Gluten Free Recipes
At 58, I have developed a huge intolerance for gluten. I have always been an avid baker... so this hit hard. We have 2 grandchildren who are celiac, so I'm not totally surprised, but it's been a hard thing to get used to. Thanks to 2 very talented daughters who had to go gluten free several years ago, I am learning.
Cinnamon Zucchini Bread - My current favorite!!
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2 eggs
1/2 c brown sugar
1/2 c white sugar
1/2 c vegetable oil
1/4 c melted butter / marg.
1 t vanilla
1 3/4 c gluten free flour blend (cup for cup is great)
3/4 t salt
3/4 t baking soda
3/4 t baking powder
1/2 t cinnamon
2 c grated zucchini
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Cinnamon streusel
1/2 c brown sugar
1 T cinnamon
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Bake 350 for 1 hour 15 minutes. Check with toothpick.
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Mix wet ingredients together, add dry ingredients and mix until combined. Add grated zucchini mixing until combined. Line a loaf pan with parchment (don't worry about the ends, just run a strip of parchment across the middle and up the sides. Makes it really easy to get out of the pan.)
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Put half of the batter into the pan, add 1/2 of the cinnamon sugar mixture, top with the rest of the batter (you can swirl through the batter now with a knife or just leave as a defined layer). Finally top with the remaining cinnamon sugar mix.
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