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Gluten Free Starbucks Lemon Loaf (Copycat)

This Gluten Free Starbucks Lemon Loaf copycat is all the flavors of the famous loaf, but in a gluten free version!

Gluten Free Starbucks Lemon Loaf

Lemon is one of my favorite flavors to work with when it comes to gluten free baking. Not only do I love the actual flavor of lemon, but the acidic nature of lemons pairs well with gluten free flours.

Citrus juice helps make the texture better in gluten free baked goods. It is also a strong flavor which helps avoid the strange taste that gluten free baked goods can often have.

Because I know lemon works so well in gluten free recipes, I have wanted to come up with a gluten free version of the famous Starbucks lemon loaf. It took some time and work, but I finally have a lemon loaf we love!

It is now one of my favorite gluten free desserts. This is so good no one will know it is gluten free!

Gluten Free Starbucks Lemon Loaf

This recipe makes two loaves. I like to make two so I can freeze one, but you can easily half the recipe if you only want one loaf. My favorite loaf pan to use for gluten free baking is USA Pan loaf pan. Nothing sticks to this pan. I have several of them and love them.

It is no secret that I don’t love gluten free flour blends, especially for desserts. I like to be able to control the amounts of the individual flours and xanthan gum. What works in a cookie or muffin, might not work in a cake or pancake. I like to control the ingredients for the best results.

This recipe is no different. I prefer it with the individual flours. However, I know many of you prefer to use a blend because it is easier. So after perfecting the recipe with individual gluten free flours, I tried it with Bob’s Red Mill 1 to 1 blend. It worked fine. The texture was better with the individual flours, but it did work with the blend. If you have the individual flours I would suggest using them, but if you prefer a blend give it a try with Bob’s Red Mill blend. The directions for doing that are in the recipe below.

Gluten Free Starbucks Lemon Loaf

Lynn's Kitchen Adventures
Lynn's (Gluten Free) Kitchen Adventures

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  1. It looks outstanding, Lynn! Sharing. 🙂


  2. I am excited to try this, first of all! Secondly, I have great respect for you as a recipe developer (I’m just a follower – Ha ha) so I am going to ask your opinion. If I wanted to add frozen berries (raspberries or blueberries) to this loaf, do you think I would need to adjust the liquid amounts?

    • I hope you enjoy it! I have not tried it with fruit added, but that is a great idea. We love the combination of lemon and blueberries in muffins and in bundt cake, so I think it would be great in this. I might cut back on the liquid slightly, but not much. Depending on how lemony you want it with the blueberries you might cut back on the lemon exact too. This has very strong lemon flavor which it great, but with fruit you might not want it quite that strong. So maybe use 1/2 tablespoon lemon exact. I hope that helps.

  3. I love your recipes, Lynn, and would appreciate it so much if you could include more dessert/ snack recipes that use only honey or maple syrup….for my grandson. 😊

  4. I’m not much of a baker so I’m not sure how the batter should look. It seems a little bit lumpy, is that normal? I’m afraid to overmix it.

  5. I’d like to make his for my grand daughter who is missing getting the lemon loaf when mom goes to Starbucks! I’m wondering if I could use Fage plain Greek yougurt instead of sour cream. I use it often to get in a little protein. in a little protein.

    Also–sweet rice four–haven’t seen that at the health food store. I guess I could use the bobs 1:1 but you said it’s much better with the separate flours? Anyone find the sweet rice four in the stores?

    • I think greek yougurt would probably work fine. I haven’t tried it in this recipe, but I have in other breads and muffins and it works well, so I think it is worth trying. Sweet rice flour can be hard to find. I buy mine from Amazon usually but I use a lot of it, so I don’t mind buying a larger amount of it. If you have the Bob’s 1:1 blend I would use that. I think that the individual flours work the best, but Bob’s 1:1 blend has sweet rice flour in it and is my favorite blend if I use one. I hope that helps and that your granddaughter enjoys it!

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