Gluten-Free Lemon Poppy Seed Loaf

Ingredients

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• 2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) Shop
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
• 1 tsp gluten-free baking powder Shop
• 0.5 tsp salt
• 1 cup warm unsweetened plant-based milk (like almond or soy) Shop
• 1 tbsp fresh lemon zest
• 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) Shop
• 3 tbsp melted refined coconut oil or other neutral oil Shop
• 2 tbsp poppy seeds Shop
• 0.5 cup granulated sugar Shop

Instructions

1. 1 In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), gluten-free baking powder, and salt for about 30 seconds until thoroughly combined and aerated. This ensures an even distribution of leavening and prevents clumps.
2. 2 In a separate medium bowl, whisk together the warm plant-based milk, fresh lemon zest, prepared flax eggs, melted coconut oil, poppy seeds, and granulated sugar until the sugar is mostly dissolved and the mixture is well emulsified. The mixture should be fragrant with lemon and have a slightly thickened consistency from the flax eggs.
3. 3 Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently mix until just combined and a thick, slightly sticky batter forms. Be careful not to overmix, as this can toughen the loaf. The batter will be thicker than a traditional cake batter.
4. 4 Lightly grease and flour a standard loaf pan with gluten-free flour or line it with parchment paper. Spoon the batter into the prepared loaf pan, spreading it evenly with the back of your spoon or spatula. The batter will be quite thick and may require some gentle persuasion to fill the pan corners.
5. 5 Bake in a preheated oven at 375°F (190°C) for approximately 45-55 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown and firm to the touch. Allow the loaf to cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely before slicing. This resting period is crucial for the loaf to set properly.

Nutrition (per serving)

Tips & Notes

• Rub the lemon zest into the sugar with your fingertips until the sugar looks damp and smells strongly of lemon, then whisk it into the wet ingredients. The sugar draws the oils out of the zest for a brighter flavor.
• Taste a few poppy seeds before you start; their oil turns bitter as they age. Keep leftover poppy seeds in the freezer so they stay fresh for the next loaf.
• Check the loaf at about 35 minutes. If the top is already deep golden while a skewer still comes out wet, lay foil loosely over the pan for the rest of the bake so the crust doesn't scorch.

Common questions