Step 1

Preheat oven to 350F (180C). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf pan.

Step 2

Measure the nondairy milk, zest and lemon juice into a glass measuring cup. Stir in the psyllium husk and let stand 5 minutes to thicken.

Step 3

In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, sugar, baking powder, and salt.

Step 4

Add the psyllium mixture, oil and vanilla to the flour mixture; stir until completely combined (the batter will be thick).  Scrape and spread into prepared pan.

Step 5

Bake in the preheated oven for 40 to 45 minutes until golden brown, risen, and a toothpick inserted near the center comes out with only moist crumbs attached.

Step 6

Transfer pan to a cooling rack; cool the loaf completely in the pan. Meanwhile, prepare the glaze.

Step 7

In a small bowl, stir together the lemon zest, lemon juice and powdered sugar. Use the back of spoon to break up any lumps.

Step 8

Run a butter knife around edge of pan to loosen the loaf. Spoon and spread with the glaze. Let set at least 15 minutes before slicing.