Gluten-Free Lemon Poppy Seed Loaf

Gluten-free Lemon Poppyseed Loaf | The Baking Beauties

I don’t know what it is. I am loving anything with lemons lately. The lemons in the stores are looking really nice right now, and the price has dropped a little, so I’ve been buying a few lemons to bake with. I was really hungry for some gluten-free lemon poppy seed loaf, but had not come across a gluten-free version. I took a recipe that I found at Hey That Tastes Good and altered it a little bit for this recipe. It was delicious! Full of poppy seeds, and lemon flavour, then topped off with a beautiful tart glaze. Perfect!


Gluten-free Lemon Poppyseed Loaf | The Baking Beauties


Gluten-Free Lemon Poppy Seed Loaf
  • 1 cup sugar
  • 1/2 cup milk
  • 6 Tbsp vegetable oil
  • 2 eggs
  • 1 1/2 cups rice flour mix (see Note below)
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • pinch of salt
  • zest of 2 lemons
  • juice of 1 lemon
  • 3 Tbsp poppy seeds
Lemon Glaze
  • 1/2 cup sugar
  • 1/4 cup lemon juice
  1. Combine the first 4 ingredients in the bowl of an electric mixer and mix well.
  2. Add the rest of the ingredients and mix just until combined.
  3. Pour into a greased loaf pan, and bake 35-45 minutes at 350 degrees F, until a toothpick inserted in the middle comes out clean. Cool.
  4. Brush glaze on loaf.
Lemon Glaze
  1. Combine in a saucepan, and cook over medium heat until sugar is dissolved. Can be made in advance and reheated.
Rice flour mix is as follows - 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch and 1/3 cup tapioca starch.



  1. betty r says

    Jeanine..I baked a lemon poppy seed loaf not too long ago..I love lemon as do both my daughters. They are very happy when I deliver ‘lemon anything’ to their doors..
    Your loaf looks delicious!

  2. Anonymous says

    This did not work out for me AT ALL. I was not impressed!! It was very dense and had the strangest texture!!

  3. Sarah says

    The bread recipe was amazing: perfect taste & texture. But I would tweak the glaze recipe a bit. It was too sour, not thick enough, and there was way too of it. But, great bread recipe.

  4. Jeanine says

    @SarahGlad you liked it, Sarah. The glaze, is just that, a glaze, it's not really an icing. But you could easily cut the amount of lemon juice in half and it would be less sour and thicker then. Maybe it would stay on top of the loaf that way. :)

  5. Charis says

    I tried this today. I could not find the brown rice flour, potato starch or xantham gum (add those to the list of things I can’t find in Australia right now) and I did not have the time to check the one other place that might have them. However I did find a pre mixed GF all purpose flour and decided to use that.

    Where I screwed up –
    watching TV and reading the recipe off my nook :-)
    1. Added 1 extra lemon – because I swear I saw 2 lemons
    2. Used wrong pan – used a brownie pan instead of loaf pan so it came out flat, the original plan was to make muffins but only had a 6 muffin cup tin (still restocking after the move here)
    3. Wrong heat – my stove here is in Celsius ugh!!

    Anyway while it is not fit for company it is quite tasty :-)

    • says

      Oh my goodness! so many things to switch over to, huh? Wow, the oven temp would be the most difficult for me, I think. glad to hear that it’s tasty a least, an extra lemon never hurt anyone, and well, flat is good too. 😉

  6. Danelle says

    Hi—This is delicious. I have some substitutions, because there is too much potassium in potato starch. I am on a kidney friendly diet which is hard to juggle with gluten free hubby’s diet. I used 1 cup brown rice flour, 1 cup sorghum flour, 2/3 cup arrowroot starch, and 1/3 c tapioca flour, which is starch anyway right? I used 3/4 c sugar insteasd of 1 c. This rose beautifully and has a great texture. For the glaze, I used 1/4 cup sugar plus 1 T confectioner sugar plus the 1/4 c lemon juice, it is tart- sweet good, like lemonade. I used an 8×4 inch loaf pan which I believe was not mentioned. Once baked I pricked big holes with a meat fork and then poured the warm glaze slowly onto the loaf. Then I place it directly into the refrigerator. It is yummy. Absolutely one of the best lemon loafs I’ve had…..that says a ton. I’ve only been baking GF for a month;(

  7. Danelle says

    I have noticed that the GF flours really take up the sugar. Maybe I am crazy. I don’t care for sweet-sweet… if you like sweet-sweet use more sugar in the glaze than I did. I find my tummy likes less sweet. 3/4 c sugar is enough for the loaf. This does not have a weird texture. The poppy seeds and the lemon hide all of that. I forgot to Thank the baking beauties, Thank You!……how long have you been baking GF? I have a question, what would you sub for the potato starch in baked goods? I plan on buying some superfine brown rice flour when I get to a city where they carry it. I need a good all purpose flour blend that is lower in protein and potassium.

