Gluten Free Lemon Poppy Seed Bread
This delicious gluten free lemon poppy seed bread is sure to get the attention of all your friends. It is egg free, dairy free and so easy to make.
Ingredients
Lemon Poppy Seed Bread
- Spectrum Palm Shortening
- 375 g King Arthur's Measure for Measure Gluten Free Flour
- 1 tbsp Poppy seeds
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 208 g coconut sugar
- 2/3 cup Cold water
- 1/2 cup Avocado oil
- 1 tsp Apple cider vinegar
- 3 tbsp golden flax meal
- 9 tbsp Warm water
- 2 Lemons grated Lemon zest
- 2 tbsp Fresh squeezed lemon juice
- 2 tsp Vanilla extract
Lemon Drizzle
- 1 1/2 cup oragnic powdered sugar
- 2 Lemons grated Lemon zest
- 3 tbsp Fresh squeezed lemon juice
Instructions
Lemon Poppy seed Cake
- Preheat the oven to 350 degrees fahrenheit and grease a bread pan with some spectrum shortening. Make sure to get sides, and corners well.
- In medium bowl add flour, poppy seeds, baking powder, baking soda and salt. Whisk together and set aside.
- In separate small bowl add 3 tablespoons of golden flax meal and 9 tablespoons of warm water. Stir and let sit for 10 minutes to thicken.
- In bowl of stand mixer add coconut sugar, water, oil, flax eggs, lemon zest, lemon juice and vanilla. Use paddle attachment and mix well.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not over mix. The batter will be thick.
- Bake for about 50-60 minutes. Make sure to test it with a toothpick.
- Let bread cool in pan for 10-15 minutes, then transfer to wire rack. Cool Completely.
Lemon icing
- In medium bowl measure then sift the powdered sugar.
- Add the lemon zest and lemon juice.
- Stir until icing is smooth and has the ability to make a smooth drizzle.
- Drizzle the icing over the bread, serve and enjoy!
Notes
The post Gluten Free Lemon Poppyseed Bread appeared first on Stayglutenfree.com and was adapted to be gluten free and allergy friendly from The Magnolia Table Cookbook by Joanna Gaines.
