, whisk almond milk, safflower oil, yogurt, eggs, lemon juice, vanilla and almond extract. Slowly whisk wet ingredients into dry ingredients until well combined.
  4. Pour batter into prepared loaf pan and bake for 50-60 minutes or until bread is golden brown and toothpick comes out clean. Place loaf on cooling rack to cool for 15 minutes. Loosen sides and remove from pan. 5.
  5. While bread is cooling, make the lemon glaze. In a small bowl, combine 1 cup powdered sugar, ½ lemon juiced, 1 tsp vanilla and 1 tsp almond extract. Whisk until smooth. Drizzle the glaze over bread, then sprinkle with sliced almonds.

Yields 1 loaf.

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