  8. Farzana says

    OMG I just made this and I seriously didnt expect it was gonna turn out the way it did! I have a slight allergy to egg but I find I do okay if I consume tiny amount of it so I just added 1 egg and did 2TBSP Ener-G and 2 TBSP warm water. Regarding the flour I did the following (I have so many) : 1/4 cup golden flax flour, 1/4 cup soy flour (deffated), 1/4 cup coconut flour and 1/4 cup buckwheat flour (1st time I used it, yay!) & half cup tapioca flour. I am allergic to milk as well so I did soy milk. Regarding the sugar, I used xylitol, which is half the calories, I did 1/3 cup freshly squeezed lemon juice and I added 1 tsp vanilla and 1tsp lemon extract. I also just did just 4 TBSP olive oil. Forgot one more thing since I didnt add the other egg, I upped the baking powder to 2 and did 1 tsp baking soda. . . dont know if I should have, but it turned out great !!!!! I didnt bother with the glaze. It is good just like that ! Thanks so much for your recipe and ideas :-) Next time, I will put a foil on top maybe when there is 15 min left. Oops, forgot, I didnt have poppy seed, but it sure looked like I did cuz of the buckwheat!

    • says

      Haha, sounds like you changed everything, but it still worked! Those are some amazing substitutions that you’ve made, well done! Glad that it worked for you. :)

  9. Eliana says

    I just made this: I used my own flour mixture, subbed the sugar for 1/2c silan, used coconut milk. It came out delicious! Thank you!

  10. Kelly says

    I am LOVING your website!! I was diagnosed with Celiac a year ago and have been having fun converting all of my favorite baked goods to GF baked goods. I have been craving lemon poppy seed anything, so I was super excited to find this recipe! I just finished baking it and was super disappointed that it didn’t work out for me. The bread just wouldn’t bake through. After over an hour in the oven, (the edges were getting waaay too brown), I finally pulled it. The outer edges were great but the inside was really gummy. Do you have any ideas of where I went wrong? I must confess before I end this that I used potato flour instead of potato starch, could that have been the sole issue? Or could I have over-mixed? I really want to eat this bread!! Thanks again for such a wonderful website!

    • says

      Hi Kelly, thanks for the comment!
      There are a few things that could have been the problem. First off, definitely the substitution. Potato flour & potato starch are two completely different things. You may add a few Tbsp of potato flour to a bread recipe to make it chewy, but that is not what you want in a quick bread. If you use too much potato flour in a recipe the texture will be gummy.
      Another possible problem is oven temperature. Do you use a thermometer to double check that the oven temperature is indeed what you set your oven at? Many ovens can be 25 degrees or more off, which would cause the bread to bake too quickly on the outside, but stay gooey in the middle.
      Hope that helps a little at least. I plan to re-vamp this recipe in the near future, so keep your eyes open. 😉

  11. nora-leah schachter says

    tried this out. yummy, but didn’t rise much. substitutes:

    i used a gluten free arrowhead mills baking flour, and i used kuzu instead of xanthan gum.

    most of all, i had to use a small single size bread loaf pan about 3×6 or so. so i halved the batter and made 2 loaves. turned down the heat a bit @325 and cooked about 45 mins. the middle took a while to cook. tastes great, but short cake, and most of the poppy seeds were at the top or bottom. the middle was almost bare of them. still good tho!

  12. Riley says

    Any recommendation for the best milk substitute for this recipe besides soy? Coconut milk, rice milk, hazelnut milk, or almond milk?

  13. Tilly says

    This recipe may be the ticket for bringing to a baby shower. I generally use oat flour in my baking and try to stay away from grainy rice flour. Any suggestions on how much I could sub or other flours that might work well?

  14. Stephenie Cadieux says

    I made this loaf today and used almond milk in place of dairy – and it worked out beautifully! I also made the following substitutions (based on what I had available):

    -2 cups of white-rice flour in the flour blend
    -arrowroot starch instead of xanthan gum
    -an even mix of tapioca and potato in the blend
    -no glaze

    It had to stay in the oven for 50 min before it was ready, but the results are amazing. I light and fluffy loaf!


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