Baking without gluten can get a little bit tricky since gluten is the component that holds everything together. So it is very important to use the correct gluten-free flour. But glutenfree flour can also be an excellent building material for your bread. Combination of flours work best! And that’s what I use in this bread recipe.

Fortunately, it’s getting easier and easier to find a variety of alternative flours. You can find them in the natural foods section of any large supermarket or online. Gluten gives breads their soft spongy texture. To replace gluten, you’ll need to use other thickeners like xanthan gum or guar gum in your baking. Look for gluten free flours that have it in them.

I also like to add Almond flour to my all purpose GF flour. It is basically ground nuts, full of fat and moisture, entirely without gluten and not nearly as powdery, fine and dry as wheat flour. Almond flour is frequently used in manufacture of delicious sweet pastries and it is perfectly good for bread too.

Almond flour gives the bread a delicate nutty aroma and some extra protein to bind everything together.

Trust me it just works! And it is definitely a great compliment to the walnuts that I am adding to my bread.

This gluten-free zucchini bread is phenomenally delicious and extraordinary moist. And most importantly is a piece of cake (or actually bread) to make. Zucchini plays a quintessential role in keeping the bread extra moist. Those green, nutrient rich veggies are mostly composed of water. The water is released in the baking process helping deliver this wonderful culinary delight. I do like to discard of the seedy center part to avoid unnecessary extra moisture and gritty texture.

It is so easy to make as well. Just a few simple steps and basic ingredients and you have a wholesome loaf (or two) of zucchini bread on your plate. We will start by grating zucchini. No need to peel it! First of all the skin is pretty thin and soft and will be completely integrated into the bread by the end of the baking precess. Second, most of the zucchini’s beneficial nutrients and vitamins are in the skin, so we definitely want to get those. It is important to blend the components carefully before baking, especially if you have a large amount of dough.
This super tender melt-in your-th goodness is so tasty you just can’t get enough if it. Zucchini and almond breads are favorite of mine and my family. Everyone loves it, kids and adults, and it is nutritious and filling. What an amazing breakfast idea, perfect compliment to your morning cup of coffee. It is quick and easy to cut baked loaves to slices, lightly sprinkle with sugar powder and pieces of berries. Enjoy eating flavorful dairyfree dessert!