Vegan Gluten Free Poppy Seed Bread

Total time1 hr 35 min

Prep time15 min

Cook time1 hr

This bright, citrusy loaf gets its lift from a gluten free flour blend and tapioca starch, with plenty of poppy seeds folded in for that classic speckled crumb and gentle crunch. Fresh lemon zest and a touch of vanilla keep the flavor lively, while a bake at 350°F brings the top to a deep golden brown and a tender, springy center. The batter comes together in two bowls with minimal fuss — whisk the dry ingredients, whisk the wet, fold together, and pour into your prepared pan. Once it's cooled and sliced, you get a moist, fine-crumbed bread with a subtle tang and a lovely floral citrus note running through every bite. It's an easy one to bake ahead for breakfast or an afternoon coffee break, and it holds up well for a couple of days on the counter. This is a solid pick to add to your vegan baking rotation.

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Ingredients

10 servings

1 ¾ cups gluten free flour blend
Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend Good & Gather Gluten Free Flour Blend
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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 tip
For 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 oil or sunflower oil)
¾ 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 plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
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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