What’s a gluten free lemon loaf without dairy
Lemon poppy seed loaf stands out among loaf breads with its fresh citrus flavor and delicate crunch from the poppy seeds. Compared to other loaf breads, such as classic banana bread, it tends to be lighter and more refreshing, whereas banana bread has a dense, moist texture with deep sweetness.
A gluten-free and dairy-free lemon poppy seed loaf maintains the same bright, zesty flavor and delicate texture but with a few ingredient swaps.
To enhance the flavor of the loaf bread, it’s soaked with lemon syrup and finished off with a light glazing of clear fruit glaze to seal the moisture of the loaf.
The result is still light and refreshing, with poppy seeds adding their signature crunch.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| All-purpose GF flour (with xanthan gum) | All-purpose GF flour without xanthan gum * |
| Oddly Good Sour Cream & Yoghurt | Check the list of alternative here |
| Vegan butter | Avocado or olive oil |
| Sugar | Coconut or brown sugar * |
| * Checkout no processed sugar loaf bread recipes |
Process Steps
Prepping Lemon Syrup & Dry Ingredients
- Preheat the oven to 180°C (350°F). Oil one large or two small loaf pans and line them with parchment paper.
- Sieve all dry ingredients, except the poppy seeds and sugar and mix well using a whisk.
Mixing Batter & Baking
- In a separate bowl, beat the eggs with soy milk, soy yoghurt, and sour cream until well combined. Add the lemon juice and melted vegan butter, then continue mixing until well combined.
- Pour the batter into the prepared pans. Place thin stick if sliced vegan butter across the middle (this is optional) then bake until a toothpick inserted in the center of the loaf comes out clean.
- Note: Baking times for small pans are 30-35 minutes, and for large pans, 50-60 minutes.
Soaking, Glazing & Serving
- Leave to cool on a wire rack for 20 minutes. Using toothpicks or a fork, poke holes in the freshly baked lemon loaf.
- Pour 5-6 spoons evenly onto the loaf. Let soak for an hour in the fridge. But overnight is better.
- Brush the soaked lemon poppyseed loaf with warm, clear glaze. Grate some organic lemon zest on top, then serve.
Dairy-Gluten Free Lemon Loaf With Poppy Seeds
A zesty, moist, and flavorful dairy and gluten free lemon loaf with poppy seeds.
Equipment
- 1 large loaf pan (23 x 13 x 6.3 cm (9 x 5 x 2.5 in) or
- 2 small loaf pans (16 x 13 x 5 cm (6.3 x 3.1 x 2 in)
- Digital scale
Ingredients
Lemon Poppy Seed Batter
- 130 g all-purpose GF flour with binder
- 120 g almond flour
- 12 g baking powder
- 2 g salt
- 15 g poppy seeds
- 90 g sugar
- 120 g eggs 2 large
- 200 g sour cream dairy-free
- 100 g soy yoghurt dairy-free
- 100 g soy milk dairy-free
- 35 g lemon juice
- Zest of 3 lemons
- 70 g vegan butter melted
Lemon Syrup
- 40 g sugar
- 80 g lemon juice
- 100 g water
Instructions
Lemon Poppy Seed Batter
- Preheat the oven to 180°C (350°F). Oil one large or two small loaf pans and line them with parchment paper.
- Sieve all dry ingredients, except the poppy seeds and brown sugar and mix well using a whisk.
- In a separate bowl, beat the eggs with soy milk, soy yoghurt, and sour cream until well combined. Add the lemon juice and melted vegan butter, then continue mixing until well combined.
- Pour the batter into the prepared pans and bake until a toothpick inserted in the center of the loaf comes out clean. Note: Baking times for small pans are 30-35 minutes, and for large pans, 50-60 minutes.
- Leave to cool on a wire rack for 20 minutes. Using toothpicks or a fork, poke holes in the freshly baked lemon loaf.
- Pour 5-6 spoons evenly onto the loaf. Let soak for an hour in the fridge. But overnight is better.
- Brush the soaked lemon poppyseed loaf with warm, clear fruit glaze. Grate some organic lemon zest on top, then serve.
Lemon Syrup
- Mix the lemon juice, sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the sugar dissolves completely.
- Let it boil for about 1-2 minutes, then remove from heat and let the syrup cool down before using.
Video
Notes
- Allow the loaf to soak overnight for the best result.
- Lemon loaf will last for about 3 days in the refrigerator and up to 3 months in the freezer, wrapped in cling film.
Tried this recipe?Let us know how it was!
