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Gluten-Free Zucchini Bread
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- #7224
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
2/3 cup white rice flour
2/3 cup sweet rice flour (available from Asian supermarkets)
1/2 cup potato starch
3 1/2 tablespoons tapioca starch
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1 stick butter (not margarine)
1 cup sugar
2 eggs
1 1/4 cup grated zucchini
2/3 cup chopped walnuts
directions
Preheat oven to 350 degrees F. Lightly grease 9" x 5" loaf pan; dust with rice flour.
Mix together flours, potato starch, tapioca starch, baking soda, xanthan gum, and salt. Set aside.
Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Add the eggs and briefly beat until well mixed.
Stir in the zucchini. Stir in the dry ingredients until blended. Fold in the nuts. Pour the batter into the pan. Bake 1 hour.
Adapted from a banana bread recipe in "Gluten-Free Baking" by Rebecca Reilly.
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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
July 9, 2013
I thought this turned out pretty good for being gluten free. It's hard to get both flavor and texture similar to the gluten versions of some of my favorite recipes. My daughter has to eat gluten free and I've been experimenting with breads. This was definitely one of the better recipes I've tried.
April 1, 2010
Decent taste and texture, but much more like a bar treat than bread. Batter is thick with so many binding flours/starches. Next time I'll add applesauce and a little oil for moisture.
July 12, 2004
IF YOU WANT A HEALTHLY TREAT, THIS IS IT! not bad.