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Category Archives: Breads

ZUCCHINI BREAD

Yayyy!  I found a way to make good use of all that zucchini in my garden.  I found an awesome recipe for banana bread at The Spunky Coconut, and played around with it to make zucchini bread.  I think it turned out great.  Here’s the recipe:

Mix together:
3-4 cups zucchini
1 banana
1 cup honey
6 tablespoons coconut oil (liquified)
8 eggs
2 tablespoons coconut milk (I added this because the zucchini would be drier than the banana, and therefore I thought we needed more liquid, however it turned out VERY moist, so this could be eliminated)
 
Pour into a large mixing bowl and add the following:
 
1/2 teaspoon stevioside powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 cup tapioca flour
1 cup sifted coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
You can also add a cup of raisins or a cup of nuts.  I did not, because I didn’t want the baby to have the chunks of nuts, and my husband does not like raisins.  But it could only make it yummier. 
 
 
Mix at medium speed for a minute or so, until there are no lumps.  Coconut flour lumps easily.  
 
Pour into 2 greased baking pans.  
 
Bake at 350 degrees for about 50-60 minutes.  My oven tends to run hot, and it took an hour, but check at 50 minutes.  Use a cake tester to check the center.  
 
Here’s the finished product.  You want to let them cool completely, and tilt the pans on their sides while cooling, to keep them from getting too wet inside from the heat.  Remove from the pans after completely cool.  
 
This bread is flatter than most bread, almost like a half piece.  You do not need any butter, it is SO moist. Maybe a little too moist, I think I will use less liquid next time, but it is still very yummy and most definitely edible, plus grain-free, dairy-free, gluten-free, and refined sugar-free.  The only starch is the little bit of tapioca flour.  
 
Oh, and one more tip.  When using coconut milk for baking, you rarely use more than a few tablespoons, so before you use it again, usually the rest of the can goes bad.  To get around that problem, here’s what I did:  I put a few tablespoons (enough for any of my recipes) in the little plastic baby food containers from Gerber, and put them in the freezer.  (Please excuse my messy freezer!)
 
 
Happy baking!
 

Adapted from a recipe by The Spunky Coconut.

 
 

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GLUTEN FREE BREAD

This is the best bread we have been able to make thus far.  It is pretty starchy, though (check out the amount of potato starch!!!), so we try not to eat too much of it.  We do not have a bread machine, but if you do, you can probably adapt it for your machine.   I also always bake a double batch and do 2 loaves at once, because it is a pain to do all the dishes twice, with all these ingredients.  I freeze loaf #2, and it freezes really well.

Whisk together dry ingredients in a large bowl:

2/3 cup sorghum flour

1/3 cup cornmeal

1/2 cup millet flour

1 cup potato starch

2 t. xanthan gum

1-1/4 t. salt

Mix together 1/2 cup of water with 3/4 cup milk, and heat to 110-115 degrees.  Add a pinch of sugar and 1 T yeast.   Allow it to proof (yeast will bubble and rise to the top).  This should not take long, maybe a minute or 2.  Add to the proofed yeast and liquid:

4 T olive oil

3 T honey or agave nectar

1/2 t. vinegar or lemon juice

1 egg

Mix well.  Combine wet and dry ingredients.  Beat by hand until it has the consistency of a smooth batter.  Place into a regular-sized loaf pan, and smooth the top with wet fingers.  Allow to rise, covered with a wet towel, in a warm place.  Bake approximately 45 minutes at 350 degrees.  A finished loaf should sound hollow when tapped.

Adapted from Gluten Free Goddess’ Multi-Grain Sandwich Bread recipe

 

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CORNBREAD

In a blender process until smooth:

1 cup milk or rice milk or soy milk or buttermilk or water

1 egg

¼ cup oil (I use olive oil)

¼ cup pure maple syrup (I have used regular syrup and it has worked fine)

In a separate bowl, mix these dry ingredients with a wire whisk:

1 cup cornmeal

1 cup GF flour mix (see my recipe)

2 t. baking powder

1 t. baking soda

¼ to ½ t. xantham gum

¼ to ½ t. salt

Combine the wet and dry ingredients and mix gently but well for about 1 minute, then pour into a 8 or 9 inch square baking pan that has been sprayed or oiled.  Bake at 400 for 25 minutes.

NOTE:  Sometimes I think it needs a little more liquid.

 
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Posted by on May 17, 2011 in Breads, Cornbread, Recipes

 

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