Gluten Free, Dairy Free Lemon Loaf

Now of course I can't eat this right now on my detox/stomach healing diet (lol hello refined white sugar!) BUT I promised I'd share! ;)

This is a really fabulous recipe and soooo good warm from the oven! *mmmhm*

It was also my first recipe "conversion" (to GF/CF) that I did all by myself!

Gluten-Free, Dairy Free Lemon Loaf Recipe

INGREDIENTS

Glaze:

1/2 cup granulated sugar
1/3cup water

1 tbsp lemon juice
1 lemon, thinly sliced

Loaf:
3/4 cup canola oil
1 1/2 cups granulated sugar
3 eggs
2 tbsp grated lemon rind (rind of approx. 3 lemons)

2 tbsp lemon juice
1 cup sorghum flour

1 cup tapioca flour

1/2 cup white rice flour (or other light all-purpose gluten-free flour mix)
1 1/2 tsp gluten-free baking powder

1 tsp xanthum gum

1 tsp baking soda
1/2 tsp sea salt
3/4 cup coconut milk

Glaze:

1. In saucepan, bring sugar and water to boil, stirring to dissolve sugar.
2. Add lemon and lemon juice; return to boil.
3. Pour into bowl; let stand for at least 2 hours or for up to 6 hours.

Loaf:

1. Grease 9- x 5-inch (2 L) loaf pan; line bottom with parchment paper. Set aside.
2. In bowl, mix oil with sugar, then beat in eggs, 1 at a time. Beat in lemon rind and lemon juice.
3. In separate bowl, whisk together flours, baking powder, baking soda, xanthum gum and sea salt.
4. Stir into wet ingredients alternately with coconut milk, making 3 additions of dry ingredients and 2 of coconut milk. Pour into prepared pan.
5. Bake in centre of 325°F (160°C) oven for about 1 hour and 20 minutes or until tester inserted in centre comes out clean. Place pan on rack.
6. With long skewer, poke about 15 holes through cake. With slotted spoon, remove lemons from liquid; let drain on paper towel. Spoon liquid over top of cake, letting liquid sink in before adding more. Let cool in pan for 30 minutes; turn out onto rack, right side up, and let cool completely.

Adapted from a gluten-ful & dairy-ful recipe at: http://www.canadianliving.com