Zucchini "Bread" drizzled with Cream Cheese frosting. |
I was in such a hurry the day I made the Zucchini Bread that I neglected to add Xanthan Gum to the batter. It could have been that I was trying to entertain, feed, potty train, and educate a busy 2 year old while making bread. Ceci was in fact helping me mix flours, but I was struggling to make sure she didn't spill the containers of flour. I should also mention that her creativity continues to this moment, she is literally sitting on top of me over one arm while I try to type on the laptop, but the intermittent snuggles are worth it.
"Ta-da!" "I helping Mommy!" |
As you can see, Xanthan gum is a binder, and often used as a replacement for Gluten. It has no taste, but it's coagulation/solidifying properties are far more important than taste. To better understand you can visit the Wikipedia article on Xanthan Gum, where it is explained far more scientifically, and clearly than I could ever try to. I have also learned that some people cannot tolerate xanthan gum due to it's source of origin, and xanthan gum can be derived from wheat. Please check your sources, if you can digest xanthan gum, be sure to buy it from a reliable Gluten Free distributor. Such as Bob's Red Mill Xanthan Gum.
Here I've given you the proper recipe for the proper Zucchini bread, but if you are feeling a little crazy, by all means go ahead and leave out the Xanthan gum and see how you like it.
Zucchini Bread
3 Eggs, beaten
1 Cup Vegetable or Canola Oil
2 Cups Sugar
2 Cups Grated Zucchini
1/4 Cup Soy Flour
1/4 Cup Brown Rice Flour
3/4 Cup Sweet Rice Flour
3/4 Cup Tapioca Starch
1 tsp Xanthan Gum
1 tsp Salt
1 Tbs Cinnamon
1 tsp Baking Soda
1 tsp Baking Powder
2 Cups chopped Walnuts
Combine eggs, oil and sugar in bowl, and mix well. Add Zucchini and blend well. Mix dry ingredients in a separate bowl, and combine together. Add dry ingredients to wet mix and blend slowly, just until combined. Gently fold in walnuts. Pour into 2 greased loaf pans and Bake at 325 degrees F for 60 minutes. Remove from pans and cool completely.
Cream Cheese Frosting, is delicious on top of this to elevate it to a true dessert. I added a couple Tablespoons of Orange Juice to 1 cup of the frosting to thin it down some. It added a little hint of citrus kick and allowed the frosting to drizzle instead of having to spread it.
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