While neither Jim nor I have problems with gluten, I did suffer from a wheat allergy for a while and spent a good deal of time experimenting with gluten free baking. When we moved up to Washington, we found we had a few friends who suffered from gluten allergies, and since I find great joy in spreading love through baked goods, I thought it was the perfect opportunity to try out Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
It’s an awesome product, and it is literally a 1-to-1 replacement for regular wheat flour, so it’s the simplest way to make baked goods gluten free that I have found. And it has a surprisingly pleasant texture. So many of the recipes I used to make were dense and cardboard-like. This flour gives cookies and breads a nice, soft, chewy texture that is quite close to it’s wheat-based counterpart.
Scroll past the video for the full recipe. And if you give it a try, let us know what you think!
Yummazing Gluten Free Chocolate Chip Zucchini Bread
A super yummy gluten free zucchini bread with just enough chocolatey goodness to satisfy a sweet tooth....that doesn't taste like cardboard!
- 2 cups flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg freshly grated if possible
- 2/3 cup olive oil
- 1/2 cup honey
- 2 large eggs
- 1/2 tbsp vanilla
- 1 1/2 cups zucchini grated
- 1 cup chocolate chips
Preheat oven to 350 degrees.
Sift or whisk together flour, baking soda, baking powder and salt in a bowl.
Add cinnamon and nutmeg. Whisk.
In a separate bowl, combine eggs, vanilla, olive oil and honey.
Add dry ingredients and zucchini to wet ingredients. Mix until just combined.
Add chocolate chips.
Grease a loaf pan (or small baking dish if that's what you've got).
Spread batter in the pan.
Bake for 50-55 mins.
Allow to cool most of the way before cutting and enjoying!