Gluten-Free Poppy Seed Rhubarb Bread Recipe

Name: Gluten-Free Poppy Seed Rhubarb Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rhubarb; 1 cup sugar, divided; 1/2 cup olive oil, plus some for the pan; 1 1/3 cups white rice flour; 1/4 cup oat flour; 1/4 teaspoon salt; 1 1/2 tablespoons poppy seeds; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon xanthan gum; 1/2 cup plain yogurt; 2 eggs; 1 teaspoon vanilla extract; 3/4 teaspoon almond extract

Servings: persons

1 cup rhubarb
1 cup sugar, divided
1/2 cup olive oil, plus some for the pan
1 1/3 cups white rice flour
1/4 cup oat flour
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 cup plain yogurt
2 eggs
1 teaspoon vanilla extract
3/4 teaspoon almond extract

1
Preheat your oven to 350u00b0F. Grease a 8.5x4.5 inch loaf pan with a small drizzle of olive oil.
2
In a small bowl, toss the rhubarb with 2 Tbsp of sugar. Set aside.
3
In the bowl of a stand mixer fitted with the paddle attachment, mix the remaining sugar (1 cup minus 2 Tbsp) with the olive oil, rice flour, oat flour, and salt. Let this go for about a minute, scraping down the sides if need be - you want the texture to be like a somewhat damp brown sugar. Once that is thoroughly combined, add the poppy seeds, baking powder, baking soda, xanthan gum, yogurt, eggs, and vanilla and almond extracts. Mix this on low-medium speed until the batter is smooth and glossy.
4
Pour half of the batter into the prepared loaf pan, then top with half of the sugared rhubarb (leaving behind any juice in the bowl). Fold the remaining rhubarb into the remaining batter and pour this all into the loaf pan.
5
Bake for 45-50 minutes, or until the top is a deep golden brown and a toothpick inserted comes out clean. Allow to cool in the pan before turning it out carefully. Slice and enjoy!

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup rhubarb, 1 cup sugar, divided, 1/2 cup olive oil, plus some for the pan, 1 1/3 cups white rice flour, and more.

Yes, Gluten-Free Poppy Seed Rhubarb Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Poppy Seed Rhubarb Bread

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