GERD Friendly Gluten Free Poppy Seed Bread
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Learn more →Ingredients
10 servings
- 1 ¾ cups gluten free flour blend
- ¼ cup tapioca starch
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 3 tbsp poppy seeds
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup neutral oil (such as canola or sunflower oil)
- ¾ cup whole milk
- ⅓ cup plain whole-milk yogurt
- 2 tsp lemon zest (from about 1 large lemon)
Ingredient noteThis recipe uses the peel rather than the juice, and peel has very little of the acid that brings on reflux. The small amount here is likely fine for most people with GERD. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
- 1 tsp vanilla extract
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, so you can lift the loaf out cleanly.
- 2
In a large bowl, whisk together the gluten free flour blend, tapioca starch, baking powder, baking soda, salt, and poppy seeds until evenly combined.
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