Gluten-Free Lemon Poppy Tea Cake Recipe
One of the most popular diets right now is a gluten-free one. While this is a necessity for those who have celiac disease, many others are also turning to a gluten-free diet for other benefits. According to the Harvard Health Letter, as many as 2 million Americans may have celiac disease despite only about 300,000 known diagnoses. However, thousands more are following a gluten-free diet, even without any adverse symptoms from the consumption of gluten.
“It’s a popular diet at the moment, but it really does seem to provide some improvement in gastrointestinal problems for a segment of the population,” says Dr. Daniel Leffler, an international authority on celiac disease and an assistant professor at Harvard Medical School. There aren’t a high number of benefits from removing gluten from your diet if you don’t have a sensitivity or celiac disease. However, some people noticed a decrease in stomach pain and fatigue when they omitted gluten.
If you do follow a gluten-free diet, be sure to eat balanced meals because most gluten-free products contain a high number of calories and carbohydrates. For those of you who are going gluten-free, here’s a delicious recipe for lemon poppy tea cake, courtesy of Natural Health Magazine:
Gluten-Free Poppy Tea Cake Recipe
- 1/2 cup coconut oil, plus more for the pan
- 1 tablespoon grated lemon zest
- 2/3 cup rice milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons pure lemon extract
- 1 teaspoon pure vanilla extract
- 1/4 cup poppy seeds
- 1/3 cup unsweetened applesauce
- 3/4 cup of gluten-free all-purpose baking flour
- 1 teaspoon salt
- 3/4 cup agave nectar
- 1 teaspoon xanthan gum
- 1/2 cup brown rice flour
- 1 1/2 tablespoons baking powder
- Preheat oven to 325 degrees Fahrenheit
- Lightly great a 7-by-4-by-3-inch loaf pan with the coconut oil
- Pour rice milk, vinegar and poppy seeds into a small bowl, don’t stir and set aside
- In a medium-size bowl, whisk flours, baking powder, xanthan gum and salt. Add coconut oil, agave, applesauce, vanilla, lemon extract and zest to dry ingredients and stir until smooth
- Add poppy seed mixture to the batter and combine until all ingredients are blended
- Remember that the batter will slightly expand
- Pour the batter into a pan and bake on the center rack for 35 minutes; rotate the pan 180 degrees after 18 minutes
- Finished teacake should be golden brown and when a toothpick is inserted in the center, it should come out clean
- Let the teacake sit for 20 minutes before gently running a knife around the edge
- Remove teacake by covering the top with a cutting board and flipping the loaf. Then, re-invert the teacake onto a plate
The gluten-free lemon-poppy teacake can be served warm or cooled.
Do you have a favorite gluten-free recipe?