Gluten-Free Lemon Poppyseed Bread
- 230 grams whole grain gluten-free flour mix
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 230 grams (about 1 cup) sucanat
- zest of 1 lemon
- 115 grams grapeseed oil
- 1 teaspoon vanilla extract
- ¼ teaspoon orange flower water (optional)
- ¼ cup poppyseeds
- 230 grams (about ½ cup) coconut milk
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Lemon, zest of (1)
- Canned Goods
- Coconut milk (230 grams)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Gluten-free flour mix, whole grain (230 grams)
- Grapeseed oil (115 grams)
- Kosher salt (1 teaspoon)
- Poppyseeds (1/4 cup)
- Sucanat (230 grams)
- Vanilla extract (1 teaspoon)
- Drinks
- Flower water, orange (1/4 teaspoon)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on glutenfreegirl.com
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Recipe Stats
Published April 6, 2011 (1 year ago).
19 people saved this recipe.
