Wednesday, August 17, 2011

Gluten Free Zucchini Bread

This is what I made last night. It's from The kids LOVED it!

Gluten-Free 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.

Preheat your oven to 350 degrees F. (You know all about checking the oven's temperature, now, right?) Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil it.

You'll need:

1 rounded cup of fresh, grated zucchini (I partially peel my zukes, in stripes)
1 cup sorghum flour
1/2 cup tapioca starch (sometimes called tapioca flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
1 teaspoon fresh lemon or lime juice
2 free-range organic egg whites, beaten or egg replacer (1/4 cup liquid)
1/4 cup coconut milk


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.

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar.

Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in almost all of the shredded zucchini (I save out a few shreds to decorate the top of the loaf) and stir by hand to combine. If you are adding nuts, stir them in to distribute.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top.

Add a few shedded zucchini strands to the top.

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. It took 55 minutes for my zucchini bread to bake. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or batter.
Cook time: 1 hour

Yield: 1 9-inch loaf

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Tuesday, August 16, 2011

Wednesday's Menu

Kids: GFCF waffles, dairy free cream cheese, coconut butter, all natural turkey bacon (no nitrates!), strawberry banana almond milk spinach smoothie

Me: black tea, whey protein spinach almond milk smoothie

Kids: lar bar, mary's GFCF crackers

Me: all natural turkey bacon

Kids: turkey salami, Alex dairy free cheese, Josi goat cheese, carrots, GFCF home made zucchini bread, Josi apples


Kids: strawberries, plantain chips




Back to Blogging about Food

This has been an eventful year and I seemed to have found some time again to get back to cooking from scratch and using food to become as healthy as I (and us as a family) can be.

We are still eating clean, though now little Alex is also eating gluten (wheat) and dairy (casein) free. GFCF for short. We've had him on this before with great results and after seeing our naturopath again for allergies and hyperactivity, we are back on it and I am AMAZED at the results. He's always had GI problems, from his 3rd week of life starting with severe reflux. So it's no wonder he also has intolerances to foods like wheat and dairy. It's a little bit harder to "eat clean" when eating GFCF because a lot of packaged GFCF foods make up for the lack of taste with sugar. That's why we need to cook from scratch more! I can make great GFCF muffins and cookies, and it's way cheaper than buying them.

I've found my way to not only eating clean, but eating grain free. I've always known "low carb" works for me regarding weight loss, but didn't know about the health benefits and the ins and outs of eating raw or cooked vegetables in abundance.

So we are still on our food for health journey and I'm excited to blog about it again!

Today's Menu:

Kids: GFCF pancakes from a bag mix with sunflower butter and sugar free honey (all natural), smoothie.

Me breakfast: Black tea, Chocolate Whey protein shake with spinach.

Kids: Peach slices
Me: chicken sausage with provolone cheese, Kombucha drink

Kids: grass fed organic beef burger with no sugar ketchup, mixed veggies, grapes, toast with coconut butter

Me: Grilled chicken with avacado, black tea

Kids: multigrain GFCF crackers

Kids: GFCF macaroni with canola oil butter, grilled chicken, cucumber with ranch to dip! GFCF Zucchini bread

Me: organic grass fed burger, sugar free ketchup, herb mix lettuce salad, olive oil dressing, avacado