Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
October 10, 2008 at 7:18 am
All of your gluten free breads are looking great!!
betty r says
October 10, 2008 at 8:47 am
Your photos are amazing, Jeanine!And the GF breads and muffins have all looked so good this week! I am so glad that there are more choices coming to the market for celiacs.
October 10, 2008 at 10:10 am
Thank you so much for raising awareness about Celiac Disease. I am gluten intolerant myself (never got the test done for Celiac) and having to explain it over and over has become a bit burdensome. I await the day when gluten intolerance is as well known as lactose intolerance.
Clumbsy Cookie says
October 10, 2008 at 11:10 am
Very nice week filled with great GF breads! GF is such an imaginative baking!
October 10, 2008 at 12:29 pm
This has been an amazing week, Jeanine. I’m enjoying a corn muffin as we speak (write).A big thumbs up!
Thanks so much for taking the time to test and perfect and share these great recipes with us. We appreciate it!
October 10, 2008 at 6:56 pm
April – Thank you! 🙂
Betty – Thanks! I appreciate your comments. I’m just glad that I wasn’t diagnosed with celiacs at a time when there was no internet! Phew!
Clara – Thanks for stopping by! Yes, I know what you mean. I’ve even described it as an allergy, because people just don’t seem to understand.
Clumbsy – you should talk about imaginative baking…banana slices inside choco chip cookies?? Muffins in yogurt containers? Afro muffins?? I think you’ve got GF baking beat by YEARS! lol
Iris, I’m so glad that your family is enjoying these recipes. Aren’t those corn muffins good?? I was so impressed with how light they were, and I seem to like the sorghum flour, it just tastes good! I’ve got a few more recipes that I’m tweaking for bread, just didn’t get them done in time. But, when I get them to where I like them, I’ll be sure to share. 🙂
October 11, 2008 at 9:48 am
It’s so nice to GF oats in the pantry. I am putting it to good use. People laugh when they see the many different flours which jump at them when they open my fridge. I probably don’t need to keep it there since I go through it so fast… I look forward to see the wonderful oat recipes you’ll post.This zucchini bread looks really tasty. I’ll have to give it a go next time I have zucchini.
March 6, 2009 at 9:43 pm
Thanks so much for a WONDERFUL recipe!!!! It is so hard to find a muffin, bread or anything for that matter that is GF and not crumbly or gritty. This is awesome and I will for sure be checking out some of your other recipes!!! Thank you. Thank you!!
June 29, 2009 at 1:05 pm
new to gf baking….does anyone know if you can use the gf flour in place of the tapicoa flour and get the same result/texture? thanks!!
July 18, 2009 at 7:25 pm
This bread is fabulous! This was my first attempt ever at making anything GF and it's a home run. My son, age 3, ate two big pieces! I will be freezing the other loaf (it makes two) to include in lunch boxes this fall. I may even try this same basic recipe but substituting pumpkin, banana, or carrot. Anyone ever tried this?
August 11, 2009 at 1:01 pm
I was really excited to find these bread recipes and am baking them right now. I was just wondering if I am missing where to put the zucchini in the bread mix? I read it several times and didn't see it anywhere? I assumed it was with the nuts?
August 17, 2009 at 8:41 am
Oops, thanks for pointing that out, Jenny. I've added that now.So glad to hear that everyone is having success with this recipe. Seeing it makes me want to dig out a package of frozen zucchini and bake some again. 🙂
Tasty Eats At Home says
August 26, 2009 at 12:43 pm
Just came across your blog (looking for GF zucchini bread) and this sounds perfect! I love the "You might be a celiac if" bit at the end. Made me smile!
November 18, 2009 at 8:22 pm
It was certainly interesting for me to read this blog. Thank you for it. I like such themes and everything connected to them. I would like to read a bit more soon.
August 2, 2010 at 1:06 pm
I found your site searching for a gluten free zucchini bread recipe….do you know of a substitute for corn starch that works for bread? I am allergic to corn and trying to follow a glut free diet!
Thanks for your time,Heather[email protected]
August 14, 2011 at 9:59 am
I made your Zucchini Bread yesterday
It was a hit. I thought I had all the ingredients but didn’t. I made so many substitutions and was greatly surprised it came out fabulous.
I used Brown rice flour instead of white
I ran out of cornstarch and just added more tapioca starch
I used yellow zucchini instead of green
I had no applesauce but had crabapple sauce
I used EVOO instead of canola
I reduced the white sugar by half
The mixture was not alot so I put it in one loaf pan.
The hole loaf rose beautifully and the crumb is tender and moist.
