BY Sarah Brittain


Ready in 60 minutes cooking time, 30 min prep | Serves 2-4

Who said being Gluten-Free meant you couldn’t enjoy delicious carbs? Try this delicious Gluten-Free Lemon and Blueberry Loaf. This is perfect if you are on a FODMAP diet or Gluten-Free diet. Super easy to put together and it’s beautifully moist!

Sarah has undergone a health journey since the age of 12 becoming gluten-free due to health issues. She follows a FODMAP lifestyle which has helped with managing her health. Follow her journey on @thefodmapfreelife on Instagram or at


1 1/2 c gluten free flour blend**

3/4 cup Organic Almond Meal

1/4 cup Organic Coconut Sugar

2 tsp baking powder

Pinch of salt

2 lemons, zest and 1/3 c juice

1/4 cup Organic Coconut Oil, Virgin Cold-Pressed

1/4 cup Organic Maple Syrup

1 tsp vanilla extract

2 eggs

1 1/2 cup blueberries

1 tbsp gluten free flour (for blueberry dusting)


2-3 tbsp sliced almonds (optional)

2 tbsp lemon juice

2 tbsp Organic Maple Syrup


Preheat oven to 170°c

Sift the flour, almond meal, baking powder and salt into a large bowl and add coconut sugar.

In a separate bowl combine first measure of lemon juice, coconut oil, maple syrup, vanilla and eggs and whisk together well.

Dust the blueberries with 1 tbsp flour and stir.

Add wet ingredients to dry ingredients and mix well.

Gently fold in the blueberries and pour mixture into loaf tin

Sprinkle with almonds.

Place in the oven for an hour or until a skewer comes out clean.

Mix together Topping lemon juice and maple syrup.

Remove from oven and pour lemon drizzle over the loaf.

Allow to cool in the tin for 15 minutes.

Remove loaf from tin and cool on wire rack before cutting.

**Gluten free flour blend

Makes 4 cups

1 1/2 c Ceres Organic white rice flour
3/4 c Ceres Organic brown rice flour 3/4 c Ceres Organic tapioca flour
3/4 c Ceres Organic corn starch
3 tbsp Ceres Organic potato starch
1 tbsp Ceres Organic guar gum