The weather is supposed to be beautiful here in the northeast this weekend. I’ve invited a few friends for “cocktails on the veranda” tonight and others for a casual barbecue at the end of the day Sunday. But I’m keeping the mornings to myself so I can quietly sit on the patio and look out at my garden while I drink coffee and read the paper. It’s one of the nicest, most peaceful times of year in my yard; the only movement comes from the many birds and squirrels that live here along with my family. And even the chickadee that moved into the Mets birdhouse under our gazebo is quiet and knows not to interrupt my solitude in the early morning.
But a girl can get hungry sitting out there in the yard.
And so I thought I might make something a little special to go along with the weekend. I thought I’d make the kind of something that you’re lovingly served when you stay at a bed and breakfast. In fact though, it’s been a long time since I’ve stayed at any bed and breakfast; I avoided them completely after I had to stop eating gluten. Their lavish breakfasts are typically loaded with gluten filled delicacies I can no longer eat. But I’ve been noticing that more and more of them are graciously accommodating those of us on a gluten-free diet. And the lovely Anne Barfield and her husband Joe were among the first. So I will say right here and now that the first bed & breakfast I plan to stay in as a gluten-restricted guest will be their Chicken Paradise Bed & Breakfast in San Antonio, Texas. (Anne Barfield- I noticed those morning Glory Muffins, the peach tart and the fancy cake on your website, and all I can say is – I’m comin’ down for a visit.)
But back to my something special for the weekend. I took my Lemon Poppy Seed Tea Loaves (from Gluten-Free Baking Classics) out of the oven a little while ago and they are looking really good. (Anne, you might want to add them to your repertoire.) Sous chef boy just came in and is sniffing around. I’m going to have to hide two of them in the refrigerator (in the vegetable draw where he never looks), because I want to make sure there is some left for me.
So if you can’t make it down to San Antonia this weekend to stay at Chicken Paradise, you can treat yourself to a real bed and breakfast kind of morning with these very delicious lemon poppy seed tea loves.
Lemon Poppy Seed Tea Loaves
These are the kind of delicate little lemon breads you’re served with your morning meal at old-fashioned bed and breakfasts. Light and bursting with lemon flavor and crunchy poppy seeds, they are one of life’s pleasures. Bake up a batch to serve for a Sunday brunch or afternoon tea. In their new gluten-free form, they stay fresh for days in the refrigerator and freeze so well that you’ll be able to enjoy them several weeks later.
Makes four 5 x 3-inch loaves.
2 teaspoons baking powder
3⁄4 teaspoon xanthan gum
1⁄2 teaspoon salt
1⁄4 cup poppy seeds
2 packed tablespoons grated lemon rind
1 cup granulated sugar
3 large eggs
1⁄2 teaspoon lemon extract
3⁄4 cup milk (or rice milk)
- Preheat oven to 350ºF. Position rack in center of oven. Grease four 5 x 3-inch loaf pans with cooking spray.
- Mix flour, baking powder, xanthan gum, salt, poppy seeds, and lemon rind in medium mixing bowl. Set aside.
- Combine sugar, oil, eggs, and lemon extract in large bowl of electric mixer. Beat for 1 minute at medium-high speed. Add flour mixture and milk and mix until just blended.
- Fill loaf pans with batter. Sprinkle tops with granulated sugar. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
- Cool breads for 10 minutes on a rack and then remove from pans. Cool another 30 to 45 minutes before serving. Cut using a serrated knife with a sawing motion. Serve slightly warm or at room temperature.
Store breads covered tightly with plastic wrap in refrigerator for up to five days. Breads can be covered with plastic wrap and then with foil and stored in freezer for up to six weeks. Best when eaten within four days of baking. Rewarm briefly in microwave.
*Find my Brown Rice Flour Mix in the Guide to Flour Mix section of this blog.