Lemon Poppy Seed Bread (gluten-free)

By Kelli & Peter Bronski

We’ve both been longtime fans of lemon poppy seed bread, but had largely forgotten about it since going glutenfree. A trip to our local farmers’ market in Boulder, Colorado, changed all that. A local gluten-free bakery was offering samples of lemon poppy seed cake, and we felt inspired to make our own version. It’s very moist, with an intense lemon flavor thanks to the lemon syrup that permeates the bread.

Makes 1 loaf, about 12 servings

Lemon Loaf
1 3⁄4 cups Artisan GF Flour Mix (see below)
1 tsp xanthan gum
2 tsp GF baking powder
3⁄4 cup sugar
1⁄4 cup poppy seeds
1⁄4 tsp salt
1 egg
1 cup milk
1 tsp GF vanilla extract
zest of 1 lemon
2 Tbsp freshly squeezed lemon juice
4 Tbsp (1⁄2 stick) salted butter, melted

Lemon Syrup
2 Tbsp freshly squeezed lemon juice
1 Tbsp sugar

1. Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.

2. To make the lemon loaf: Using a stand mixer, mix together the flour, xanthan gum, baking powder, sugar, poppy seeds, and salt in a mixing bowl. Add the egg, milk, vanilla, and lemon zest and juice and mix for 30 seconds. Add the melted butter, scrape down the side of the bowl, and mix on medium speed for 30 seconds.

3. Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, until a wooden toothpick inserted in the center of the loaf comes out clean.

4. While the bread is baking, make the glaze: Mix together the lemon juice and sugar. Heat for 30 seconds in the microwave and stir until the sugar fully dissolves.

5. Brush the top of the loaf with the syrup and let the bread rest in the pan for 10 minutes. Remove the bread from the pan and allow it to cool completely on a wire rack.

6. When cool, wrap the bread in plastic wrap and let set for at least 8 hours to allow the syrup to spread throughout the bread.

Note: When zesting citrus fruits such as a lemon, we recommend using a Microplane grater. It’s the perfect tool for the job, end of story. Make sure you’re zesting only the yellow rind (in the case of a lemon), and not the white pith behind the rind, which is very bitter. The same rule applies for the green rind of a lime and the orange rind of an orange. In lieu of a Microplane grater, you can use the small grate on a cheese grater.

Artisan Gluten-Free Flour Mix
(makes about 3 cups)
11⁄4 cups brown rice flour
3⁄4 cup sorghum flour
2⁄3 cup cornstarch
1⁄4 cup potato starch
1 Tbsp 1 tsp potato flour
1 tsp xanthan gum

Combine all the ingredients and store in an airtight container in the refrigerator. For convenience, we recommend making a quadruple batch of the flour mix and storing it in the fridge. The flour will stay fresh and usable for several months, though we bake often enough that we’ve never come close to having to toss out a batch of old flour. In fact, our biggest problem is having to constantly mix up a new batch!

Click here to read the review for Artisanal Gluten-Free Cooking

Recipe from Artisanal Gluten-Free Cooking: More than 250 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet – and Even Those Who Aren’t, copyright © Kelli and Peter Bronski, 2009. Reprinted by permission of the publisher, The Experiment, LLC. Available wherever books are sold. To order bulk copies contact: info@theexperimentpublishing.com.