Total baking time: 55 minutes
Preheat the oven to 400°
1 Medium zucchini, cleaned and grated
1 cup water-room temperature
¼ extra virgin olive oil
1 cup arrowroot
1 cup brown rice flour
½ cup buckwheat flour
½ cup sweet sorghum flour
(If you want to use all-purpose (1:1) flour instead you will OMIT the xanthan gum and use 3 cups of flour)
1 tsp of garlic powder
1 tsp dried parsley
1 tsp dried basil
½ tsp baking powder
1 tsp salt
1 TBS xanthan gum (*)
1 TBS fast acting yeast
½ cup of grated parmesan cheese.
*olive oil spray
1.Mix zucchini, eggs, water, and oil in a large bowl.
2.Mix the dry ingredients in a separate bowl.
3.Add dry ingredients to the wet. Mix well, either by hand or hand mixer.
4.Once combined then add parmesan cheese.
5.Let dough sit, covered for 30 minutes.
6.Coat the loaf pan with olive oil, then add dough.
7.Place in preheated oven for 5 minutes. Lower the temperature to 350° and cook for another 30 minutes.
8.At this point I like to place a foil tent over the bread to avoid burning but to ensure a golden brown crust. Bake for an additional 20 minutes.
Perfect airy and moist loaf of bread!
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!