Adventures in Gluten-Free Baking

Since my son, Ryan, is on a gluten-free diet to help with the symptoms of his autism, I have spent a lot of time baking a second version of whatever the rest of us are eating. You see, I love to bake. I don’t just like it–I love it! I love creating something comforting and delicious to give to my family and friends. Yes, I know, food is not love. But isn’t there something delightful in being able to enjoy something tasty with good company?

I also know that gluten-free diets are two things–1) expensive and 2) a lot of trial and error. Whenever I have made something for the rest of the family, I have had to search for a comparable alternative for Ryan. Some things he doesn’t miss. But things like zucchini bread make his mouth water. And really, zucchini bread isn’t such a bad treat, what with all the vegetables involved. 😉

So, for all my friends out there needing a great gluten-free recipe to tackle the bounty in your garden, here ya go. It was so good, my husband accidently ate several slices before Ryan got mad at him and told him this was HIS treat. Kraig didn’t even realize it was gluten-free. This is Kraig’s great-grandmother’s zucchini bread recipe, easily altered. Enjoy!

Gluten-Free Zucchini Bread (with regular recipe notation for the non-gluten-free)

Preheat oven to 350 degrees.
Mix:
3 eggs
1 c. oil
2 c. sugar
2 c. raw zucchini, shredded (I include the peels and seeds but that’s up to you)
2 tsp. vanilla

Add:
3 c. Mama’s Almond Blend All-Purpose Gluten-Free Flour (or regular all purpose flour)
1 tsp. Xanthan Gum (omit this if doing a regular recipe with regular flour)
1 1/2 tsp salt
1 tsp. baking soda
2 Tbsp. cinnamon
1/4 tsp. baking powder

Mix well. Pour into 2 loaf pans OR 5 mini-loaf pans sprayed with cooking spray. Bake at 350 degrees for one hour for the loaf pans OR 50 min. for the mini-loaf pans. They are done when a toothpick comes out clean.

NOTE: I usually double this recipe and freeze the extra loaves. They make a great treat to have available when company comes over. And you feel very Martha-Stewart to be able to set out a warm (from thawing in the microwave) loaf of zucchini bread.

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