Gluten Free Poppy Seed Pound Cake

"You will never guess that this is gluten free. It's very yummy, and it freezes well."
 
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photo by GlutenFreeGirl photo by GlutenFreeGirl
photo by GlutenFreeGirl
photo by GlutenFreeGirl photo by GlutenFreeGirl
photo by GlutenFreeGirl photo by GlutenFreeGirl
Ready In:
50mins
Ingredients:
12
Yields:
2 pound cakes
Serves:
12-20
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ingredients

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directions

  • In a large bowl, combine all ingredients, except poppy seeds.( Do not prepare vanilla pudding, just add crystals) Beat for 2 minutes.
  • Fold in poppy seeds.
  • Pour mixture into 2 greased loaf pans.
  • Bake at 350 degrees for 35-40 minutes.
  • Cool on wire racks.

Questions & Replies

  1. Can I use King Arthur all purpose GF flour instead of bean flour? Or any others?
     
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Reviews

  1. 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!!
     
  2. It's ok. Does NOT taste like cheesecake. Does have a beany taste. Bad after taste.
     
  3. Taste great. My husband said it remnded him of cheese cake. Easy to make and very moist. It taste grrrrrrrrrrreat!!!
     
  4. 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.
     
  5. 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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Tweaks

  1. 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!!
     

RECIPE SUBMITTED BY

********************************************* My name is Ashley and I live in Ontario. I am 21 years old and have recently been diagnosed with Celiac Disease.This means that I must maintain a strict gluten free diet, meaning that I can not eat anything with the slightest amount of wheat, rye, oats, or barley.I have a wonderful boyfriend who I love dearly that is so supportive and understanding of my disease. I don't know what I would do without him. I also have a severe peanut & nut allergy, so cooking is quite a challenge at times.Some of my favourite things to do are cooking, scrapbooking, baking,reading, knitting, crocheting, and watching movies. I have just started to get the hang of this tricky gluten free diet. It really is ALOT harder than it seems.But however, I am determined to make the best of it. I very much enjoy cooking and baking, so I have been buying every gluten free cookbook I can get my hands on and every moment I get, I try to test out some of these new recipes. However frustrating and difficult it's been trying to experiment with all these new flours and ingredients, it has been alot of fun, and everytime I find a good reipce, it makes it all worth it. I want to find as many wonderful and delicious gluten free recipes as I can, and post them all on this site. I know how hard it is when you are first diagnosed, and I want to help others who have recently been diagnosed or just others that have celiac disease that need some great gluten free recipes. Celiac disease is something that we have to live with everyday, so it's important that we make the best of it.For sure at least one good thing has come from having Celiac Disease, I have become a better cook and have truly cherished the moments that I spend in the kitchen. All the recipes that I post on this site I have made and I have found to be very good! They are all gluten free! Some of the recipes use special ingredients that you can buy at specialty health stores, and some of them are recipes that you can make with ingredients bought right at your local grocery store. My recipes that use special flours etc. are named starting with gluten free [ex. Gluten Free French Bread], and the recipes that use everyday ingredients end with the word gluten free in brackets [ex. Blushing Apples (Gluten Free)]I hope that you enjoy all of them as much as I have.Cheers! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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