So, my daughter Chelsea is in Dingle, Ireland right now for her honeymoon. Dingle is a small port town on the southwest coast.
I can tell you that the landscape in Ireland literally moved me to tears. It really is so overwhelmingly beautiful. Our favorite spot: the Dingle peninsula. Seeing my daughter there now– I feel the same sense of happiness as I did being there.
Russ and I stayed in a manor house in Dingle. The owners, a daughter and her Mom, said that we were “the most relaxed Americans that had ever stayed at their house.” Ha! 🙂
How does this all have to do with the title of the post, Lemon Poppy Seed Polenta Bread? Well, Chelsea posted a picture of a lemon polenta cake that looked so good from her visit in Dingle, Ireland. I decided to try a version, modified in FODMAPs (obviously)…and friends, it is yummy! And yes, Lucy (my sweet chocolate lab) did sneak a piece!
Want to give the recipe a whirl? Here you go!
Lemon Polenta Bread with Poppy Seeds
- 1/2 cup butter, at room temperature
- 2/3 cup sugar
- 3 large eggs
- 1 cup gluten free flour blend
- 1/2 cup lactose free milk
- 1 1/2 cup corn meal or fine polenta
- 1 teaspoon baking soda
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons poppy seeds
- Preheat oven to 350 degrees F
- Prepare loaf pan with parchment paper.
- In medium bowl, mix butter and sugar until creamed together.
- Add in eggs, to blend.
- Stir in gluten free flour, then add in milk.
- Mix in the corn meal and baking soda.
- Last, add the lemon zest, lemon juice and 1 1/2 tablespoons poppy seeds.
- Add mixture to loaf pan.
- Sprinkle the remainder of the poppy seeds over the top of the mixture.
- Bake for 45-55 minutes--edges should be brown and a cake taster comes out clean from center.
13 replies on “Lemon Polenta Bread with Poppy Seeds“
Looks scrumptious! Which particular brand of gluten free flour did you use for this recipe? Thanks.
Hi Jerilyn, I used Bob’s Red Mill Gluten free blend 1 to 1.
Thanks for your speedy reply!
Visiting the Dingle peninsula is on my bucket list. You’ve just moved it up a few more notches (it was already in the top 5).
I’d like to recommend, “Fine Beauty of the Island” by Patrick Ball. He’s a Celtic harper and storyteller who wrote a one-man play based on “The Vanishing” from the Blasket Islands, off the coast of Dingle, when all the people left in 1953. There is a CD, which is full of stories and harp music.
Oh thanks so much for the tip! Yes, do visit Dingle. It’s hard to explain–but the visit will fill your soul with peace. It was so wonderful to watch my daughter’s posts–as it was clear she felt the same way!
I haven’t tried the loaf yet but certainly will. Just wanted to say I echo your thoughts on Ireland and the Dingle Peninsula. It is spectacular and the people so welcoming.
Also thanks so much Kate for your wonderful posts and info you have been my inspiration and guide for several years now.
Agree, Marilyn. The people are very welcoming–nurturing in a way! Very happy to hear from you! It’s nice to know my posts are being read! 🙂
This recipe sounds wonderful. Yes, I visited Dingle Peninsula 13 years ago. Fabulous. My friend and I took a boat ride to the Blasket Islands where were allowed to walk briefly on the island. It was explained how there was a court case going on regarding ownership of the island.
By the way, your site has been most helpful to me understanding my IBS symptoms.
Hi Maxine, Glad you got the chance to experience Dingle too! And I am so happy to hear that my site has helped you. xx
Loved your little story about your trip and your notes. If you haven’t read Nora Robert’s she has a great series that takes place in Ireland starting with the first book called Jewels of the Sun. Actually, she has several good Irish/Ireland based trilogies. The scenery description will surely take you back to Ireland whenever you need a relaxing escape. PS. Love the lemon bread recipe.
Fell in love with Dingle when we visited Ireland a few years ago. Fell in love with Ireland and all of the kind people and knowledgeable restaurants on celiac disease and food allergies…can’t wait to return
I have a big problem with fructose malopsorption, and now with gastoparisis!. Do you have suggestions how to deal with both? I’m struggling with this, my doctors don’t have any good advice? Thank You.
My advice is to get a GI dietitian to guide you. I can’t advise on your diet needs in a blog setting. Here is my registry of dietitians–perhaps you might find someone on the list! https://www.katescarlata.com/fodmapdietitians
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