Gluten-Free Lemon Poppy Seed Bread

Gluten free lemon poppy seed bread with a slice taken out of it.

Lemons and poppy seeds together are such a winning combination. Especially when baked together in this gluten-free Lemon Poppy Seed Bread! This dairy-free loaf is tender, moist, and just sweet enough. Top it with a heavenly lemon glaze will be the hit of your brunches, lunches, and treats all summer long.


  • 2 eggs
  • 1/2 cup dairy-free unsweetened greek yogurt
  • ⅓ cup maple syrup
  • 1/4 cup coconut oil, melted and cooled slightly
  • 3 tablespoons lemon juice
  • 2 tablespoon lemon zest (from about 3 lemons)
  • 1 teaspoon lemon extract (optional)
  • 1 teaspoon vanilla extract
  • 2 cups (200g) almond flour
  • ¼ cup (28 grams) coconut flour
  • ¼ cup (30 grams) tapioca flour
  • 1 tablespoon poppyseeds
  • 11/2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • pinch fine sea salt

For glaze:

  • ½ cup powdered sugar
  • 12 tablespoons lemon juice


  1. Preheat oven to 350ºF and grease an 8″ x 5″ loaf pan and line with a parchment paper sling.
  2. In a large bowl, whisk together eggs, greek yogurt, maple syrup, coconut oil, lemon juice and zest, lemon extract (optional), and vanilla extract until well combined. Add in almond flour, coconut flour, tapioca flour, poppy seeds, baking powder, baking soda, and salt and whisk until fully combined.
  3. Pour batter into the prepared loaf pan and smooth over the top.
  4. Bake in a preheated oven for 45-55 minutes until a toothpick inserted in the middle comes out clean.
  5. Let cool the loaf cool completely.
  6. To make the optional glaze: Whisk powdered sugar and lemon juice together. If the glaze is too thick you can add a tablespoon more lemon juice at a time until it has reached the desired consistency.


Looking for a glaze made without refined sugar? Check out the glaze used in this recipe.

It’s fine to swap in traditional dairy greek yogurt.

Love poppy seeds? You can add up to 1 tablespoon more in the recipe.

This recipe was originally published in 2016, but republished with a completely updated recipe and photos in 2020.



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