Gluten Free Lemon Poppy Seed Quick Bread Recipe

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Gluten Free Lemon Poppy Seed Quick Bread Recipe

Tiffany Whittaker


Gluten Free lemon poppy seed bread! Delicious! obtained from simply gluten free website.

pinch tips: How to Knead Dough





10 Min


50 Min


1 1/2 c
superfine brown rice flour
1/2 c
tapioca starch
1 tsp
2 tsp
baking powder
12.5 ounce can solo poppy seed cake and pastry filling
2 large
1/4 c
eseed (or other neutral flavored) oil
1 medium
lemon zest (finely grated) and juice
1 c
milk (dairy free is fine)
1/2 c
powdered sugar

Directions Step-By-Step

Preheat oven to 350 degrees. Spray a 9 by 5 inch loaf pan with gluten free non-stick cooking spray and line with a piece of parchment paper that overhangs on the sides.
Whisk together the brown rice flour, tapioca starch, salt and baking powder. Beat the Poppy Seed filling, eggs, oil and lemon jest on medium high speed of a mixer until it doubles in volume, 2 – 3 minutes. Turn the mixer to low and add the flour mixture slowly. Add the milk and mix until combined. Scrap the sides and bottom of the mixing bowl well with a spatula. Pour the batter into the prepared pan and bake 50 – 60 minutes or until browned and a tooth pick inserted into the loaf comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
Mix the lemon juice with the powdered sugar until smooth. Drizzle onto the cooled loaf and let set for a few minutes.

A gluten free recipe that makes 1 small loaf

About this Recipe

Course/Dish: Savory Breads
Other Tags: Quick & Easy, Healthy