This gluten-free quick bread with sourdough discard, lemon, and blueberries is the perfect way to use up your discard! Light, moist, and bursting with fresh blueberries, this gluten-free quick bread has a subtle tang from the sourdough discard that complements the lemon flavor. It’s the perfect mix of sweet and zesty, making it great for breakfast, snacking, or dessert!
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This deliciously easy gluten-free lemon quick bread is a joining of two things I needed to use up. Leftover sourdough discard and lemons. Our backyard lemon tree is so full of fruit this time of year. I am always looking for ways to use some up.
I have always loved making homemade lemon recipes and this lemon loaf with sourdough discard is a new favorite. It is sweet enough to be a dessert, but low enough in sugar that there is no guilt serving it with breakfast or brunch. I have several great quick bread recipes on the blog ranging from my popular Gluten-Free Zucchini Bread to this yummy Gluten-Free Chocolate Banana Bread.
If you love to bake with your sourdough discard, I have a lot of great gluten-free sourdough recipes for you to try.
Allergen Information:
I know many of my readers have multiple food sensitivities. Here’s what you won’t find in this sourdough discard gluten-free lemon loaf recipe:
✅ Gluten-Free
✅ Dairy-Free
✅Oat-Free
✅ Soy-Free
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with Namaste Gluten-Free Flour Blend, but other blends should work with slight adjustments. Since every gluten-free flour blend absorbs liquid differently, you may need to tweak the moisture level. If your blend doesn’t contain a binder, add ¾ teaspoon of xanthan gum.
- Almond Flour – I used Anthony’s brand finely ground almond flour to boost the moisture level of this quick bread and add a little protein. This helps create a soft, tender crumb in this quick bread.
- Sugar – I used cane sugar. I know many readers ask about swapping coconut flour. You can swap it, but note that it will slightly darken the color of your bread.
- Sourdough Discard – This discard heightens the flavor of this bread by adding a bit of tang. If you’re new to sourdough baking, check out my Gluten-Free Sourdough Starter Tutorial to learn how to make your own starter.
- Cooking Oil – I used olive oil because it complements lemon beautifully, but you can use any light, neutral oil. Coconut oil works too, though it will add a mild coconut flavor.
- Eggs – Use size large eggs for the best texture and structure.
- Lemon Juice and Zest – I highly recommend using fresh lemon in this recipe. Fresh zest makes a big difference in the overall taste!
- Non-Dairy Milk – Regular milk will work in this recipe. I used Oatly Oat Milk, but other types of non-dairy milk work well.
Tips For Success
1. Mixing by hand is best for this recipe! Stand mixers can easily overmix the batter, leading to a denser quick bread. A gentle stir ensures a light, tender texture.
2. Before baking, sprinkle coarse sugar on top of the batter. This is optional, but it creates a slightly crisp, golden crust with a touch of sparkle—making each bite even more delicious!
Step-By-Step Photos and Directions:
These are my step-by-step photos and directions from when I made and tested this recipe to show you every step of making this delicious recipe. Preheat the oven to 350º F (bake not convection bake) and put the oven rack in the center of the oven.
Step 1: Prepare the dry ingredients. In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, and salt until well combined.
Step 2: Prepare the berries. Rinse the fresh blueberries in a colander and gently shake off any excess water. Slightly damp berries help the flour stick to them, preventing them from sinking in the batter. Add them to the dry ingredients and toss gently to coat.
Step 3: Prepare the wet ingredients. Add the wet ingredients to a mixing bowl and whisk until smooth and fully combined.
Step 4: Combine the ingredients. Pour the wet ingredients into the dry ingredients.
Step 6: Evaluate the gluten free quick bread batter. The batter should be soft but not runny—avoid overmixing to keep the bread light and tender.
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📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio, which affects moisture levels in gluten-free baking. As a rule of thumb, if your batter is too runny, add a little more flour; if it’s too thick, add a splash of liquid. Learn more in my guide:. Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 7: Prepare the loaf pan. Line a Pullman or loaf pan with parchment paper. I find using parchment paper easier than baking spray because you can easily lift the baked loaf from the bread pan.
Add the bread batter to the loaf pan and spread it out so the dough is evenly spread. Optional: Sprinkle the loaf with coarse sugar.
Step 8: Bake the gluten-free quick bread. Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 40-45 minutes. Baking time may vary depending on the size, depth, and material of your loaf pan—glass pans tend to take a little longer than metal ones.
Step 9: Test for doneness. When the loaf is golden brown, insert a toothpick into the center. If it comes out clean or with a few dry crumbs, it’s done. If you see wet batter, bake a little longer and retest.
Step 10: Cool the bread. When the lemon quick bread is finished baking, remove it from the oven and place it on a cooling rack. Let the bread sit in the pan for 5 minutes, then lift it out of the pan by the ends of the parchment paper. Set the loaf on the cooling rack. Let it cool completely before slicing, which helps it set and prevent crumbling.
