GLUTEN FREE VERSION: I made this GF. I followed the ingredients substituting only GF all purpose flour (using white rice, potato starch and tapioca starch with 1/2 tsp xanthan gum). I had to use almost three times the lemon juice for the glaze though. I did change the directions to adapt to GF flours. I allowed the flours and liquids to sit for 10 minutes (stirring occasionally) then added the baking powder, mixed well and then put it in the oven. This soaking time helps the rice flours and starches to soften a bit to lend to a smoother texture. In fact it wasn't grainy at all. As you can see in the photo I made it in a 9" round cake pan so it baked for only 30 minutes. I didn't have the right size loaf pan. It worked wonderfully. Great taste of the lemon with the coconut. My daughter, who isn't gluten intolerant, loved it so much ate almost all of it asking me to make it again "exactly like this don't change a thing!". There's a great rating for you! Keep in the fridge for a longer lasting storage. Thanks for sharing this recipe.
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GLUTEN FREE VERSION: I made this GF. I followed the ingredients substituting only GF all...