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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!!

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

Cinnamon streusel

1/2 c brown sugar

1 T cinnamon

Bake 350 for 1 hour 15 minutes.  Check with toothpick.

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.)

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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