How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Gluten-Free Rosemary Meyer Lemon Quick Bread?

You need 11 ingredients. The key ingredients include: 60 grams Brown Rice Flour, 60 grams Sorghum Flour, 60 grams Tapioca Starch, 47 grams Potato Flour, and more.

Is Gluten-Free Rosemary Meyer Lemon Quick Bread suitable as general?

Yes, Gluten-Free Rosemary Meyer Lemon Quick Bread falls under the General category and is a great choice for this type of meal.

How do I store leftover Gluten-Free Rosemary Meyer Lemon Quick Bread?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Rosemary Meyer Lemon Quick Bread Recipe

Name: Gluten-Free Rosemary Meyer Lemon Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 grams Brown Rice Flour; 60 grams Sorghum Flour; 60 grams Tapioca Starch; 47 grams Potato Flour; 1 teaspoon fine sea salt; 2 teaspoons gf baking powder; 1/2 cup butter, melted; 2 large eggs; 8 ounces almond milk; 2 tablespoons fresh rosemary, chopped; 1-2 zest of Meyer Lemon(s)

Bake this irresistible Gluten-Free Rosemary Meyer Lemon Quick Bread at home. Made with Brown Rice Flour, Flour, Tapioca and Flour. Easy step-by-step ins…

This Gluten-Free Rosemary Meyer Lemon Quick Bread relies on simple, everyday ingredients such as grams brown rice flour, grams sorghum flour, grams tapioca starch and grams potato flour. It comes together quickly and makes 4 servings, at about 741 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Gluten-Free Rosemary Meyer Lemon Quick Bread

Tips for the best results

Variations & substitutions

My Personal Notes

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