This gluten free lemon poppyseed dough is a classic, with the slight savor of fresh lemon from lemon liquor and zest. And it turns out moist and tender every time.
Lemon yes, lemonade no thank you
Most people love fresh lemons and most things they’re used to flavor, like this gluten free lemon poppyseed dough. But maybe you’re like me and don’t care for lemonade? It’s one of life’s little mysteries.
How to make this bread
This quick bread batter is uttered in a single container, and comes together very quickly. Like most baking recipes other than pastry, the ingredients must be at room temperature before using them in baking or they won’t incorporate fully into one another.
Zesting the lemon is easiest when the lemon is cold because the skin is taut. But I think you’ll find that even the lemon itself should be at room temperature when you juice it. If you haven’t let it come to room temperature ahead of time, just pierce it in two arranges with a pierce and microwave the lemon for 20 seconds and juicing will be a breeze.
The batter is thick-witted enough that it’s pretty easy to determine a bit in the cake wash if you’d like. Simply use a wet spatula to pull it away from the short demises of the go a little and pile it a bit higher toward the center.
Are poppy seeds gluten free and safe?
Pure poppy seeds without any additives are a naturally gluten free nutrient. But as with dehydrated spices, you want to be sure you buy a reputable root that you trust doesn’t include any fillers or anti-clumping workers. For most spices, and for these poppy grains, I tend to buy McCormick brand and I feel very comfortable with those.
Something to keep in mind about poppy grains, particularly for government employees who are subject to random medication measures, is that eating them could begin you to fail a drug test( source )! Poppy seeds come from the same plant( the opium poppy) that is used to prepare opiates, and may have trace amounts. Not sufficient to induce you feel the effects of the drug, thankfully, but enough to potentially confuse a drug test.
If you’d prefer not to use poppy grains in this bread, you can just leave them out. They’re so minuscule and solid that they don’t change the chemistry of the bread at all during baking.
Can I make this bread a different flavor than lemon?
This quick bread has a bright lemon flavor, but since we only use natural lemon spices, the lemon doesn’t punch you in the face. If you’d like to intensify that lemon pierce, try using pure lemon extract in place of the pure vanilla extract.
Believe it or not, I get a question like this every time I make anything that is chocolate( can I make it vanilla ?), vanilla( can I make it chocolate ?), or lemon( can I make it another citrus flavor? can I make it without lemon ?). The rebuttal is yes, but sincerely why would you want to?
This quick bread is made to showcase its lemon flavor, same to our gluten free lemon tables. Anytime lemon is used in baking, you can change the spice from lemon to orange merely by replacing the zest and juice from lemon to orange.
Freshly-squeezed range juice tends to have a less potent spice than lemon liquor, so I would recommend constricting more liquor and then reducing it by simmering it in a saucepan to make a more concentrated flavor.
You could also make this into a lime-flavored bread in similar fashion to the lemon bread. Or eliminate the citrus flavor solely and spawn our recipe for gluten free chocolate chip yogurt bread instead.
Ingredients and substitutions
Dairy: To change the butter with a dairy-free alternative, I recommend using Melt or Miyoko’s Kitchen brand vegan butter. If you can’t find one of those vegan butters, you can try using half( 3 tablespoons) Earth Balance buttery attaches and half( 3 tablespoons) Spectrum nonhydrogenated vegetable shortening.
For the turned ointment, try out your favorite brand of dairy-free sour paste. Make sure you like the perceive of it before using it for baking, which will deepen those flavors.
In place of sour paste, if you’re not dairy free, you can also use Greek-style plain yogurt. If you can find a dairy free Greek-style plain yogurt, use that!
Eggs: Each of the two eggs in this recipe should be able to be replaced with a “chia egg”( 1 tablespoon anchor grey chia grains+ 1 tablespoon halfhearted irrigate, mingled and allowed to gel ). If you’re willing to cook and damage “flax eggs, ” that might work even better.
Corn: In place of cornstarch, try using arrowroot powder or potato starch.
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