Total baking time: 55 minutes
Preheat the oven to 400°
In a medium size mixing bowl:
1 Medium zucchini, cleaned and grated
1 cup water-room temperature
¼ extra virgin olive oil
Dry Ingredients in a sperate bowl:
1 cup arrowroot
1 cup brown rice flour
½ cup buckwheat flour
½ cup sweet sorghum 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
Add dry ingredients to the wet. Mix well wither by hand or hand mixer.
Add ½ cup of grated parmesan cheese.
Let dough sit, covered for 30 minutes.
Coat the loaf pan with olive oil. Add bread dough.
Place in preheated oven for 5 minutes. Lower the temperature to 350 and cook for another 30 minutes.
I love a crunchy top of a loaf of bread but you have to make sure it doesn’t burn. To ensure that doesn’t happen, I covered the top of the bread, LIGHTLY- like a little tent, with a large piece of tin foil. I let it bake for another 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!