Starbucks 'Copycat' Low-Fodmap Iced Lemon Loaf; Gluten-Free, Dairy-Free

rachelpaulsfood.com

Debbie’s Dishes

subheading: For low-FODMAP Lemon Loaf:

1 tbsp grated lemon zest

¼ cup freshly squeezed lemon juice (about 1 medium lemon will provide the juice and zest for this whole recipe)

½ tsp lemon extract

2 cups low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend- see my bake-off blog for reason why!)

2 tsp baking powder

½ tsp salt

¾ tsp xanthan gum (if not added to your low-FODMAP flour choice)

1 cup granulated sugar

½ cup canola oil

3 large eggs

¾ cup low-FODMAP milk (almond, coconut for dairy-free version or lactose-free milk)

Vegetable shortening for greasing

subheading: For low-FODMAP Lemon Glaze:

1 & ½ cups powdered sugar

3 tbsp freshly-squeezed lemon juice

1 tsp lemon extract

1 to 2 tbsps low-FODMAP canned coconut cream or other low-FODMAP milk (such as almond milk for dairy-free version) to thin as needed

Directions at rachelpaulsfood.com

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