Low Iodine Gluten Free Poppy Seed Bread
Total time1 hr 35 min
Prep time15 min
Cook time1 hr
4.6(29)
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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
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup neutral oil (such as canola or sunflower oil)
- ¾ cup whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - ⅓ cup plain whole-milk yogurt
- 2 tsp lemon zest (from about 1 large lemon)
- 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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