Gluten-Free Rosemary Lemon Quick Bread Recipe

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With Style and Grace


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60 grams Brown Rice Flour

60 grams Sorghum Flour

60 grams Tapioca Flour/Starch

47 grams Potato Flour

1 teaspoon (6g) salt

2 teaspoons gluten-free baking powder

113 grams granulated sugar

1 stick (113 g) butter, melted or Earth Balance (dairy-free)

2 large eggs

8 oz (227g) almond milk (dairy-free) – you can use cow’s milk if you prefer

2 tablespoons of fresh rosemary, chopped

zest of 1-2 Meyer lemon(s), grated – approx 1 heaping tablespoon of zest

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