This isn’t gluten-free, but with the right flour, it could be made that way. Hope you like it!
Lavender Tea Bread 
3/4 cup milk
2 Tbsp. dried lavender flowers finely chopped, or 3 Tbsp.
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter softened
1 cup sugar
2 large eggs
Simple Glaze
1 cup Powdered sugar
1/2 tsp Vanilla extract
1/2 spoon of lemon juice
1 1/2 tbsp Almond milk or regular milk
Directions:
Lavender Tea Bread
Grease a 9x5x3 inch loaf pan.
Preheat oven to 325 degrees.
Heat milk with lavender almost to a boil, then steep until cool, allowing the lavender to infuse into the milk.
In the meantime combine flour, baking powder, and salt together in a small bowl.
In another bowl cream butter & sugar until smooth, then add eggs, one at a time, beating until light and fluffy.
Add flour mixture alternately with lavender milk, in three parts. Mix until the batter is just blended, do not overbeat.
Pour into prepared pan and bake for 50 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan for 5 minutes, then remove to a wire rack to cool.
Once the bread has cooled completely, drizzle with a simple sugar glaze or sprinkle with confectioners’ sugar. Garnish with sprigs of fresh lavender.
Simple Glaze
Combine the ingredients until smooth and drizzle over cooled bread, garnish with fresh sprigs of lavender.
Recipe courtesy of Alii Kula Lavender.
I was just outside like… “Huh, I wonder what I could do with these dandelions this year?” 
day to have it with the tea on my back porch!
