lemon-yogurt bread

[rafiwinters]

Hi y'all. I made this delicious recipe yesterday. It calls for regular flour but I subbed in the gluten-free blend I usually work with (from Bob's Red Mill). It also calls for lemon yogurt, but I used plain yogurt, put in about double the amount of fresh-squeezed lemon juice, and added a full lemon's worth of grated lemon peel. It's kind of pound-cake-like but moister because of the yogurt and very pleasantly lemony.


https://www.tasteofhome.com/recipes/lemon-yogurt-bread/

Comments

a suggestion?

[harmonic_tabby]

I have used and like the Bobs 1-to-1 but have never met the bean flour.

I wonder about cornbread for using the bean flour? My cornbread recipe is gluten free and only uses various corn flours/meals but I could see using bean flour for cornbread in those recipes that use wheat flour. It would also do the complete protein dance which can be helpful.

Re: a suggestion?

[rafiwinters]

Cornbread might, yes, do well using the bean flour. Good idea.

Link to description of the bean flour. Note that this blend does not contain xanthan gum. https://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html