Archive for August, 2011

Gluten Free Zucchini Bread

Aug. 21st 2011

I’m heading to Salt Lake City on Tuesday to attend the Usana Health Sciences convention.  Usana is the company I’ve partnered with for nutritional supplements.  With keynote speakers such as Dr. Christiane Northrup, Rudy Ruettiger, Chris Gardner and Shawn Achor for inspiration and learning about the latest developments in nutritional science from leading doctors and research scientists, it will be a busy week.  I always find it helpful to have a bit of a game plan before arriving to ensure that I am able to get the most out of the week.   With Steve joining me this year, one of my many lists is restaurants with gluten free menus.

A few years ago, Steve adopted a gluten free diet.  Not by choice.  Not because it is trendy.  Not because he thought it was a great way to lose weight.  Nope.  Steve has an intolerance to gluten – the protein found in wheat, barley, rye, and spelt.  Gluten is also found in many products that you might not suspect such as soy sauce, thickeners, luncheon meats and malt vinegars – just to name a few.

Gluten sensitivities from mild intolerance to celiac disease have risen to prominence in recent years.  It is estimated that up to one third of the population may have some form of sensitivity to gluten.  Symptoms often mimic other conditions and include:  bloating, gas, diarrhea, fatigue, joint pain, headaches and skin rashes.  A simple way to determine if you have a sensitivity to gluten is to do an elimination diet.  Remove all gluten from your diet for 3-4 weeks.  Have your symptoms improved?  Do you feel better?  Re-introduce gluten containing foods over several days.  Did your symptoms return?  If you noticed a difference, it is a good idea to get tested to rule out celiac disease which is an autoimmune disease.

Take a peek in my cupboards and you’ll find a variety of gluten free products.  What you wouldn’t have found was a variety of gluten free flours for baking.  That is until this week.  Faced with a seemingly endless supply of zucchini from my CSA farm share, my thoughts turned to zucchini bread.   This gluten free recipe from Karina Allrich is absolutely delicious!!

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.  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.   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


Posted by Deborah Buell | in Blog, Healthy Eating, Recipes | Comments Off

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