Recipes & Diet

Safe Eats ® Recipes (Allergy-Friendly, Search Free of Your Allergens)

Comments | Free Of

Wheat Free Zucchini Bread

Rate Wheat Free Zucchini Bread

Excellent Very Good Good Fair Poor

4 star  Avg. rating 4 from 2 votes.

Recipe Information

Category: Breads
Recipe Created By: CathyA


default

Ingredients

2 cups grated zucchini
3 Tbsp ground flax seed
6 Tbsp water
1/2 cup applesauce
1/4 cup canola oil
2 tsp vanilla extract
2 cups sorghum flour
1 cup tapioca flour
1 Tbsp cinnamon
2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1 cup sugar
1/4 cup rice milk (optional)
Spectrum Shortening (optional)

Directions

Preheat oven 375 °F.

Heat the water for 60 seconds in the microwave. Add ground flax seed to hot water.

In a large bowl, combine dry ingredients (sorghum flour through sugar). Add wet ingredients (zucchini through vanilla extract) to dry ingredients. Stir until blended.

If batter is too dry, add rice milk.

Pour the batter into a 8 1/2 by 4 1/2 nonstick loaf pan (or into a greased or oiled glass loaf pan.)

Bake for 50-60 minutes.

Notes


Substitutions


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

Return to top

Comments

Name*

Email*

Comment

Comments(3)

This is terrific! I just got a diagnosis of microscopic colitis and this is my first attempt at allergen-free baking. Thank you for this tasty treat. My kids really like it, too.

The bread was a bit bland. I think there was too much nutmeg/cinnamon in the recipe and was not sweet enough.

Kathy P - KFA Admin 5/30/2017 12:43:16 PM

Thanks for that feedback Helen. That does seem like a lot of nutmeg.

As for the sweetness, you can usually increase the sugar in a recipe by 1/4 cup or so without altering the chemistry too much.

Return to top