Anyone have a tried and true GF Zucchini Bread Recipe? We tried the one on the back of the Bob's Mill GF package and it didn't turn out at all. It was extreemly doughy on the inside and too crispy on the outside. Followed the instructions.
Oh and if someone has a tried and true banana bread one as well that'd be great. :)
Thanks,
Mike
Zucchini Bread Recipe?
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Title: Gf Banana Bread
Categories: Allergy, Diabetic, Rice, Breads/bm
Yield: 18 servings
3/4 c White rice flour
1/3 c White sugar
1/3 c Potato starch flour
3 Egg yolks
1 1/2 ts Baking soda
1 ts Lemon peel
2 ts Baking powder (GF)
1 ts Vanilla
1/4 ts Salt
3/4 c Mashed banana
1 tb Unflavored gelatin (1 env)
1/4 c Plain yoghurt
1/3 c Margarine
3 Egg whites
This is a special recipe made without gluten.
Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. Sift flour,
baking soda, baking powder, salt and unflavored gelatin together.
Cream margarine, sugar, egg yolks and vanilla thoroughly. Continue
beating until mixture is light.
Mix in lemon peel, mashed banana and yoghurt. Add dry ingredients.
Beat egg whites to stiff peaks but not so they are dry. Fold egg
whites into the mixture. Place in the greased loaf pan. Bake for 1
hour.
1/2" slice - 1 starchy choice, 1 fat choice
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
Categories: Allergy, Diabetic, Rice, Breads/bm
Yield: 18 servings
3/4 c White rice flour
1/3 c White sugar
1/3 c Potato starch flour
3 Egg yolks
1 1/2 ts Baking soda
1 ts Lemon peel
2 ts Baking powder (GF)
1 ts Vanilla
1/4 ts Salt
3/4 c Mashed banana
1 tb Unflavored gelatin (1 env)
1/4 c Plain yoghurt
1/3 c Margarine
3 Egg whites
This is a special recipe made without gluten.
Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. Sift flour,
baking soda, baking powder, salt and unflavored gelatin together.
Cream margarine, sugar, egg yolks and vanilla thoroughly. Continue
beating until mixture is light.
Mix in lemon peel, mashed banana and yoghurt. Add dry ingredients.
Beat egg whites to stiff peaks but not so they are dry. Fold egg
whites into the mixture. Place in the greased loaf pan. Bake for 1
hour.
1/2" slice - 1 starchy choice, 1 fat choice
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
"Let us rise up and be thankful, for if we didn't learn a lot today, at least we learned a little, and if we didn't learn a little, at least we didn't get sick, and if we got sick, at least we didn't die; so, let us all be thankful." -- Buddha
This recipe makes one loaf.
1 cup walnuts, chopped
1 ½ cups freshly shredded zucchini
½ cup vegetable oil
1 cup sugar
2 eggs
2 teaspoons vanilla
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon baking powder
1 ½ cups GF flour mix
1 teaspoon xanthan gum for each cup of flour
Shred the zucchini and chop the walnuts in a food processor and set them aside.
Use a mixer to beat the eggs and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and xanthan gum until well mixed. By hand, mix in the zucchini and walnuts. Pour in greased & floured loaf pan and bake at 350F degrees for 75 minutes. Let cool.
1 cup walnuts, chopped
1 ½ cups freshly shredded zucchini
½ cup vegetable oil
1 cup sugar
2 eggs
2 teaspoons vanilla
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon baking powder
1 ½ cups GF flour mix
1 teaspoon xanthan gum for each cup of flour
Shred the zucchini and chop the walnuts in a food processor and set them aside.
Use a mixer to beat the eggs and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and xanthan gum until well mixed. By hand, mix in the zucchini and walnuts. Pour in greased & floured loaf pan and bake at 350F degrees for 75 minutes. Let cool.
"Let us rise up and be thankful, for if we didn't learn a lot today, at least we learned a little, and if we didn't learn a little, at least we didn't get sick, and if we got sick, at least we didn't die; so, let us all be thankful." -- Buddha