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    You are in: Home / Recipes / Gluten Free Poppy Seed Pound Cake Recipe
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    Gluten Free Poppy Seed Pound Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 29, 2012

      This is excellent! I made this last night and made a few changes...I used brown rice flour instead of the bean flour and I used lemon instant pudding instead of vanilla and I used 1 t. of lemon juice instead of the egg substitue. It was very moist and delicious! The kids loved it and I will definitely be making more of this really soon! Thanks for submitting it!!

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    • on March 01, 2012

      It's ok. Does NOT taste like cheesecake. Does have a beany taste. Bad after taste.

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    • on May 11, 2010

      Taste great. My husband said it remnded him of cheese cake. Easy to make and very moist. It taste grrrrrrrrrrreat!!!

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    • on April 02, 2010

      Love it! I use rice flour. This is one of the most moist GF breads I have ever made, I'm assuming due to the pudding. If kept covered, it does keep well for several days.

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    • on December 12, 2007

      This was really good. I spend half an hour with my coffee grinder and only got 3/4 C. of Great Northern bean flour. I gave up and used some whtie and brown rice flours for the rest of it. I also added about 2 tsp of lemon flavoring because I love lemon poppyseed. It was terrific!

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    Nutritional Facts for Gluten Free Poppy Seed Pound Cake

    Serving Size: 1 (51 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 240.3
     
    Calories from Fat 135
    56%
    Total Fat 15.1 g
    23%
    Saturated Fat 4.0 g
    20%
    Cholesterol 71.9 mg
    23%
    Sodium 307.2 mg
    12%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 0.2 g
    1%
    Sugars 23.9 g
    95%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    bean flour

    xanthan gum

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