Candida Diet Friendly Classic Lemon Poppy Seed Bread

Total time1 hr 25 min

Prep time15 min

Cook time55 min

Candida Diet Friendly Classic Lemon Poppy Seed Bread

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Ingredients

10 servings

For the bread

1 ½ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 tbsp poppy seeds
1 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tbsp lemon zest (from about 3 lemons)
2 large eggs
½ cup sour cream
⅓ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
⅓ cup vegetable oil
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the glaze

¾ cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
2
In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow, about 30 seconds. This releases the lemon oils into the sugar.

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