Gardeners and co-workers... it's Zucchini time!

I hate posts with long, drawn-out intros. This is the very best zucchini bread recipe I've ever found that comes out great with wheat-free flour.  I use King Arthur Gluten Free Baking Mix for the flour here. It is FABULOUS! I always give a mini-loaf to whoever gives me the zucchini, and they are shocked if I tell them it's gluten free.  Enjoy!!!
(I have no idea where I originally got this recipe, if it's yours please message me for credits)

Gluten Free Zucchini Bread (Makes 2 regular loaves)

3 eggs
1 cup granulated sugar
1 cup brown sugar, firmly packed
1 cup oil
3 cup grated zucchini, moisture squeezed out
2 1/2 cup gluten free flour of choice (I use King Arthur Gluten Free Baking Mix)
1 grated carrot
1 tablespoon cinnamon
1 teaspoon baking soda
2 teaspoon vanilla extract
1 1/2 teaspoon salt

1 teaspoon baking powder
3/4 teaspoon ginger
3/4 teaspoon nutmeg
Optional:  1 1/2 cup chopped walnuts

Preheat oven to 350 degrees Fahrenheit. 
Grease and flour* two loaf pans.

Beat eggs in large bowl. Add sugars, zucchini, and carrot, and mix well. Add remaining ingredients, mix thoroughly.

Fill prepared pans halfway full, bake 45-60 minutes.

This freezes well, but allow to cool completely before wrapping.  

*Gluten free flour

 

Coffee Cake Muffins

There are more and more "everyday" products that can now be found in gluten free versions.  They still usually cost more, but it's nice to have them.  One I love to use is Gluten Free Bisquick- for pancakes, pizza crust, and more.  You can't just substitute the GF version for regular Bisquick in recipes, however.  After some trial and error, I have found a nice coffee cake to be made with the GF Bisquick.  I like to put quick breads such as this in muffin form for easy serving size and storage.

GF Bisquick Coffee Cake Muffins

Preheat oven to 400 degrees.  Lightly spray 12 muffin tin with non-stick spray.  

Topping 
2/3 cup GF Bisquick
2/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) softened butter

In small bowl mix GF Bisquick, brown sugar and cinnamon.  Cut in softened butter until mix is crumbly.  Spoon a small amount into the bottom of each muffin tin.  Set mix and pan aside.  

 

Dough  
2 cups GF Bisquick
1 cup milk
1 egg 

1 tablespoon vegetable oil
2 tablespoons sugar
Mix dough ingredients in a medium bowl.  Scoop evenly (about 1/3 cup) into each muffin tin.

Top each with remaining topping mix.  Using a small stick or skewer, lightly criss-cross or swirl the topping and the dough.

Bake 20 - 25 minutes, until a muffin in the center is firm to the touch. 

 

My Favorite Yellow Cake

I love Stir-Crazy cake-- it's simple, tasty, and the first really good wheat free cake recipe I worked out. But after a while, I wanted more. I wanted a nice moist yellow cake. After much searching, trial and error I came across this recipe. It is from Allrecipes.com submitted by "Amy". I have also incorporated a couple of suggestions from other members who have reviewed and rated this recipe. The additions are noted by italics.


Gluten-Free Yellow Cake Servings: 24

"Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free."

Ingredients:
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

2. Mix the white rice flour and milk and set aside while combining other ingredients. Mix tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

4. Put some water in an oven-proof bowl (I use my Pyrex measuring cup) and place in oven with cake pans to help keep cake moist. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Everyone Deserves Their Own Birthday Cake

I've met many people with a variety of food allergies. This is often the first recipe I give someone when I learn they have a child with a food allergy. All of them love this cake and I've had nothing but glowing feedback. It is simple to make and is free of most common food allergens.
I got this recipe from a freebie "Cowboy Cooking" cookbook that was packaged with Marlboro cigarettes. I didn't smoke them, but I had a friend who worked at a liquor store who gave it to me from a carton opened for "single pack" sales.

Stir Crazy Cake2 ½ cups wheat-free flour blend
1 ½ cups sugar
1/2 cups cocoa
2 teaspoons baking soda
½ teaspoon salt
2/3 cup cooking oil
2 tablespoons vinegar
1 tablespoon vanilla
2 cups cold coffee (or cold water)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
¼ cup sugar
½ teaspoon cinnamon

Put flour, 1 ½ cup sugar, cocoa, soda and salt into ungreased 13x9x2-inch baking pan. Stir with a fork to mix; form 3 wells in mixture. Pour oil in one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed (do not beat). Combine remaining sugar and cinnamon; sprinkle over batter. Bake in 350 degree Fahrenheit oven for 35-40 minutes.