Sharing a favorite summer recipe here on Gluten-Free Goddess– a cinnamon laced tea bread made with garden fresh zucchini. You’ll love it.
And so will everyone else.
Now I’m off to read: The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing — Cheers!
GFG Tips on gluten-free bread baking:
Here’s my all-time favorite baking pan for gluten-free breads. It’s a lovely glazed ceramic pan that creates steady, even heating for gluten-free batters. In other words, it’s as foolproof as you can get. Find it here at Amazon: Good Cook 9-Inch Ceramic Loaf Pan.
Make sure your batter isn’t cold when you put it into the oven. If you keep your flours in the fridge, for instance, this will cool down your batter quite a bit.
If you find your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake (I also do this with cakes sometimes).
The first time I tried making gluten-free zucchini bread I did not press the moisture out of the shredded zucchini and my loaf was a tad gummy in the middle from too much moisture. So pat those zucchini strands dry, Campers.
If you find your tea breads and cakes turning out gummy, or falling after baking, you may want to take your oven’s temperature- some ovens never quite reach the proper temperature. You can combat this by baking longer, or upping the temp a bit. If the oven temp is not the issue, then start adding a tablespoon or two less liquid to your batters (you may live in a humid climate and your flours may be absorbing moisture; too much moisture can make for a gummy product).
Gluten-Free Goddess Zucchini Bread Recipe
You can make this lovely gluten-free zucchini bread with or without eggs. And it’s dairy-free. Its delicate flavor comes from a secret ingredient. Coconut milk.
1 rounded cup of fresh, grated zucchini (I partially peel my zukes, in stripes)
1 cup sorghum flour or GF oat flour
1/2 cup tapioca starch (or tapioca flour) or sweet rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2 teaspoons cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
2 free-range organic egg whites, beaten or egg replacer (1/4 cup liquid)
1/4 cup coconut milk
1 teaspoon fresh lemon or orange juice
1 tablespoon bourbon vanilla
1/3 cup chopped walnuts or pecans
Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork (I learned this tip from 101 Cookbooks). Set aside.
Cook time: 1 hour
Yield: 1 9-inch loaf
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I’m now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here’s why- there is elevated arsenic in rice.
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