This tea bread is gluten and dairy free. Not to mention wheat, sorghum flour, and nut free.  It travels and freezes well.

I use Glutinous Rice Flour which works well for sweet rolls, etc. Plus potato and tapiocalemon-tea bread with lemon icing and blueberries surrounding the tea bread on a cutting board, gluten, dairy free a recipe from the book - Only Safe Desserts by Robin G Coles starch to give it stability.  Grapeseed oil gives a lighter taste in place of butter (dairy). You can use olive, canola or sunflower oil. I use this recipe a lot and take it to conferences with me. It is easy to make and who doesn’t love a moist chiffon-like cake? The best part is when people realize they are gluten and dairy free because they love it!

Because you are using gluten free rice flour instead of wheat flour the measurements are not the same. Therefore the best measurements are by weight. I use grams. You can buy the rice flour and tapioca starch at any Asian supermarket. Though, some supermarkets are now carrying them.


Tea Bread

180 grams flour mixture

  • 120 grams rice flour* (see step 2 directions)
  • 50 grams potato starch
  • 10 grams tapioca starch

8 grams baking powder
200 grams white granulated sugar
65 grams oil
2 eggs, room temperature
72 grams orange juice
48 grams lemon juice
Lemon zest (optional)


100 grams confectioners’ sugar
7 grams oil
16 grams orange juice
24 grams lemon juice


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Lightly grease and flour a 4×8-inch loaf pan. *
  3. Combine the flour mixture and baking powder. Set aside.
  4. Blend the sugar and oil together until combined.
  5. Add the orange and lemon juices. Plus lemon zest if using.
  6. Add the eggs one at a time until blended.
  7. Gradually add the flour mixture on low speed until blended and smooth.
  8. Pour the batter into the prepared pan.
  9. Bake for 55 – 60 minutes until middle comes out clean on knife or cake tester.
  10. Cool completely on a wire rack before removing from the pan. (After 10 minutes turn the pan on its side, then cool for another 10 minutes)

*When flouring the pan, remove 2 grams of rice flour from your bowl and use that. Make sure before you add the remaining ingredients you deduct the 2 grams from your calculator. Otherwise, your tea-bread will come out drier.


  • Combine the confectioners sugar, oil, and lemon zest (optional).
  • Add enough lemon and orange juice to make a soft icing.
  • Spread icing over cooled tea bread.

For other gluten, dairy, nut, and sorghum flour free desserts along with other tips and tricks check out my dessert cookbook

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