Wednesday, July 6, 2011

Gluten Free Lemon Poppyseed Bread Makes 1 loaf
1-1/2 cups gf flour
1/2 teaspoon baking soda
Lemon zest of 1-1/2 lemons
1-1/4 cup sugar
1/2 teaspoon salt
1-1/2 Tablespoons poppy seeds
1/4 teaspoon nutmeg
1/4 cup lemon juice
3 eggs lightly beaten
1 cup yogurt
1/2 cup + 1/8 cup vegetable oil
Preheat oven to 350 degrees F.

In a large bowl, combine gf flour, baking soda, lemon zest, sugar, salt, poppy seeds and nutmeg.

In a separate bowl, whisk lemon juice, eggs, yogurt and vegetable oil together until thoroughly blended.

Make a well in center of dry ingredients and add wet ingredients. Mix well. Pour into a buttered loaf pan.

Bake for 60 minutes or until a toothpick inserted in center comes out clean. Cool on rack.