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Gluten Free Lemon Poppyseed Bread

Gluten Free Lemon Poppyseed Bread

Gluten Free Lemon Poppyseed Bread [pinit] There’s something about summer that makes me want to eat pound cakes and quick breads. I know you’d rather not turn on the oven, since ’tis the opposite of the Christmas season (unless you’re in Australia, though, right?!), but I’m convinced that you’ll do it—for the right reason. This simple but delicious gluten free lemon poppyseed bread is that reason. The batter is ready in minutes (really. minutes.), and the hardest things you’ll do are bring a few ingredients to room temperature, and then zest and juice a lemon. Easy peasy. The reward? See for yourself.

Gluten Free Lemon Poppyseed Bread

Since we only use natural lemon flavors, the lemon doesn’t punch you in the face or anything in this tender and moist gluten free quick bread. If you were secretly hoping for a lemony face-punch, try using pure lemon extract in place of the pure vanilla extract. *boom*

Gluten Free Lemon Poppyseed Bread

The batter is thick enough that it’s pretty easy to shape a bit in the loaf pan, if you’re so inclined. Just use a wet spatula to pull it away from the short ends of the pan a bit and pile it a bit higher toward the center. The rise will be similar to a yeast bread rise.

Gluten Free Lemon Poppyseed Bread

Oh, and be sure to slice it generously. Nobody likes a sliver, no matter what they say. I never take “oh just a small piece for me” seriously. :)

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Prep time: Cook time: Yield: 1 loaf gluten free bread

Ingredients

1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

6 tablespoons (54 g) cornstarch

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons poppy seeds

Finely grated zest and juice of 1 medium-size lemon (about 3 tablespoons juice)

3/4 cup (150 g) sugar

6 tablespoons (84 g) unsalted butter, at room temperature

1 cup (230 g) sour cream, at room temperature (can replace with an equal amount Greek-style yogurt)

2 eggs (120 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

Directions

  • Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

  • In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and poppy seeds, and whisk to combine well. Add the lemon zest, and whisk to combine, breaking up any lumps. Add the sugar, and whisk again to combine. Create a well in the center of the dry ingredients and add the butter, sour cream, eggs, vanilla and lemon juice, mixing to combine after each addition. The batter will be thick.

  • Scrape the batter into the prepared loaf pan, and spread into an even layer with a wet spatula. For a more even loaf, with a wet, very sharp knife, slash the loaf down the center about 1/4-inch deep. Place in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F and continue to bake until a toothpick inserted in the center comes out mostly clean and the top is lightly golden brown (another 10 to 20 minutes). Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.

Love,
Me

P.S. If you haven’t yet, please pick up your copy of Gluten-Free on a Shoestring Bakes Bread! Chapter 8 is all yeast-free quick breads, including lots more like this one!

Comments are closed.

  • Sweetbramble
    July 3, 2014 at 2:41 PM

    I usually use plain yogurt in place of sour cream. Would that work in this recipe?

  • […] Lemon poppyseed bread. […]

  • SpeakinDaFacts
    June 30, 2014 at 5:43 PM

    Wow..just found your blog! Viewed the recipes and want to dive in. Only one problem…I do not know how to convert from grams to cups. I even tried to use a website that does it but I came up clueless as to how much flour to measure out. Would it not be easier to just post how much in standard cup measurements? Thanks. If we can get this cleared up maybe we can dive in and make these delicious recipes.

    • June 30, 2014 at 7:40 PM

      Every single ingredient in the ingredients list already has a volume measurement that corresponds to the weight measurement. However, I do highly recommend baking by weight, as volume measurements are notoriously variable and inaccurate, especially for dry ingredients like flour.

  • Rachel
    June 30, 2014 at 8:49 AM

    Seeing that I’m in Australia I reckon I best be turning my oven on for some warmth snd making this delicious sounding recipe. Thanks!

    • June 30, 2014 at 7:43 PM

      Clearly, you must, Rachel. :)

  • Lucy
    June 29, 2014 at 3:49 PM

    Just got in from Vancouver checking out the farmer’s markets! The two we visited only one had GF baking, I tried out a chocolate donut. Big disappointment :(
    Definitely not Nicole’s recipe!
    My girls think I should start a booth at the market (my personal fan club). We could sell GF fruit with our GF baked goodies… that’s when the fruit trees start producing… another 2-3 years! Lots of time for research… :)
    Your recipe looks so good Nicole… I have some lovely cherries from the market and some beets, looking at baking velvet brownies and cherry pie… gonna save this lovely recipe for the weekday baking. Thanks! HUGS!

    • June 30, 2014 at 7:43 PM

      As always, Lucy, I’m terribly jealous of your fruit trees. :)

    • Lucy
      July 1, 2014 at 10:46 PM

      I would love to send you a gift box, unfortunately we live on opposite ends of the continent not to mention different countries
      :(

  • Maz-zaM
    June 29, 2014 at 7:08 AM

    Defiantly a new fav recipe, simple and tasty! Made from basic ingredients, used low GI sugar, would like to conquer a no or low sugar content loaf.

  • Jen from Revelstoke, BC
    June 27, 2014 at 6:05 PM

    This recipe is awesome! Thank you for it, it will become a staple for me! I used a bundt pan instead and there is no way anyone could tell this is gluten free (even my picky husband)!

