Tuesday, May 22, 2012

Gluten Free Zucchini Bread

I adapted this recipe from BH&G’s Zucchini Bread Recipe using gluten free flours and different amounts on the spices. The top two pictures below were created using rice flour, and the bottom two were created using quinoa. The color and texture seems moister with the quinoa flour. My family preferred the rice because the taste wasn’t much different than wheat flour, but I feel it leaves a slightly grainy texture afterward. The quinoa is definitely a stronger flavor, but I prefer it due to its moisture content and no grainy after taste. I would use quinoa in many more recipes if it were more cost effective. I personally prefer it to rice.

Organic Gluten Free Zucchini Bread
1 ½ C. Organic Rice Flour or Organic Quinoa Flour (I mill my own for both of these)
1 ½ t. Organic Cinnamon
½ t. Aluminum Free Baking Soda
½ t. Sea Salt
¼ t. Aluminum Free Baking Powder
½ t. Organic Nutmeg
1 Range Free Egg, Beaten
1 C. Organic Sucanat (Sucanat can be used in place of white sugar or brown sugar in recipes. I blend it then use the “powder”. It mixes/dissolves much easier that way. It has more of a molasses flavor.)
1 C. Finely Shredded Organic Zucchini
¼ C. Organic Olive Oil
½ C. Raw Walnuts