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Lemon Poppy Seed Bread

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 164-165)

Gluten-Free Lemon Poppy Seed Bread: As loaves or muffins, this recipe is guaranteed to satisfy your taste for the delicious combination of lemon and poppy seed!

Lemon Poppy Seed Bread — one of my all time favorite breads to serve with tea or coffee.

Gluten-Free Recipe Card and Pictures

Gluten-Free Lemon Poppy Seed Bread
4 Eggs
1 Cup Sugar
½ Cup Brown Sugar
1 Pint (16-Ounce container) Sour Cream
½ Cup (1 Stick) Butter
1 Teaspoon Vanilla
2 Tablespoons Poppy Seeds
1 Lemon (for approximately 1 Tablespoon Zest and 2 Tablespoons Juice)
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Cup Cornstarch
½ Cup Glutinous Rice Flour
½ Cup Tapioca Flour
2 Cups White Rice Four
Two standard sized (9x5") loaves of bread.
  1. With mixer, mix the eggs and sugars together on medium-high speed for about two minutes.
  2. Add sour cream and butter; mix.
  3. Add vanilla, lemon juice, lemon zest, and poppy seeds; mix.
  4. Add flours, cornstarch, baking powder and baking soda; mix slowly until flour mixture is incorporated completely.
  5. Mix on medium-high for one minute.
  6. Divide mixture between two standard bread loaf pans (9x5") that have been coated with cooking spray.
  7. Bake at 350°F for 45 to 50 minutes.

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