gluten free zucchini bread

Preheat the oven to 350.

Mix thoroughly:

1 c sugar (it came out pretty sweet, so under 1 c is okay)
1/2 c brown rice flour
1/2 c white rice flour
1/2 c tapioca starch
1 1/2 t baking powder
1/4 t salt
1/4 t xanthan gum
nutmeg and cinnamon

Stir in to the dry mix:

1/2 c grapeseed oil
1 egg
1 t vanilla extract

When all is mixed, add:

1 c grated zucchini

Pour into a greased loaf pan. Bake for 45-50 minutes. Let cool completely
before removing from pan. Will keep for more than 2 days, but we finished
eating it by then.

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