Gluten Free Lemon Poppyseed Bread

I love a good lemon poppyseed bread and decided it was high time I turned my favorite recipe into a gluten free one.  It is also sugar free and dairy free.

Ingredients:

  • 3 large eggs
  • 1/4 c. coconut milk
  • 1-1/2 c. gluten free flour blend(freshly ground is best)
  • 1 tsp lemon flavored stevia
  • 1 tsp baking powder
  • 1/2 tsp guar gum
  • 1 Tb grated lemon zest
  • 3 Tb poppy seeds
  • 3/4 c. coconut oil

Lemon Glaze

  • 1/4 c. lemon juice(freshly squeezed)
  • 2 tsp powdered pure stevia

Preheat oven to 350 degrees.

Mix together all the dry ingredients including the lemon zest and poppy seeds.

In a separate bowl mix together the coconut oil, coconut milk, eggs, and lemon stevia.

Mix together the eggs, lemon stevia, coconut oil, and coconut milk.

Mix together the eggs, lemon stevia, coconut oil, and coconut milk.

Slowly mix 1/2 of the wet mixture into the dry ingredients.  Next add another 1/2 and then the final 1/2 stirring really well after each addition.

Pour into a greased bread pan.

Pour the bread mix into the bread pan and bake at 350.

Pour the bread mix into the bread pan and bake at 350.

Bake at 350 degrees for 30-40 minutes.

Remove from oven and let cool in pan.

Fresh from the oven and looking delicious.

Fresh from the oven and looking delicious.

Make glaze and pour over still warm bread.

All glazed and ready to enjoy!

All glazed and ready to enjoy!

I find it is helpful to use a bread pan that has a lid so that I don’t have to take the bread out of the pan and can just put the lid on to seal in the moisture.

 

About Erin S.

Welcome to the Slocum household. Erin is the mother of 8 who loves to cook and provide food for her family as well as homeschool her children. This can be challenging due to food allergies to gluten, lactose and soy. On her blog you will find recipes, daily life notes, reviews, and much more!

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One Response to Gluten Free Lemon Poppyseed Bread

  1. Krista Grandstaff says:

    I have yet to make the jump to using stevia to bake with…I use it all of the time, otherwise. I think I am going to make this later today!

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