Gluten free lemon poppy seed bread – the healthy maven

This lemon poppy seed bread is gluten free and healthy and makes a delicious spring snack or nutritious breakfast! Ready in under an hour and a perfect gluten-free recipe the whole family will love!

Do you have favorite seasons when it comes to ingredients or cooking? Summer and fall are undoubtedly the seasons that inspire me the most in cooking. So when a spring-inspired recipe arrives, I’m very excited to share it with you because it doesn’t happen that often if I’m being honest.

This gluten free lemon poppy seed bread is so delicious! I ate it for breakfast and snacks, but I will 100% do it for brunches in the future whenever we can get together! It’s light and refreshing while still being plentiful.

If you’ve never made homemade bread before, this is a great recipe to start! It’s considered a quick bread, which means you just have to mix all the ingredients together and bake! No need to deal with yeast, rising, kneading, etc. Quick and easy to assemble bread!

Ingredients for lemon and poppy seed bread

  • gluten free all purpose flour – you can use whole wheat flour if you are not gluten free!
  • coconut sugar – brown sugar also works.
  • unsweetened coconut milk – can swap for other milk without dairy or dairy, but the coconut flavor of the bread may not be as strong.
  • coconut oil – you want the coconut oil to be in a liquid state, so melt it if necessary.
  • Maple syrup
  • eggs
  • baking powder and baking soda
  • poppy seeds
  • lemons – zest and juice!
  • vanilla extract
  • salt
  • optional: unsweetened coconut – coconut and grated flakes will work.

How to make gluten-free lemon poppy seed bread

STEP 1: Combine the dry ingredients in a large bowl – flour, unsweetened coconut, coconut sugar, baking soda, baking powder, poppy seeds, salt and lemon zest.

2ND STEP: In another bowl, combine the wet ingredients – lemon juice, coconut milk, coconut oil, maple syrup, vanilla extract and eggs. Add the wet ingredients to the dry and stir until just combined.

STEP 3: Pour the dough into a loaf pan greased with coconut oil. Sprinkle with additional coconut if desired. Bake at 375 ° F for 45 to 50 minutes.

STEP 4: Remove from oven and let sit in the pot for 20 minutes before removing and placing on a wire rack to cool completely.

What are the best gluten-free flours?

I am a big believer in using good gluten free flour and this is especially true for this gluten free lemon poppy bread. The biggest lesson I’ve learned is to stay away from any gluten-free flour mix that uses chickpea / chickpea flour. It tends to add a really earthy flavor which isn’t inherently bad, it just doesn’t taste like regular flour which is really our goal. The main culprit for this is Bob’s Red Mill Gluten Free All Purpose Flour, so I recommend you stay away from that one. If you’re looking for a good gluten-free flour mix, here are my favorites:

How to store homemade breads

After letting the bread cool completely, store it in an airtight container in the refrigerator for up to 5 days… good luck it lasts that long! You can also freeze for up to 3 months if you need to keep longer.

Impression

Gluten-free lemon poppy seed bread

This lemon poppy seed bread is gluten free and healthy and makes a delicious spring snack or nutritious breakfast! Ready in under an hour and a perfect gluten-free recipe the whole family will love!

  • Author: Davida lederle
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes
  • Yield: 12 portions 1X
  • Category: To taste
  • Method: Cook
  • Cooked: American
  • Diet: Gluten free
  • 2 cups Gluten Free All Purpose Flour
  • 1/4 cup coconut sugar (or brown sugar)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tbsp poppy seeds
  • 1/2 teaspoon salt
  • optional: 1/2 cup unsweetened coconut (plus more to sprinkle on top, if desired)
  • Zest of 2 lemons
  • Juice 1 lemon
  • 2 large eggs
  • 1 cup unsweetened non-dairy milk (almonds, oats, coconut etc …)
  • 1/4 cup coconut oil, melted
  • 1/2 cup Maple syrup
  • 1 teaspoon vanilla extract

  1. Preheat the oven to 375 degrees F.
  2. Grease an 8 x 4 inch loaf pan with coconut oil.
  3. Mix together gluten free flour, coconut sugar, baking soda, baking powder, poppy seeds, salt. lemon zest and unsweetened coconut (if desired).
  4. In another bowl, combine the lemon juice, eggs, dairy free milk, melted coconut oil, maple syrup and vanilla extract.
  5. Add the wet ingredients to dry and mix to combine. Do not stir too much.
  6. Pour the batter into the loaf pan, sprinkle with coconut (if desired) and bake for 45 to 50 minutes on the middle rack or until a toothpick can be inserted in the center of the bread and comes out clean.
  7. Remove from oven and let sit in pan for 20 minutes before removing and placing on a wire rack to cool completely.
  8. Will keep for 3 days, well packed on the counter.

Keywords: Gluten Free Lemon Poppy Seed Bread, Lemon Poppy Seed Bread, Lemon Poppy Seed Bread, Gluten Free Lemon Poppy Seed Bread

Love this gluten-free lemon poppy seed bread? Here are some other quick breads to try:

JOIN THE THM NEWSLETTER

Join over 20,000 THM community members for access to exclusive recipes, healthy lifestyle tips and behind the scenes news from our team!

Be the first to comment

Leave a Reply

Your email address will not be published.