Gluten and Dairy Free Poppy Seed Bread

Gluten and Dairy Free Poppy Seed Bread waldorf inspired Follow Me on Pinterest

gluten and dairy free poppy seed bread almond meal waldorf inspired moms Follow Me on Pinterest


gluten and dairy free poppy seed bread psyllium waldorf inspired moms Follow Me on Pinterest


gluten and dairy free poppy seed bread orange waldorf inspired moms Follow Me on Pinterest

I’ve been trying to incorporate soaked almond meal to add protein and fiber to baked goods and this gluten and dairy free poppy seed bread is one delicious example.  Besides poppy seeds, the bread is flavored with fragrant orange juice and zest.  Although I leave it plain for my children’s school snack, this bread would be a yummy desert topped with an orange juice and powdered sugar glaze.

I’ve also been experimenting with substituting psyllium husks for the traditional xanthan gum in my gluten free recipes.  When I use psyllium husks in the recipe, the loaf rises much higher and has a more wheat-like chewiness.  If you don’t have (or don’t want to try psyllium) you can use xanthan gum.

I hope that you try this high protein and high fiber bread!


3 eggs

3 tablespoons non dairy butter (softened)

3/4 cup sugar

1/4 cup freshly squeezed orange juice

grated zest of 2 oranges

1 cup gluten free flour blend (w/o xanthan gum added)

3/4 cup almond meal

2 tablespoons psyllium flakes (or xanthan gum)

1 tablespoon unflavored gelatin (or agar agar powder)

2 tablespoons poppy seeds

1)  Preheat oven to 350 degrees

2)  Liberally grease 9″ x 5″ loaf pan.

3)  Mix together eggs, non dairy butter, sugar, orange juice and orange zest until creamy.

4)  Mix dry ingredients together well first before adding them to egg mixture.  Mix thoroughly.

5)  Pour batter into prepared loaf pan and bake for 35 minutes or until just firm to touch.  Do not over bake.

6)  Top with orange glaze if desired (2 cups powdered sugar and 1/4 cup freshly squeezed orange juice)


Linking to:  Allergy Free Wednesday, Gluten Free Wednesday, Traditional Tuesday, Friday’s Nature Table

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  1. Hi Lori, this looks wonderful! I’d love for you to share it on my link party, Waste Not Want Not Wednesday, a place for sharing frugal tips and GF recipes :)
    Danielle recently posted..Waste Not Want Not Wednesday #29My Profile

    • Hi Danielle,
      Thanks so much for visiting! I’m anxious to visit your site–I LOVE your “poor and gluten free” name! Thank you, Lori

  2. Hi Lori,
    I actually bought that exact bottle of psyllium husk to add to my smoothies but didn’t like the consistency it gave them. I’ve been trying to figure out a use for it ever since, so thank you for this inspiration. What other recipes have you experimented using psyllium husk in replacement for xantham gum? I can’t wait to try this!
    Carlyn Berghoff recently posted..Mother’s Day Asparagus-Shrimp FrittataMy Profile

    • Hi Carlyn,

      I’ve never tried psyllium husks in anything besides baking, but can imagine that a smoothie was made VERY sticky by the husks. When just mixed with liquid psyllium turns into a strong, gooey paste!

      That strength though is what helps replicate gluten I think in GF baking. I’ve been trying psyllium in quick breads and muffins so far, but I think that it would really be great for yeast breads. I’m just a home cook, but you’re such an experienced baker and I’m sure that you’ll come up with amazing recipes. I hope that you can share them with us!

      Thanks Carlyn and have a great weekend.


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