Gluten-free, Dairy-free Zucchini Walnut Bread

IMG_5196.JPG

It’s summer, which means that zucchini are aplenty. In fact, so much so that we can’t eat them as fast as my parents garden can grow them! Not one to waste, I decided it was time for some zucchini bread. So here is the recipe I made today (and am munching on as I type this up…) Enjoy!

 

Ingredients

Nonstick cooking spray for the pan.
1 1/2 cups gluten-free all-purpose flour (check your blend to make sure it doesn’t contain any dairy powders)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon Xanthan Gum
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg

2 large eggs
3/4 cups granulated Organic Coconut Sugar
2/3 Cup sunflower oil (or other vegetable oil)
1 teaspoon pure vanilla extract, I used bourbon vanilla
1 cup finely grated zucchini

1/2 cup chopped walnuts

Directions

Heat the oven to 350°F.

Grease a 4.5 x 8.5″ loaf pan with nonstick cooking spray.

In a large bowl, whisk together the flour, baking powder, cinnamon, xanthan gum, baking soda, salt and nutmeg until well blended.

In a medium bowl, using a whisk, lightly beat the eggs. Add the sugar and whisk until smooth. Gradually whisk in the oil until well blended. Stir in the vanilla and then the zucchini.

Pour the liquid mixture into the flour mixture and stir until combined. Add the walnuts and gently fold into the mixture.

Spoon the batter evenly into the prepared loaf pan.

Bake until golden brown and a wooden pick inserted into the center comes out clean, 50 to 60 minutes.

Remove the pan from the oven and immediately remove the bread from the pan. Turn the loaf on its side and let cool on a wire rack.

Gluten-free, Dairy-free Cornbread

gluten-free, dairy-free cornbread

For years I’ve made this fabulous wild rice and cornbread stuffing for my Thanksgiving dinner. Once we went gluten-free, however, I started to worry that I would have to let go of our beloved recipe.

Then it occurred to me, that I could just make some gluten-free cornbread! So after several disappointing and failed attempts, I finally came up with the following recipe that worked great in our stuffing this year! And yes, I will post the stuffing recipe soon.

Since my goal was to make the corn bread for the stuffing, I have not yet experimented to see if adding corn, jalapeños or other common cornbread additives work just as well.

If you end up experimenting in that way, please let me know in the comments section what you added and how it turned out for you.

gluten-free, dairy-free cornbreadGluten-free, Dairy-free Cornbread

Ingredients

1 cup gluten-free all purpose flour (like Bob’s Red Mill Gluten Free All Purpose Baking Flour)
1 cup organic, non-gmo yellow cornmeal (I used Greenway’s non-gmo, 100% organic cornmeal)
1 Tbsp baking powder
1 teaspoon sea salt (I like Celtic Sea Salt)
1 egg (or if you are avoiding eggs use Orgran ‘ No Egg’ gluten-free egg replacer)
1/4 cup honey or other liquid sweetener
1 cup of almond milk
2 Tbsp oil (I used Safflower Oil)

Directions

Preheat oven to 350 degrees Fahrenheit.

Grease a Pyrex 8-inch Square Baking Dish with cooking spray.

In a large bowl mix together all the dry ingredients — flour, corn meal, baking powder, and sea salt.

In a separate medium-sized bowl, whisk together the milk, oil, honey and egg (or egg replacer).

Stir while pouring the wet mixture into the dry mixture slowly. You can use a spoon or an electric mixer on low, just make sure the ingredients are thoroughly blended.

The mixture may foam up a bit but will settle once you pour it into the baking dish.

Pour the mixture into the prepared pyrex baking dish and bake for 20-25 minutes until the top is firm and the edges are slightly browned.

Allow to cool about 5 minutes and then remove from the pan and let cool on a wire rack for 10 – 15 minutes. Serve warm if you wish, or let it cool and use it to make cornbread stuffing for Thanksgiving.

