Savory Zucchini Bread, Gluten-Free · Thyme for Cooking

Sure, you learn that appropriately.

I made a gluten-free fast bread.

No, I’ve not modified my food plan. I’m nonetheless an omnivore.

There are some things I don’t eat: offal (besides liver which I really like) and bugs (not if I may help it) being two, however I’ve not given up gluten (or dairy or carbs or most the whole lot else).

This was half experiment and half courtesy.

It was for my Ebook Membership assembly. I used to be the host and selected the guide, ‘Classes in Chemistry (thus the experiment). Certainly one of our members baked a gluten-free cake when it was her flip to host so I reciprocated (courtesy).

First – the recipe… Then I’ll let you know what I did (however not in 27 pages of phrases).

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Savory Zucchini Bread, Gluten-Free

I used chestnut flour for this, which provides it a darkish coloration. Tree chestnuts, not water chestnuts (I didn’t know there was water chestnut flour…)

• Writer: Kate
• Prep Time: 25 minutes
• Prepare dinner Time: 45 minutes
• Whole Time: 1 hour 10 minutes
• Yield: 16 slices 1x
• Class: Baking

• 3 eggs
• 1/3 cup (3oz, 90ml) olive oil
• 1/3 cup Greek yogurt
• 2 tbs water
• 1 tbs sugar
• 8oz (240gr) chestnut flour
• 1/2 tsp agar-agar dissolved on 2 tbs water
• 2 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp smoked paprika
• 1 tsp salt
• 11oz (330gr) shredded zucchini / summer time squash, about 2 cups, use medium / small holes on grater
• 3oz (90gr) cheddar cheese, lower into small cubes, about 2/3 cup
• 2oz (60gr) inexperienced, stuffed olives, sliced, about 1/2 cup
• 2 tbs contemporary chives, chopped

• Shred zucchini, place in a colander and permit to empty till wanted.
• Preheat the oven to 350°F (175°C).
• Butter 1 giant loaf pan (9×5), then line the underside with wax or parchment paper.
• Mix flour, sugar, paprika, baking powder, baking soda, and salt. Put aside.
• In a big bowl whisk eggs, water, yogurt, and olive oil till effectively mixed.
• Whisk in dissolved agar
• Gently squeeze many of the moisture out of the zucchini.
• Add the zucchini to the eggs and stir to mix.
• Add the olives, cheese, chives and dry components to the zucchini combination and stir gently till simply beginning to mix.
• Spoon into loaf pan and bake 40 – 45 minutes till toothpick inserted in middle comes out clear.
• Take away from oven and let relaxation for a minimum of 10 minutes.
• Take away from pan and funky utterly earlier than slicing.

Notes

There are numerous substitutions for the agar-agar, the most well-liked one being xanthan gum, which I couldn’t discover. Each chestnut flour and agar can be found within the bio part of my grocery store, or you’ll be able to strive a bio store.

Diet

• Serving Dimension: 1 slice
• Energy: 145
• Sugar: 1.1 g
• Sodium: 370.8 mg
• Fats: 8.3 g
• Saturated Fats: 2.2 g
• Trans Fats: 0.1 g
• Carbohydrates: 14.4 g
• Fiber: 0.8 g
• Protein: 4.3 g
• Ldl cholesterol: 40.9 mg

Key phrases: zucchini, bread, cake, zucchini bread

That is my unique Savory Zucchini Bread

First – I knew nothing about gluten-free baking apart from it didn’t use wheat flour.

I requested my finest good friend, Google, for assist.

I quickly discovered, again and again, in each recipe / weblog put up I learn, that common flour has gluten so one has to make use of a gluten-free flour. (duh)

However gluten is what binds all of it collectively and provides it the elasticity to rise so one wants so as to add pretend gluten to the gluten-free flour. (additionally duh).

Additional analysis lastly led me to extra helpful data on how one can modify an present recipe to a gluten-free recipe and a web page that really gave a brief synopsis on the gluten substitutes (xanthan gum, agar-agar, guar gum, and so on.) and how one can use them.

That’s the place I discovered that agar needs to be dissolved in water. It was the substitute I discovered at my grocery store.

I additionally discovered that leavening brokers wanted to be elevated so I elevated the baking powder and added baking soda.

One other website mentioned to be cautions about dry baked items, so I added some yogurt.

The rationale I purchased chestnut flour is as a result of that was the one gluten-free flour my grocery store had and I didn’t really feel like going to the bio retailer. Apart from – I like chestnuts and thought it sounded good.

The outcomes:

The constructive: Everybody in my Ebook Membership liked it. They esp. liked the chestnut flour. It truly had higher top and a moister, softer crumb than my common zucchini bread. I appreciated it and was very proud of the way it turned out.

The unfavorable: The chestnut flour made it candy and I used to be making an attempt for savory. The cheese and olives had been overwhelmed by the chestnut flour. Mon mari mentioned it ought to have extra chocolate chunks in it. He was shocked after I instructed him there have been NO chocolate chunks in it. Nobody else cared.

Conclusion: I actually appreciated the way it turned out. I’m going to make a zucchini bread once more utilizing the chestnut flour, however with nuts and chocolate chunks, as a extra conventional ‘candy bread’ – much like this one, solely totally different: Double Chocolate Chunk Zucchini Bread

I discovered lots of new stuff and I shall now relaxation on my laurels (aka: bay leaves).