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overhead shot of five slices of lemon raspberry loaf lying on two sheets of white parchment paper on a circular metal cooling rack. There is a bone-colored knife to the left of the slices of bread and two raspberries to the right of the slices. In the background of the photo on the left hand side is a white textured bowl with raspberries

Gluten-free Lemon Raspberry Bread (Paleo, AIP, DF)

  • Author: Nicole @healmedelicious
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
  • Diet: Gluten Free


This Gluten-free Lemon Raspberry Bread is grain-free, dairy-free, super soft and fluffy. Lightly sweetened with banana and maple syrup, it’s perfect with breakfast or as a dessert.  . free of grains, gluten, dairy, eggs, nuts and nut flours, refined sugar. allergy friendly . free of grains, gluten, dairy, eggs, nuts and nut flours, refined sugar. allergy friendly


Units Scale
  • 1/2 cup palm shortening
  • 1/4 cup coconut butter, melted
  • 1/2 cup full fat coconut milk (additive free)*
  • 1/4 cup lemon juice
  • 1/2 cup mashed ripe banana (approximately 1 large banana)
  • 2 TBSP maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup cassava flour
  • 1/2 cup + 2 tbsp tigernut flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 gelatin egg (1 TBSP apple cider vinegar, 1.5 TBSP gelatin, 1/4 cup hot water)
  • 1 cup raspberries
  • 1 TBSP lemon zest


  1. Preheat oven to 375F and line a loaf pan with parchment paper (I use an 7.5 x 3.5 inch loaf pan to get a bit more of a rise but a standard loaf pan will also work!)
  2. In a large bowl or stand mixer, mix palm shortening and coconut butter with coconut milk, lemon juice, vanilla and banana until it’s a smooth mixture.
  3. In a separate bowl, combine cassava flour, tigernut flour, cinnamon, baking soda and salt.
  4. Add dry ingredients to wet ingredients and stir gently until combined. 
  5. Next, make gelatin egg by mixing apple cider vinegar with gelatin powder and hot water. Whisk with fork until all the gelatin is dissolved and the mixture is frothy.
  6. Immediately fold in gelatin egg. The texture of the batter should become fluffier. 
  7. Next, fold in the lemon zest and then raspberries.
  8. Bake on middle rack for 40 minutes or until toothpick inserted into the center of the bread is clean.
  9. Carefully remove loaf in the parchment paper and place on a metal cooling rack. 
  10. Let cool completely before slicing or the loaf will crumble.
  11. Garnish with fresh raspberries, if desired.


* Full fat coconut milk is key here

  • Prep Time: 20
  • Cook Time: 40
  • Category: Desserts
  • Method: Oven
  • Cuisine: American

Keywords: aip, paleo, lemon loaf, lemon raspberry loaf, aip baking, paleo raspberry loaf, egg-free, gluten-free, grain-free, nut-free