    • June 30, 2014 at 7:43 PM

      Glad you liked it, Jen!

  • Emily in NV
    June 27, 2014 at 3:37 PM

    Any ideas to make this as almond poppyseed bread? – I’m going to make the lemon tonight!!!
    I have “bakes bread” and “GFOAS- 125” and made my first batch of flour blend, and then the flaky biscuits – yum yum!

    • June 30, 2014 at 7:40 PM

      Sounds great, Emily!

  • Barb A.
    June 27, 2014 at 12:43 PM

    Any suggestions on the baking times for mini-loaf pans? I like to be able to share with friends/neighbors or freeze extras to have on hand.

    • June 30, 2014 at 7:41 PM

      I honestly don’t know, Barb. You’ll have to experiment!

  • Corrina
    June 27, 2014 at 12:31 PM

    We have to eat GF, DF, SOY free along with a bunch if others I won’t bother listing, so you think mayonnaise could replace the sour cream?

    • Mare Masterson
      June 27, 2014 at 12:53 PM

      Google dairy free soy free sour cream and you will see a result for a recipe for Homemade Dairy Free Sour Cream (nut free, soy free, vegan)

    • June 30, 2014 at 7:43 PM

      Mayonnaise is not an appropriate substitute for sour cream, I’m afraid, Corrina.

  • Mare Masterson
    June 27, 2014 at 12:24 PM

    Oh yum! I wish I could retire and make fresh bread everyday and some awesome baked goods like this lemon poppy seed bread. I’d love to learn how to grow things (I have a black thumb) and prepare awesome food with what I grow. Lately, I get home at night and collapse from exhaustion. And my weekends are insane lately too! I have hamburger and hot dog rolls in fridge for the “rise” for far too long now. I might try and get them done this weekend and see how they come out. Otherwise, I will have to ditch them. The English Muffin bread in the crock pot has been my saving grace!

    • June 30, 2014 at 7:42 PM

      Aw, Mare, poor you! :)

  • Stephanie
    June 27, 2014 at 12:22 PM

    What can I replaced the sour cream with my daughter is allergic to milk?

    • June 30, 2014 at 7:41 PM

      I haven’t tested this recipe with any substitutions other than those indicated in the recipe. Feel free to experiment, Stephanie!

  • Jennifer S.
    June 27, 2014 at 11:21 AM

    I also want to make these into muffins – I love this flavor profile.
    Also, have you heard of GF WOW cookies? Oh my word – they make a great PB cookie and a lemon one – so moist and yummy. Would love a copycat recipe! FYI: I just found some at my local target and I think they also sell them at specialty stores.

    • June 30, 2014 at 7:42 PM

      I’ve never heard of them, Jennifer! I don’t usually do copycat recipes of gluten free products, in part because I haven’t ever tried or even heard of many of them! What else can you tell me about them?

  • Janet
    June 27, 2014 at 9:56 AM

    I made this in muffin tins and after they were cooled I mixed powder suger and lemon juice over them.

    • June 27, 2014 at 10:31 AM

      Already, Janet?! That was super fast!

  • Carrie Strand
    June 27, 2014 at 9:13 AM

    My daughter is allergic to eggs too…. What do you think would be a good substitute here ? Egg replacer or applesauce? :) It’s 90 degrees here, but I still can’t wait to bake this!! :)

    • June 27, 2014 at 9:36 AM

      Hi, Carrie, I haven’t tested this recipe with any substitutions, so you’ll have to experiment! In general, applesauce only provides moisture, not structure, which is the real reason for using eggs. In fact, egg whites are drying in baked goods, so applesauce just doesn’t cut it. When I have baked without eggs, which is not much, I prefer a “chia egg.” Good luck!

  • Anneke
    June 27, 2014 at 8:36 AM

    My kids are in charge of the grocery budget this summer, which is quite an experience, but I think I can convince the daughter in charge to buy me a lemon (she’s a little stingy, but it’s just a lemon!). You know lemons and poppyseeds are one of my favorite combinations! Thank you!

    • Donia Robinson
      June 27, 2014 at 8:52 AM

      Wow, sounds like quite a task for them. Really neat idea! Be sure to let her know you’re using the juice AND zest. You’ll really get your money’s worth out of it!!! ;)

    • June 27, 2014 at 9:35 AM

      Seriously, Anneke? That’s a crazy experiment! Here’s hoping she’s willing to buy you a lemon.

    • Jennifer S.
      June 27, 2014 at 11:20 AM

      You guys have to check out Anneke’s blog on it. It is HILARIOUS!!!

    • Mare Masterson
      June 27, 2014 at 12:09 PM

      Would love to check out your blog on this! Nicole can she post the blog address here?

  • Carrie
    June 27, 2014 at 8:30 AM

    Oh, Yum! I love poppyseed bread. I am definitely going to try this. Especially after the brown butter banana bread in your book. And the chocolate chip yogurt bread. My family loves them. Thank you so much for the great recipes. Quick Question: Do you think I could bake this in cupcake pans to make sort of muffin by adjusting the cooking time?

    • June 27, 2014 at 9:34 AM

      I’m sure they would work fine in a muffin tin, Carrie. Worth some experimentation!

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