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.
- 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
- 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.
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.
Bake at 350 degrees for 30-40 minutes.
Remove from oven and let cool in pan.
Make glaze and pour over still warm bread.
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.