May 3, 2012 at 7:13 pm
I had a bad feeling about the amount of xanthum gum and I was right. Is it correct? 1 Tablespoon? It was too much and I had to throw the whole batch away. I will try again, I use a lot of your recipes and they are all good!
May 4, 2012 at 10:42 am
It is correct, I’ve made this recipe a few times, and others have as well, without a problem. Feel free to cut it back though.
Marco Wohler says
June 27, 2012 at 4:01 pm
Hmm is anyone else experiencing problems with the pictures on this blog loading? I’m trying to determine if its a problem on my end or if it’s the blog. Any responses would be greatly appreciated.
June 27, 2012 at 10:04 pm
Hi there, it’s not a problem on your end, it’s on my end. I had major website issues earlier this week, with a few problems still needing fixing. The images work in the posts, but when the images are thumbnail size with the excerpt, they don’t appear. I’ll get it figured out yet, but it takes time. 🙂 Thanks for your patience!
June 27, 2012 at 8:11 pm
This is not vegan if the first ingredient is eggs
June 27, 2012 at 9:56 pm
No, it’s not vegan, it is gluten-free.
July 19, 2012 at 1:15 pm
Hi! Can I substitute with flax seed mixture instead of using eggs?
July 22, 2012 at 8:25 pm
I’m not sure, I’ve never tried. Reading the comments above might give you an idea though, as a lot of people come back saying what they’ve changed.
August 15, 2012 at 3:09 pm
Again, I was very impressed with another one of your recipes! I loved how these were slightly crisp on the outside and moist inside. Loved them! I made muffins and a mini loaf. Thanks for never failing me=)
August 27, 2012 at 12:06 pm
🙂 Thanks, Tami! Glad to hear they were a hit!
August 26, 2012 at 7:00 pm
I made this zucchini bread. I have to say this is the best Gluten-Free bread I have ever tasted. My non gluten free friends even loved it. Loved it so much I had to make another batch to freeze. I also added fresh blueberries to my recipe. Love it.
Ah, I love when the non-GF love the GF food. 🙂
January 30, 2013 at 11:33 pm
Hi Jeanine , would it be possible to get a recipe for gf bread .I missed out on your bread recipes .The breads I have done are not tasty & very crumbly . I do have celiac disease & would appreciate it very much. Thanking you in advance . Patricia
January 31, 2013 at 7:11 am
Hi Patricia! If you look under “Breads – Yeast Breads”, you will find a number of yummy gluten-free yeast breads, pizza crust, buns, and cinnamon rolls. The most popular (and my favorite) bread recipe is this one: http://www.thebakingbeauties.com/2009/02/another-wonderful-gluten-free-sandwich-bread.html
August 28, 2013 at 2:28 pm
I’m printing this out now to try, in order to use up some of our zucchini bounty. Thanks!
BTW, I went looking for the original author and post and had some trouble since you didn’t link to the original recipe. I think it’s this one (?) http://www.food.com/recipe/zucchini-bread-gluten-free-267774 and wanted to pass on credit for the original recipe author. The author (Emily Elizabeth) says:
“I got this recipe from “Nearly Normal Cooking for Gluten-Free Eating” by Jules E. D. Shepard and modified the flours and added applesauce for part of the oil to cut down on the fat.”
I always try to find out who to credit when folks go to the trouble of creating great GF recipes and so I can seek out other recipes when one is a hit, so I thought I’d pass that on. 🙂
August 28, 2013 at 3:55 pm
Just made these and they were very good. I do agree with the commenter who said the xanthan gum was too much, though. I made them as directed and they are pretty gummy (kinda gelatinous). That’s about double the xanthan/guar gum I’m used to seeing for this amount of flour and next time I’ll use 1 1/2 tsp instead.
I had my other loaf pans in use baking GF chocolate zucchini breads and only had one left, so I made one loaf and 24 muffins. My 6 y/o says the muffins would make good cupcakes if you frosted them and I agree. 🙂
Jeanine Friesen says
September 6, 2013 at 3:13 pm
I agree – with frosting these would be similar to having carrot cake cupcakes.
September 9, 2013 at 8:58 am
Due to an abundance of zucchini, ive tried 3 diff recipes this week. I was feeling discouraged because they were tasteless, very dry etc. THANK.YOU. this is moist and relish. My go-to recipe from here forward
September 20, 2013 at 12:33 pm
Nice! Glad to hear that, Esther!
August 25, 2017 at 12:11 pm
Hello, I am just wondering if the 1 and 1/2 cups of cornstarch in the the zucchini bread recipe is a typing error as I have never added that much cornstarch to baking before?
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