Friday, June 12, 2015

Allergy-free (but NOT taste-free!) Zucchini bread

In a large bowl, beat together with whisk:
1 tablespoon active dry yeast or instant yeast

1/2 cup warm water (the hottest on your tap water)

1/3 cup warm milk (dairy or coconut, almond or otherwise)

Then add:
3-1/2 cups gluten free flour (Gluten Free Domata Recipe Ready Flour) or:
   ~ 2 cups white rice flour
   ~ 1 cup corn starch
   ~ 1/4 cup rice extract
   ~ 1/4 cup tapioca dextrin (tapioca dextrin is far different than tapioca starch)

1 teaspoon xanthan gum

1/3 cup granulated white sugar

3 tablespoons softened butter

1/2 teaspoon salt

4 tablespoons applesauce at room temperature

1 tablespoon olive oil

3 tablespoons grated orange peel or 1 tablespoon orange juice

1 teaspoon cinnamon

2 unpeeled, grated zucchini

(optional) 1/3 cup raisins [I don't put raisins in there]

Stir all ingredients together with your fingers, breaking up the butter with your fingers and thoroughly combining everything. Make sure that your dough is nice and soft but pliable. Knead on floured surface for 3-5 minutes, until it is manageable. Dough will be very moist. Place in large, greased bowl, and cover with towel. Set in warm place for 1 hour until dough is swelled almost double.
Remove dough from bowl and punch until pliable, applying flour to hands and dough when needed. (Cornstarch is best for this)
Grease two small bread pans or one large one, lining the bottom with foil or baking paper. Form your dough into 1-2 loaves, then place into the loaf pan(s). Cover with towel and set in warm area, allowing to rise for one hour. 
While dough rises in loaf pan(s), preheat oven to 385 degrees. After hour of rising, brush generous amount of egg wash or olive oil over top, then put in the oven. Make sure it is evenly placed in there so it bakes well. Bake at 385 degrees for first 15-20 minutes, then turn oven down to 375 for the rest of the time. Bread will be done when outer crust is golden and slightly crispy, and knife comes out clean. 
Place on cooling wrack, cool for a few minutes, then finish cooling after removing bread from pan. Serve warm or cold.



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