Gluten Free Lemon Poppy Seed Bread

The South Arm Community Kitchen made a Gluten Free Lemon Poppy Bread for dessert.

This is a high fiber quick bread and it’s great for breakfast or any time of the day.

  • 2 1/2 cups rolled oats
  • 4 large eggs, room temperature
  • 1 cup full-fat Greek yogurt
  • 3/4 cup honey
  • 1/4 cup lemon juice
  • 3 teaspoons lemon zest
  • 1/4 cup poppy seeds
  • 2 1/4 teaspoons baking powder
  • pinch of salt

Source: this recipe is adapted from Tasty


Preheat oven to 350F.
Using a food processor, grind the rolled oats until they have become a fine powder. Set aside.
In a large bowl, whisk the eggs until pale and foamy. This is better done with a electric whisk.
Add the Greek yogurt to the eggs and whisk until the mixture is smooth.
Add in the honey, lemon juice and lemon zest and whisk until well combined.
In another bowl, combine the oat flour, poppy seeds, baking powder and salt.
Fold the ingredients together until no dry oat flour appears.
Pour the batter into a greased and floured loaf pan.
Clean the sides of the pan to prevent burning.
Bake for 30 to 35 minutes in the 350F preheated oven until a golden brown crust has started to form and the loaf springs back when touched.
Let the loaf cool for 15 minutes before removing it from the pan.

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