zucchini bread
Hi there! I am needing a recipe for zucchini bread that (hopefully) tastes like the real thing (not gritty, doughy, or rubbery). Does such a thing exist? My children all love "real" zucchini bread, but the gf apple and pumpkin breads I've tried have been really yucky! Thanks in advance, Sue C. who has an abundance of zucchini, Mom to 7 with 1 on the way (3 gfcf) in Massachusetts
Hi, Sue! The zucchini bread I have been making the last couple of weeks is the first thing my whole family (including dh!!) has said was really good since I have been cooking this alternative way. They are eating it at an alarming rate, the zucchini can keep up, but I am having trouble, lol. Here's the recipe, which is just the old recipe I used to use anyway only with different flour. The flour blend recipe I have concocted follows. It has a lot of different flours in it but I am getting closer to something my family likes the taste of, and am playing with three of the flours as my notes show since I am not sure if he is tolerating those. What I probably need to do is use those flours alone in a few recipes and watch for problems. At one time, I was including oat flour in the flour blend recipe and could see a difference in his behavior when I didn't use it. Since he wouldn't eat oats any other way, and we weren't sure if we needed to be totally GF since he has never had a PDD dx this was my way of finding out. Now he is totally GF and if the corn weren't pollinating in the fields here we would be doing great, LOL, as it is he is pretty violent right now and we are guessing that is the reason as that started when the corn tassles appeared. If anyone reading this can tell me how to figure out if amaranth and quinoa have gluten or not, I would appreciate it. I never know which source to believe on this. Allergy cooking and CF is so much easier than GF. GF seems to mean something different to everyone and I would love a definate idea of what things contain gluten! Mom's Zucchini Bread (converted) Amount Measure Ingredient -- Preparation Method --------
Hello all, I just converted this zucchini bread recipe from my Betty Crocker cookbook, and it turned out great. Zucchini Bread 1 1/2 c Bette Hagman Flour Mix (2 parts white rice flour,2/3 parts potato starch,1/3 part tapioca starch) 2 t xanthan gum 1/2 t gfcf baking powder 1/2 t baking soda 1 t cinnamon 1/2 t nutmeg 1/2 t salt 1 c finely shredded zucchini 1 c sugar 1 egg 1/4 c olive oil Mix first 7 ingredients and set aside. In a separate bowl, mix each of the last four ingredients, mixing well after each addition. Spray a large loaf pan with cooking spray and pour batter in the pan. Place pan in the oven and cover lightly with foil. Bake in a 350 oven for a full hour. I also made glaze as I always have in the past. 1/2 c powdered sugar 1-2 T water (get the consistency you desire here) several drops of vanilla flavoring Pour the glaze over the warm bread and let cool.