Gluten-free, Casein-free, Egg-free Banana Chocolate Chip Bread

Gluten-free, Casein-free, Egg-free Banana Chocolate Chip Bread

I’m not gonna lie — I have a sweet tooth. Add chocolate chips to ANYTHING and I’m in. I know that there are banana bread “purists” who wouldn’t dream of adding chocolate to their recipe but I’m not one of those.

Ironically, since being gluten-free, I have stopped craving sweet treats to the extent that I used to. Gluten has it’s addictive qualities and you can learn more about that by perusing this site. However, once you ween yourself off, you’ll be pleasantly surprised at how little you actually crave sweet treats. Even my boys, who traditionally loved sweet treats, comment about how their old favorites are too sweet now!

Once, when we were not as strict about being gluten-free, I allowed my son to pick a donut from the box at his classroom party. Well, of course, he picked a donut the size of his head! He took a few bites and then set it down on his plate. When I inquired about why he wasn’t eating it, he said it was just too sweet and it didn’t taste good!

The lesson? Your taste buds can be trained to like, even prefer, other flavors and levels of sweetness and seasonings.

I also believe that once you remove gluten and other irritants from your diet, that your system starts to process sugar differently. As a result, cravings and tastes change. And that is a good thing.  The less sugar we ingest, the healthier we are, on many fronts.

Here is the recipe many of you have been waiting for. I’ll post notes at the end. Please read through the recipe and notes before attempting to make this bread so that you can modify to suit your needs. Enjoy!

Gluten-free, Casein-free, Egg-free Banana Chocolate Chip Bread

Gluten-free, Casein-free, Egg-free Banana Chocolate Chip Bread

Ingredients

2 cups all-purpose gluten-free flour (I used King Arthur brand for this recipe)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 cup ghee, or clarified butter
2/3 cup Organic Turbinado Sugar
4 Tablespoons Arrowroot Starch/Flour
1/4 cup of water
1 teaspoon vanilla extract

One cup mashed very ripe bananas
1 (6 ounce) container of non-dairy vanilla yogurt

3/4 cups gluten-free, dairy free chocolate chips (for example, Enjoy Life Semi-Sweet Chocolate Mini Chips)

Directions

Heat the oven to 350º. Prepare a loaf pan with the oil spray of your choice and set the pan aside.

Peel the bananas and place them in a bowl. Mash them with a fork or a potato masher and measure out 1 cup. Add the non-dairy yogurt and stir to blend. Set the bowl aside.

Combine the flour, baking powder, baking soda, and salt into a medium bowl.

In a large bowl, use an electric mixer to combine the ghee and sugar, scraping down the sides of the bowl as necessary. Add the arrowroot, water and the vanilla extract and combine well.

Using a rubber spatula, blend a third of the dry mixture into the ghee-sugar mixture. Add the rest of the ingredients in this order, stirring well after each addition: half of the banana mixture, half of the remaining dry mixture, the rest of the banana mixture, the rest of the dry mixture. Next, fold in the chocolate chips.

Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a tester toothpick inserted deep into the center of the bread comes out clean, about 50-60 minutes.

Transfer the bread to a cooling rack and cool it in the pan for about 20 minutes. Remove the bread from the pan and place it on the rack. Allow the bread to cool thoroughly before slicing (if you can wait that long!).

Notes:

–  I have added more than a cup of mashed bananas to this recipe and it is still divine.

–  Because we try to avoid eggs. I used the arrowroot starch in place of eggs. If you can’t find arrowroot starch, then use eggs! You will use 2 eggs and omit the arrowroot starch and 1/4 cup of water.

–  You can buy arrowroot starch at any health food store but also check your local grocer. I have seen it there before as well.

–  Because ovens can vary, see how the bread comes out at 350º. If it doesn’t bake right, next time, try baking it at 325º for 70-75 minutes. I’ve done it both ways and have had it be successful both times in my oven.

 

Ok, off you go! Go make the bread…then come back and tell me how it was. I’m dying to hear from you!

 

Posts may contain affiliate links. If you purchase a product through one of the links, your cost will be the same but SharingMom may receive a small commission. This helps to cover the maintenance of this site and keeps your subscription free. Thank you for your support!