Today is the last recipe for our “Gluten-Free Bread Baking Week”. I hope that this has helped you to become a wee bit more aware of celiac disease, and to learn what types of products have gluten in them. It is really amazing how many products do, and how the convenience of so many canned & store bought items is all of the sudden gone. The next thing you know, you’re ordering $50 worth of gluten-free oats online, just to get the free shipping. I wonder how much room $50 worth of oats will take up?? I guess I will learn that next week.
Anyways, back to the recipe for zucchini bread. This gluten-free quick bread recipe is really easy to follow, and the end result is a fantastic tasting loaf, with really good texture as well. I shared some with a celiac friend of mine, and she gave it thumbs up. I hope you enjoy it too.
- 3 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/4 cup canola oil
- 1/3 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 1 1/2 cups cornstarch
- 3/4 cup rice flour
- 3/4 cup tapioca flour
- 1 Tbsp xanthan gum
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 1 Tbsp baking powder
- 1 tsp baking soda
- 2 cups fresh zucchini, grated
- 1/2 cup chopped pecans (optional)
- Preheat oven to 350 degrees F.
- Beat the eggs until foamy, adding sugar, oil and apple sauce (using wire whip attachment for mixer).
- In a separate bowl, mix the dry ingredients and then add them to the egg mixture (switch to the flat beater or dough hook attachment) and beat in electric mixer for about 3 minutes or until batter is well mixed and becomes very thick. Stir in zucchini. Add nuts.
- If baking as a loaf, grease two large loaf pans and fill each 1/2 full. Bake for approximately 1 hour and 10 minutes, testing to be sure the middle is cooked through. If your oven cooks the tops of these loaves too quickly, cover with aluminum foil to prevent burning (after about 25-35 minutes). If you want to use this as a breakfast bread, you can sprinkle the tops with Confectioner’s sugar.
- If baking as muffins, grease and 1/2 fill 24 muffin tins. Bake for approximately 30 minutes, testing to be sure the middle is cooked through.
I’d like to thank each and every one of you for stopping by to check out my Gluten-Free Bread Baking Week in honour of Celiac Awareness month. I appreciate it, and will continue to add more winning GF recipes as I find them. If you have a winning recipe, please send it to me, I’d love to try it! And now to finish off this week, here is the final installment of:
You might be a celiac if…
…you take a list of safe drinks to the bar with you, and actually consult the bartender before you order a drink.
…it drives you crazy when someone says they completely understand your diet, they did Atkins.
…people roll their eyes at you when you say “no thank you” to someone’s gluten filled dessert
…..your friend invites you over for your birthday and want to make you a gluten free birthday cake, but you plead with them not to, because although you’re trying to seem like you don’t want to put them through the hassle, you’re secretly terrified of cross contamination.
…your ‘favorites’ sites are mostly celiac sites
…you’ve mastered the art of lying when other people ask you if you’re hungry.
…you go to a potluck at a friends place and your dish is gluten-free -you dive into it first so that you get something to eat before others contaminate it.
…you long to look at the contents of other people’s fridges and pantries just to see if you can eat anything