Gluten-Free Lemon Poppy Seed Loaf

Ingredients

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

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified 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

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.