Gluten Free Lemon Poppy Seed Quick Bread Recipe

One thing that really gets my goat is when people disparage a gluten free diet by saying we don’t consume enough whole grains.  First of all, the majority of Americans do not eat enough whole grains – it is a common flaw in the Standard American Diet (SAD) so why pick on the gluten intolerant?  Second of all, I personally think that people who follow a gluten free diet are much more health savvy than the average Joe or Jane and we probably do eat more whole grains than most.  But that is just my opinion and unfortunately no one really asks me my opinion!

One thing I do know for sure is that the main streaming of gluten free has resulted in an abundance of processed gluten free foods in the marketplace and our diet can now replicate the Standard American Diet much more closely than ever before.  This has its advantages but also its drawbacks, one being a diet that can be higher in refined grains than in whole grains.

The health benefits of eating a diet rich in whole grains are plenty and they include a lowered risk of stroke, heart disease and Type 2 Diabetes as well as better weight management and bettering blood pressure levels.  Ok, great … but what is a whole grain?

A whole grain is defined as a grain that includes the bran, germ and endosperm as opposed to a refined grain in which the bran and germ have been removed in processing.

Whole grains you want to look for on a gluten free diet include Amaranth, Buckwheat, Corn, Millet, Quinoa, Brown Rice, Sorghum and Teff.

Personally I like to sneak whole grains into things where is not expected and as always, I like to keep things as simple as possible. This gluten free Lemon Poppy Seed Quick Bread recipe is made with superfine brown rice flour and Solo Foods Poppy Seed Cake and Pastry Filling making it whole grain, super simple and super yummy!

I think this quick bread recipe demonstrates that we gluten free not only can get plenty of whole grains in our diet but that we do it deliciously!

5 from 1 vote

Print Recipe

Gluten Free Lemon Poppy Seed Quick Bread Recipe

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Side Dish

Cuisine: American

Servings: 1 Loaf

Calories: 2057kcal

Author: Gluten Free & More

Ingredients

• ▢ 1½ cups superfine brown rice flour
• ▢ ½ cup tapioca starch
• ▢ 1 teaspoon kosher or fine sea salt
• ▢ 2 teaspoons baking powder
• ▢ 1 (12.5 ounce) can Solo Poppy Seed Cake and Pastry Filling
• ▢ 2 large eggs
• ▢ ¼ cup grapeseed - (or other neutral flavored) oil
• ▢ 1 lemon – zest - (finely grated) and juice
• ▢ 1 cup milk - (dairy free is fine)
• ▢ ½ cup powdered sugar

US Customary - Metric

Instructions

• ▢
  Preheat oven to 350 degrees. Spray a 9 by 5 inch loaf pan with gluten free non-stick cooking spray and line with a piece of parchment paper that overhangs on the sides.
• ▢
  Whisk together the brown rice flour, tapioca starch, salt and baking powder. Beat the Poppy Seed filling, eggs, oil and lemon jest on medium high speed of a mixer until it doubles in volume, 2 – 3 minutes. Turn the mixer to low and add the flour mixture slowly. Add the milk and mix until combined. Scrape the sides and bottom of the mixing bowl well with a spatula. Pour the batter into the prepared pan and bake 50 – 60 minutes or until browned and a tooth pick inserted into the loaf comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
• ▢
  Mix the lemon juice with the powdered sugar until smooth. Drizzle onto the cooled loaf and let set for a few minutes.

Nutrition

Nutrition Facts

Gluten Free Lemon Poppy Seed Quick Bread Recipe

Amount Per Serving

Calories 2057 Calories from Fat 693

% Daily Value*

Fat 77g118%

Saturated Fat 14g70%

Cholesterol 352mg117%

Sodium 1098mg46%

Potassium 1128mg32%

Carbohydrates 309g103%

Fiber 12g48%

Sugar 74g82%

Protein 36g72%

Vitamin A 870IU17%

Vitamin C 8mg10%

Calcium 821mg82%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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