Sunflower Oil: I like to use sunflower oil because I always have a bottle of it on hand. However, you may also use another vegetable oil such as canola oil, avocado oil, extra virgin olive oil or even melted coconut oil in equal quantities instead. Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.

Sugar: I use granulated white sugar in this case, but feel free to use light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that brown sugar will make the batter a darker color and when the loaf is baked the interior will be darker in color compared to the pictures of the bread in the post). If you are diabetic, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index and will not cause your blood sugar to spike).

Eggs: The eggs help the ingredients to bind together and give the batter rise. If you are allergic to eggs or would simply prefer to keep this recipe egg-free, you can try using acquafaba or an egg-replacer. I personally have not made this recipe without eggs, so I don’t know how that would turn out. (If you do make this without eggs, please let me know in the comments below how it goes, I would love to hear!)

Almond Milk: I use an unsweetened version of my 5-minute homemade almond milk, but you may also use any non-dairy milk such as cashew milk, rice milk, tigernut milk, pecan milk, walnut milk, coconut milk, soy milk, oat milk, or sunflower seed milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.

Lemon Juice & Zest: I recommend using freshly squeezed lemon juice and freshly grated zest for the best flavor.

All-Purpose Gluten-Free Flour: I recommend using a good-quality all-purpose gluten-free flour blend that is made up of a mix of lighter flours/starches (such as rice flour, corn starch, tapioca starch, potato starch) to ensure you get a lighter and fluffier texture. I do NOT recommend using gluten-free flour blends that include heavier flours such as garbanzo bean flour as it will result in a denser final texture.

Xanthan Gum: Xanthan gum is a substitute for gluten in gluten-free flours and is required to bind the ingredients together. Make sure to add xanthan gum if your gluten-free flour blend doesn’t already include it.

Baking Powder: Baking powder helps the bread to rise, so I do NOT recommend leaving it out or the bread will be dense. If you are Celiac or gluten-intolerant, make sure that you get a certified gluten-free baking powder.

Poppy Seeds: I like using poppy seeds to add a bit of extra color and texture to the bread (since we are making lemon poppyseed bread, but if you are unable to get them, or prefer not to use them, feel free to leave them out.

Loaf Pan: For best results, I recommend using a metal loaf pan because it ensures that all sides of the loaf are evenly browned. Using a glass pan or silicon pan may result in the bottom not browning properly or maybe sticking to the pan.

Storing/Freezing: To store, place the bread in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the gluten-free lemon poppy seed loaf in plastic wrap or place it in a freezer-safe container and freeze for up to three months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing.