Low FODMAP Cranberry Lemon Loaf (Gluten Free)
Finding gluten free and low-FODMAP baked goods can be challenging. Try this delicious low-FODMAP and gluten free lemon cranberry loaf!
Servings: 12
Ingredients
- ½ cup dried cranberries
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup lactose-free milk
- ½ cup canola oil
- Lemon zest of 1 lemon
- 2 tsp lemon juice
- 1 ¾ cup gluten-free low-FODMAP flour (I used Robin Hood Gluten Free all purpose flour)
- 1.5 tsp baking powder
- ¼ tsp salt
Instructions
- In a small bowl soak dried cranberries in boiling water. Set aside.
- Line a loaf pan with oil and parchment paper and preheat oven to 350°F.
- In a large bowl, beat 2 large eggs until bubbles form.
- Stir in sugar, milk, oil, lemon zest and juice.
- Add in flour, baking powder, and salt and stir well.
- Lastly, drain cranberries and pat dry with a paper towel. Sprinkle with a bit of gluten free flour so they don't sink to the bottom. Lightly stir in the cranberries to the batter mixture.
- Pour batter into a lined loaf pan and bake in oven for 45-50 minutes. Check doneness by placing a toothpick in the loaf. If it comes out clean, it is ready!
- Let the loaf cool before removing and slicing. Enjoy!
Notes
Don't have any cranberries on hand? try making this recipe with raisins instead!
Other great mix-in options: In addition to the lemon zest - orange zest can add a nice dimension to this loaf. Sometimes I like to also add in about 1/2 cup of chopped nuts for some added crunchy texture and protein.