IS LEMON JUICE GLUTEN FREE RECIPES

Steps:

• Preheat oven to 350°F (177°C). Position rack in center of oven. Grease a 4 ½ x 8 ½ inch glass loaf baking pan; set aside.
• In a medium mixing bowl, whisk together the flour, 1 cup sugar, baking powder and salt.
• Add the eggs, milk, oil and lemon zest and mix util combined.
• Pour batter into the loaf pan. Bake for 55-60 minutes, until a wooden toothpick inserted near center comes out clean. Remove from oven and let cool in the pan for 10 minutes, then remove from pan and let cool on a rack.
• For the glaze: In a separate small bowl, mix the remaining ¼ cup of confectioner sugar (or regular sugar) and lemon juice. Microwave for 30 seconds, remove from the microwave. Stir till sugar is dissolved.
• Evenly spoon lemon sugar glaze over the top of the lemon bread.
• Store in an airtight container for up to four days.

Steps:

• Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, butter, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk until combined.
• Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)
• Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle) and spread to about 4 inches wide. Cook until the edges are dry, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.