I don't have a gluten-free flour blend. What other flour can I use?

If you are not gluten-free, regular flour will work in this recipe (check out our regular Glazed Lemon Loaf too !). Whole wheat flour may also work, but it will create a more dense loaf. Avoid replacing the gluten-free flour blend with single flours such as almond flour, coconut flour, oat flour, or brown rice flour. In order for this recipe to work with gluten-free flour, you need a gluten-free flour blend made with a blend of gluten-free flours and starches for it to mimic the structure of all-purpose flour.

Can I make this gluten-free lemon loaf oil-free?

In order to keep the texture of this loaf moist and light, the coconut oil is necessary. If you are oil-free, check out our collection of oil-free recipes ! You might also like these Lemon Poppyseed Breakfast Cookies or this Healthy Banana Bread with Oats and Medjool Dates .

Are poppyseeds gluten-free?

Yes! Poppyseeds are naturally gluten-free. If you are gluten intolerant or celiac, check that the poppyseeds you're buying are processed in a gluten-free safe facility and cross contamination has not occurred.

Gluten-Free Lemon Poppyseed Loaf

Description

This Gluten-Free Lemon Poppyseed Loaf is made extra light, fluffy and moist with a secret gluten-free baking trick. It’s easy to make in just over an hour and the perfect spring dessert or breakfast.

Ingredients

Gluten-Free Lemon Poppyseed Loaf

1/2 cup warm unsweetened almond milk
1/2 cup coconut oil, melted
1/4 cup + 2 tablespoons cup lemon juice
2 tablespoons flaxseed meal
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 cups gluten-free all-purpose flour (we used this one; you can also sub all-purpose flour)
3/4 cup organic cane sugar*
1/3 cup poppyseeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup aquafaba (chickpea brine aka liquid from canned chickpeas)
1/4 teaspoon cream of tartar

Lemon Icing

1 cup organic powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon water

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and line or oil a bread pan. Set aside.
In a large bowl, mix together the almond milk, coconut oil, lemon juice, flaxseed meal, lemon zest and vanilla extract. Allow the mixture to sit for 10 minutes to allow the flaxseed meal to thicken.
In the meantime, grab another large bowl and add in the aquafaba and cream of tartar and whip with a hand mixer or a standing mixer on medium-high for 8-10 minutes, or until firm peaks form. Set aside.
Once the flaxseed mixture has set, add in the gluten-free flour, sugar, poppyseeds, baking powder, baking soda and salt. Mix until very well combined and uniform. Add in the aquafaba mixture and gently fold it into the batter. If needed, add the aquafaba in batches to prevent spilling.
Once the mixture is uniform, transfer the batter to the lined bread pan. Level off the top of the batter with a spatula and place it into the oven for 40-45 minutes, or until a toothpick in the middle runs clean.
In the meantime, prepare the icing. Add all of the ingredients into a small bowl and whisk until well combined.
Remove the bread from the oven and allow it to cool for 20 minutes. Remove the loaf from the pan and transfer it onto a cutting board or even a baking sheet lined with a cooling rack. Generously drizzle the loaf with the icing and allow it to set for 10 minutes. Once the icing has hardened, slice into the bread with a sharp knife and enjoy!

Notes

We have tested this recipe with coconut sugar and although it works well, we prefer organic cane sugar over coconut sugar as it does not alter the color of the bread.
If you have access to Meyer lemons, we recommend you use them in this recipe!

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Oven
Cuisine: Vegan, Gluten-free