Gluten-Free Lemon-Poppy Seed Bread
From the kitchen of VanderMayGreen
A sweet treat.
2-3/4 cup Gluten-free flour (mix listed below)
1 tsp. xanthan gum
2 tsp. baking powder
1/4 tsp. salt
2 T. poppy seeds
2 T. grated fresh lemon rind
Blend above together
1 cup oil
2 cups sugar
3/4 cup milk
1 tsp. vanilla
1/2 tsp. almond extract
3 drops lemon oil (optional)
Gluten-Free flour mix, sift together: 3 cups rice flour, 1 cup potato starch flour and 1.2 cup tapioca flour.
2 cups powdered sugar
2 tsp. grated lemon rind
1/4 cup fresh lemon juice
2 drops lemon oil (optional)
Place liquid ingredients in large mixing bowl then add in dry ingredients a little at a time mixing with electric mixer.
Line the bottom of two 9"x5" pans with cut waxed paper that is sprayed lightly with oil. Pour batter into pans.
Bake in a preheated 350 degree oven for about an hour, until a toothpick comes out clean. Remove from oven and turn out from pans onto dish and then glaze immediately. Let cool completely.
Mix glaze ingredients together until smooth.
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