After years of making a rhubarb poppyseed bread at home (which you can find on my blog), my sisters requested a gluten-free version. With the help of Alice Medrich's book Flavor Flours, I was able to develop a GF-friendly version! —Annie Fassler | Serious Crust
olive oil, plus some for the pan
1 1/3 cups
white rice flour
1 1/2 tablespoons
In This Recipe
Preheat your oven to 350°F. Grease a 8.5×4.5 inch loaf pan with a small drizzle of olive oil.
In a small bowl, toss the rhubarb with 2 Tbsp of sugar. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the remaining sugar (1 cup minus 2 Tbsp) with the olive oil, rice flour, oat flour, and salt. Let this go for about a minute, scraping down the sides if need be – you want the texture to be like a somewhat damp brown sugar. Once that is thoroughly combined, add the poppy seeds, baking powder, baking soda, xanthan gum, yogurt, eggs, and vanilla and almond extracts. Mix this on low-medium speed until the batter is smooth and glossy.
Pour half of the batter into the prepared loaf pan, then top with half of the sugared rhubarb (leaving behind any juice in the bowl). Fold the remaining rhubarb into the remaining batter and pour this all into the loaf pan.
Bake for 45-50 minutes, or until the top is a deep golden brown and a toothpick inserted comes out clean. Allow to cool in the pan before turning it out carefully. Slice and enjoy!