gluten free lemon poppy seed quick bread recipe

How To Make gluten free lemon poppy seed quick bread recipe

• 1

  Directions 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.
• 2

  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. Scrap 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.
• 3

  Mix the lemon juice with the powdered sugar until smooth. Drizzle onto the cooled loaf and let set for a few minutes. Servings A gluten free recipe that makes 1 small loaf
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