If you love lemon recipes, you may also enjoy this Gluten-Free Lemon Pound Cake or this Gluten Free Lemon Poppy Seed Cake recipe.
Storage and Freezing Tips:
Store this bread in an airtight container in the refrigerator. It will keep fresh for up to 4 days. If you are not planning to finish this lemon quick bread with sourdough, discard it quickly. I highly recommend freezing it.
To freeze this lemon loaf whole, wrap the cooled bread in plastic wrap, then wrap it in aluminum foil. Place it into a freezer-safe zipper bag. You can also store slices of the bread in a freezer-safe zipper bag. You can thaw it on the counter until it is room temperature or thaw slices in the microwave oven for 20 seconds. Read How to Store Gluten-Free Bread for more tips.
Frequently Asked Questions:
If you have questions, I have answers!! If you have a question you do not see here, please drop me a comment, and I will respond quickly!
I haven’t tested this recipe without nut-flour, but I suggest omitting the almond flour and adding 1/4 cup of additional flour. Add more flour or liquid as needed to make the batter the same texture as mine.
I haven’t tried to make this without the discard. If you want to make a regular quick bread recipe, try one of these gluten-free quick bread recipes.
Gluten-Free Related Reading
Gluten-free baking is like a science experiment. There are so many things you need to understand the different components of baking without gluten. My Gluten-Free Resources Section is here to help teach you the tools you need to know to become a confident gluten free baker.
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
The Best Gluten Free Flour Blends – And how to use them!
More Gluten-Free Quick Bread Recipes:
Love This Gluten-Free Sourdough Discard Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten-Free Lemon Blueberry Bread with Sourdough Discard
Equipment
Ingredients
- 1 ½ cups gluten free flour blend * see notes
- ½ cup almond flour finely ground
- ⅔ cup cane sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup gluten-free sourdough discard
- 2 large eggs
- ⅓ cup oil Any light oil works.
- 5 tablespoons lemon juice
- 2 tablespoons lemon zest
- ¾ cup non-dairy milk Regular milk also works well.
- ¾ cup fresh blueberries
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Instructions
- Preheat the oven to 350º F (bake not convection bake) and put the oven rack so it is in the center of the oven.
- Prepare the dry ingredients. In a large mixing bowl, whisk together 1 1/2 cups gluten free flour blend, 1/2 cup almond flour, 2/3 cup cane sugar, 1/2 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
- Prepare the berries. Rinse 3/4 cup fresh blueberries in a colander and gently shake off any excess water. Slightly damp berries help the flour stick to them, preventing them from sinking in the batter. Add them to the dry ingredients and toss gently to coat.
- Prepare the wet ingredients. Add 1/2 cup gluten-free sourdough discard, 2 large eggs, 1/3 cup oil, 5 tablespoons lemon juice, 2 tablespoons lemon zest, and 3/4 cup non-dairy milk to a mixing bowl and whisk until smooth and fully combined.
- Combine the ingredients. Pour the wet ingredients into the dry ingredients.
- Evaluate the gluten free quick bread batter. The batter should be soft and slightly thick, but not runny—avoid overmixing to keep the bread light and tender.
- TIP: Every gluten-free flour blend has a different starch-to-grain ratio, which affects moisture levels in gluten-free baking. As a rule of thumb, if your batter is too runny, add a little more flour; if it’s too thick, add a splash of liquid. Learn more in my guide:. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Prepare the loaf pan. Line a Pullman or loaf pan with parchment paper. I find using parchment paper easier than baking spray because you can easily lift the baked loaf from the bread pan.
- Add the bread batter to the loaf pan and spread it out so the dough is evenly spread. Optional: Sprinkle the loaf with coarse sugar.
- Bake the gluten-free quick bread. Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 40-45 minutes. Baking time may vary depending on the size, depth, and material of your loaf pan—glass pans tend to take a little longer than metal ones.
- Is it finished baking? When the loaf is golden brown, insert a toothpick into the center. If it comes out clean or with a few dry crumbs, it’s done. If you see wet batter, bake a little longer and retest.
- Cool the bread. When the lemon quick bread is finished baking, remove it from the oven and place it on a cooling rack. Let the bread sit in the pan for 5 minutes, then lift it out of the pan by the ends of the parchment paper. Set the loaf on the cooling rack.
- Let it cool completely before slicing, which helps it set and prevent crumbling.
Notes
- I tested this recipe with Namaste gluten free flour blend. Other blends should work, but you may need to tweak the wet and dry ingredients. (See the tip listed in the recipe for more details.)
- If your blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum to the dry ingredients.
- You can use frozen blueberries, but I recommend thawing them and draining all of the excess liquid. Mix in carefully so your batter doesn’t turn purple.
- I used Oatly oat milk to test the recipe. Any non-dairy or regular milk will work. Do not use canned coconut milk because it will make the quick bread gummy.
- I tested this recipe using olive oil. Any light oil would work well.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
