The holidays are upon us, and it has happened once again, I have caught the baking bug. Amidst dreaming up new jam flavors and planning that night’s dinner, I have caught myself experimenting more and more with gluten-free baking. Several years ago, when I first went gluten free, I tried a few pre-made all-purpose gluten free flour mixes, and honestly, none of them really blew my mind or even came close to their gluten-rich evil twin. I have been experimenting with different flours and ratios for some time now, and think I have my basic gluten free all-purpose flour mix down, at least one I am happy with. The basic flour recipe is this:
1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
2 tsp xantham gum
I always keep a tupperware container with this flour mix on hand, and have used it in everything from cookies and sweet breads to light frying and making a roux. For this recipe I used this gluten free flour mix, but you can use whichever one you prefer, as long as it contains some xantham gum for stability.
I have also been experimenting (look at me, getting all outside that comfort zone) with substituting gluten free flour into regular baking recipes, and as far as the that specific flour mix, it has gone over a lot better than I expected! For instance, yesterday I tweaked this amazing zucchini bread recipe a little, and it came out perfect!
For the non gluten-free, I would recommend checking out the original, and for those a little more health conscious, see below for some killer chocolate chip zucchini bread!
3 cups all purpose gluten-free flour mix
2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, room temperature
1/3 cup unrefined coconut oil (melted until just liquid, but not hot!!)
1/3 cup buttermilk (or regular milk with a splash of vinegar)
1 cup organic Turbinado sugar (or brown sugar, firmly packed)
2 teaspoons pure vanilla extract
2 1/2 cups finely grated zucchini (try not to use gigantic zucchini-they should be small to medium)
4 oz dark chocolate, chunked (I used 1/4 cup semi sweet chocolate chips)
Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan. In a bowl, sift together dry ingredients and set aside. In a large bowl, beat eggs until foamy; beat in yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
Fold flour mixture into the wet ingredients and stir until combined. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes. I am at high altitude here in Colorado, so I let mine bake for a little over an hour.
Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.