Zucchini Nut bread, Ginger's flour blend

July 3, 2000

A few weeks ago, I saw in an old magazine an article about Gifts of Nature

(www.giftsofnature.net), a company run by 2 gluten-intolerant sisters. They are

said to have a terrific gluten-free flour blend, so I requested a catalog. In

my excitement, I began to fill out the order form, intending to buy a 3 lb bag

of their all-purpose flour blend, and nothing else. Imagine my shock when my

total, after S & H, came to over $15.00!!! I was nearly in tears. Then I sat at

the computer and appealed to the person who, it seemed to me, really understood

gluten-free flours: Ginger Houston-Ludlam. I emailed her with the ingredient

list on the Gifts of Nature blend, and she suggested the following blend, but

not before testing it herself. I did post several days ago about the awesome

success I had making zucchini-nut muffins for my son. I also tried blueberry

muffins (should have used a better recipe, but they looked gorgeous and had nice

texture) and pancakes since then. This is my all-purpose GFCF flour blend!!! I

will use this for everything. My son doesn't really like cake, so I haven't

tried that yet. All the flours listed in the blend are available from Miss

Roben's, but you will probably find them cheaper elsewhere. There are very

limited resources where I live, so I just have to do mail order.

This blend has appeared on the list already, so it may look familiar. I

apologize to those of you who hate redundant posts. I think the number of

different flours in the blend may have scared some of you away from trying it.

But I want you to know that I am an experienced baker, and I am proud of this

blend, and I simply can't thank Ginger enough for helping me. I have included

my recipe for the Zucchini Nut Bread from which I make my muffins. Even if you

don't like zucchini (I don't!), this is a terrific recipe; sweet and spicy and

much moister than you expect a GFCF product to be.

I apologize for the length of this post. I just think our kids have had to give

up so much already, and they deserve some scrumptious baked goods! Ginger has

asked that if you modify the recipe, and it turns out even better, be sure to

let us all know about it! Also, pass this blend recipe (and the zucchini bread

recipe) to whomever you wish. I'm sure Ginger won't sue for copyright

infringement. Good luck, and happy baking!!!

BY the way...even though the Gifts of Nature flour blend is expensive, I do

recommend a visit to their site. They have a good list of GF companies from

which you could order/request catalogs..

Colleen

Ginger's Flour blend:

1 1/2 cups brown rice flour

2/3 cup potato starch flour (not potato flour)

1/3 cup white rice flour

1/4 chick pea flour (Ginger subbed pinto bean flour)

1/3 cup sweet rice flour

1/4 cup tapioca flour

This makes about 3 cups of flour. Don't forget to add 1 tsp xanthan gum for

each cup flour used.

Zucchini Nut bread

1 cup grated zucchini (remove seeds, don't peel)

1 cup sugar

1 egg

1/2 cup oil

1 1/2 cups flour (use the blend plus 1 1/2 tsp. xanthan or whatever)

1 tsp. cinnamon

1/2 tsp salt

1/2 tsp.baking soda

1/2 tsp. nutmeg

1/4 tsp. baking powder

1/4 tsp. grated lemon peel (opt)

1/2 cup chopped walnuts (opt)

It goes without saying that you can eliminate the spices, lemon peel, or

walnuts. You could also sub walnuts with another nut or sunflower seeds. I

like nuts in them, adds a little mouth interest.

Preheat oven to 325. Beat together sugar, zucchini, and egg. Add oil, mix

well. Stir together dry ingredients, except nuts. Stir dry ingredients into

zucchini mixture. Fold in nuts. ***Pour into a greased 9 " x5 " loaf pan, or

muffin tins, or mini-muffin tins. For loaf, bake for 60-65 minutes(that was the

time for regular wheat flour,this might take longer). For mini-muffins, 20

minutes was perfect. Do the " toothpick test " to check for doneness.

YUMMY! These are terrific warm. If making a loaf, it's usually better to let

it cool, then wrap it and cut it the next day. I don't know why, but I remember

that being true.

I can't take credit for the recipe. It came from my 10th grade Beginning Baking

teacher! Enjoy!

July 4, 2000

Colleen,

In your recipe for zucchini bread, you have listed baking soda and baking

powder...are these items GFCF? Or do you use a special GFCF saod and powder? I

have heard these are problem ingredients, but I am new to this diet, so I don't

know. Please help, I'd love to give these a try if they are safe.

Debbie

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>A few weeks ago, I saw in an old magazine an article about Gifts of Nature