Lemon zest corn bread *

Lemon zest corn bread *
Lemon zest corn bread *

It’s not always easy to find tea time alternatives when you’re coeliac but these were so delicious I couldn’t stop eating them 🙂 This recipe is gluten-free, but also almost sugar-free, so if you’re looking for a guilt-free pleasure, you’ve come to the right place!

Ingredients: (for a baking tray worth of corn breads)

  • 150g butter
  • 2 organic lemons (juice and zest)
  • 2 eggs
  • 100g of whole corn flour
  • 50g of corn starch
  • 10g of baking powder
  • 50ml of almond milk
  • 10g of vanilla sugar

Preparation: 15 minutes

Baking: 30 minutes – 180°C


  1. Preheat your oven to 180°C.
  2. Peel the zest off the lemons and slice it thinly. Extract the juice from the lemons.
  3. In a mixing bowl, add the flour, starch, vanilla sugar and baking powder.
  4. Incorporate the lemon juice, the eggs and the milk to the flour.
  5. Soften the butter in the microwave and add to the mixture.
  6. Mix well until smooth, then add the zest.
  7. Pour the mixture on baking paper on a tray and level it to the desired thickness.
  8. Bake for 30 minutes. Let the corn bread cool down before cutting and serving.

Last tip: You can add icing sugar before serving to add more sweetness.

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