***Note: The brands and products that I recommend in this post are entirely my own opinion. I have in no way been sponsored or influenced to write this post or recommend anything.
I can’t believe it is September already. The year has really flown by.
All the way back in January, I made a New Year’s resolution to make my health my number one priority. Yes, I wanted to lose weight, but there was more to it than that. I wanted to actually be healthy. I wanted to have more energy, clear skin, and to be able to sleep through the night.
I’m proud to say that 9 months later my health has changed dramatically. I lost 30 pounds and have been able to sustain my goal weight for over 5 months so far (even with a Vegas Vacation ). But more importantly, I understand my body now. I know how to maintain a healthy diet without feeling deprived or constantly monitoring numbers (calories, pounds, servings…). I try to keep a positive outlook and to truly enjoy and appreciate my life.
This health journey is part of the reason that I haven’t posted as often as I would have liked. Sometimes, when you put yourself and your health first, things like blogs suffer.
I know all of you love my dessert recipes. They are my most popular posts and drive tons of traffic to this blog. Unfortunately things like Chocolate Chip Cookies and Cookie Butter Pie haven’t made too many appearances in my kitchen recently… Instead, I decided to explore the world of gluten free desserts.
I have always been intimidated by “Gluten Free”. To me it always seemed really complicated. Recipes usually call for several different types flour alternatives. Not only are these ingredients hard to find, but when you do, an ounce costs a fortune.
That’s why I love gluten free all-purpose blends. It is the ease and simplicity of your regular AP flour, only in a gluten free form. Usually these flours are a mixture of different kinds of rice, potato, and xanthium gum flours. Each one of these ingredients has a purpose that mimics an aspect of traditional wheat flour. There is a lot of science behind it all.
I was at Wal-Mart when I found this Betty Crocker gluten free rice flour blend. It was about $3 so I decided give it a try.
There was a recipe on the back of the box for Banana Bread, but since I had an abundance of zucchini from my garden I decided to change it up and make zucchini bread instead.
This was one of my firsts real attempts at making gluten free anything, and since I was going a little bit rogue from the original recipe I was pretty nervous.
I was amazed at how well it turned out. Not only did it have great flavor, but a great texture as well. Sometimes gluten free desserts have a funny taste or crumbly and dry consistency, but not this one. It was super moist with a nice crisp crust. You could not tell that it was gluten free. It looked, tasted, and smelled exactly how an AP Flour loaf would have. Even my husband, who has a pretty critical tongue for desserts, loved it.
And it really couldn’t have been easier. It was just like making a traditional loaf. Mix your wet ingredients together, add in the dry, pour in a pan, and bake.
If you are interested in gluten free options, either for health reason or just curiosities, this is a good recipe to start with. The flour blend is cheap, you probably have the other ingredients on hand, it’s super simple to make, and it tastes just like the original version.
Want to learn more about the science behind gluten free or want some great recipes for gluten free desserts? I highly recommend the Gluten-Free Classic Snacks Cookbook by Nicole Hunn. Plus her recipes for Girl Scout Cookies is simply genius.
- ⅔ cup sugar
- ⅓ cup butter, softened
- 2 eggs
- 1½ cups grated zucchini
- ¼ cup milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 2 cups Betty Crocker Gluten Free rice flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Heat oven to 350 degrees F.
- Grease a 9x5 loaf pan, set aside.
- In a large bowl, beat sugar and butter with an electric mixer on medium speed until light. Add in eggs and beat well. Stir in zucchini, milk, vinegar, and vanilla, blend well. Stir in flour, baking soda and salt until just moistened. Pour into pan.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan before removing from pan and allowing to cool completely on a cooling rack.