You won’t want to miss today’s #gfGoodLife video tip on gluten free baking. https://www.facebook.com/espirational/
Last week I found myself at a small town farmer’s market. One of the things that came home with me was a zucchini. Some of it went into zucchini and tomatoes and the rest found it’s way into the lovely loaf of gluten free zucchini bread pictured above. I used my mother’s zucchini bread recipe with my usual substitutions — agave nectar, flax seed meal and hot water, unsweetened applesauce, buckwheat flour and all purpose gluten free flour. I also added chopped walnuts and to be just a little naughty chocolate chips. You can convert your own recipes. It’s not that hard, but it can take a little time and experimentation to figure out your substitutions.
Think you can’t bake gluten free from scratch? You may actually be doing it without realizing. That gluten free mix you are using may be nothing more than a gluten free flour blend. If you are following the directions on the package and adding ingredients such as eggs, milk, oil and baking powder check the ingredients. If all you are buying is flour and a recipe you may want to consider buying a good gluten free flour blend (or making your own), saving a little money and trying a few new recipes. See, baking gluten free from scratch isn’t hard. You may be already doing it.