I adapted this recipe from Food Network to make it gluten-free, also adding a lemon glaze. It tastes great with or without the glaze.  It’s a bit sweeter with it.

Ingredients

Nonstick baking spray, for coating loaf pan

2-1/3 cups gluten-free all purpose baking mix (for non-gluten free, use 2 cups regular flour and eliminate xanthan gum)

1/2 teaspoon xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon fine salt

3/4 cup sugar

Finely grated zest of 1 lemon

1/2 cup plain lowfat (2-percent) Greek yogurt

1/4 cup lowfat (1-percent) milk

1/4 cup extra-virgin olive oil

1/2 teaspoon pure vanilla extract

2 large egg whites

1 large egg

Optional Glaze

Mix the juice of one lemon with 85-100 grams of powdered sugar.  Whisk briskly.

Directions

Preheat the oven to 350 degrees F. Spray mini-loaf pan with cooking spray, coating each slot (12 in total) or use regular bread tin for one loaf.

Whisk together the flour, baking powder, baking soda, xanthan gum and salt in a medium bowl.

Put the sugar and lemon zest in a larger bowl and mix thoroughly. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated.

Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 25 minutes. If making one loaf, bake for 50 minutes. Cool in the pan on a wire rack for 5 minutes, and remove loaves or loaf from pan.

If using glaze, put on serving plate and use a toothpick to put wholes in the top of the still warm mini-loaves or single loaf and drizzle with lemon glaze.  Let cool completely so the glaze will set a bit before serving.