Ingredients:

• 2 cups all purpose gluten-free flour
• 2 teaspoons baking powder
• ¾ teaspoons xanthan gum (if your gluten-free flour contains xanthan gum, skip this step)
• ½ teaspoon salt
• ¼ cup poppy seeds
• 2 packed tablespoons grated lemon rind
• 1 cup granulated sugar
• ½ cup canola oil
• 3 large eggs
• ½ teaspoon lemon extract
• ¾ cup milk

Directions:

1. Preheat oven to 350° Grease two loaf pans with cooking spray.
2. Mix flour, baking powder, xanthan gum (if using), salt, poppy seeds, and lemon extract in a bowl. Set aside.
3. Combine sugar, oil, eggs, and lemon extract in a large bowl of an electric mixer. Beat for 1 minute. Add flour mixture and mix until just blended.
4. Put the batter into the loaf pans. Bake 35-40 minutes or until toothpick inserted into the center comes out clean. Cool for 10 minutes and remove breads onto a cooling rack. Cool completely before serving.
5. If wrapped tightly, the bread can be stored in the freezer for 3 months.