Low FODMAP Lemon Blueberry Loaf with Glaze

Total time1 hr 35 min

Prep time15 min

Cook time1 hr

Low FODMAP Lemon Blueberry Loaf with Glaze

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Ingredients

10 servings

For the loaf

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 tsp lemon zest (from about 2 lemons)
2 large eggs
½ cup sour cream
¼ cup whole milk
⅓ cup unsalted butter, melted and cooled
1 tsp vanilla extract
1 ¼ cups fresh or frozen blueberries
1 tbsp all-purpose flour (for tossing blueberries)
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For the glaze

¾ cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
½ tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
2
In a large bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt until combined. Add the granulated sugar and lemon zest, then rub the zest into the sugar with your fingertips until the mixture is fragrant and slightly clumped.

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