Gluten Free Poppy Seed Bread

This tender, golden loaf delivers everything you want from a classic poppy seed bread — a lightly sweet crumb, bright lemon zest, and those satisfying little pops of poppy seeds in every bite. The combination of a gluten free flour blend and tapioca starch is what makes the texture work so well here, giving the loaf structure and a soft, moist interior that holds together beautifully when sliced. Whole milk and plain whole-milk yogurt keep things rich and tender, while neutral oil ensures the crumb stays moist for days. A quick fold of wet into dry and about an hour in the oven is all it takes — no mixer, no fuss, no complicated techniques. With 10 generous slices per loaf, it's ideal for weekend baking, brunches, or keeping on the counter for a quick breakfast all week long. Store-bought versions often come with cross-contact concerns or gummy textures that disappoint, so baking your own is genuinely worth it. Let it cool completely before slicing and you'll be rewarded with clean, picture-perfect pieces every time.

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