This month for the March Gluten Free Baking Challenge, we’re baking a bright and citrusy quick bread. Join the fun and let’s bake something delicious together!

What You Need To Know to Make the Meyer Lemon Bread Recipe
Key Ingredients

Meyer Lemons (not regular lemons). Meyer Lemons are a bit darker, more orange-yellow than yellow and have a smoother peel than regular lemons. They should be clearly labeled as Meyer Lemons. 
Gluten Free Flour – I use my Nightshade Free Gluten Free Flour blend in this recipe. However, Arrowroot doesn’t always play nice with acid. Since Meyer Lemons aren’t as acidic as regular lemons, it’s not always an issue. If you use this flour blend and find that your bread is slightly chewy, your lemons have a higher concentration of acid. Just reduce the amount of xanthan gum to a 1/4 teaspoon next time.
If you don’t want to deal with any guesswork when it comes to acid, Arrowroot, and xanthan gum, just use a good 1:1 flour blend. Bob’s Red Mill 1:1 Gluten Free Baking Flour contains xanthan gum already (and no Arrowroot) and it work’s great in this recipe. It’s a blend that recipe testers used when testing recipes for my cookbook.

Avocado Oil – I bake exclusively with avocado oil. If you don’t have it, you can use any neutral oil such as canola oil or vegetable oil.
Milk – I use unsweetened coconut milk when baking dairy free. If you don’t need dairy free, regu...