revolve around sliced white bread or sweet buns, milk slices,
eggy toast, bread bhaji, pav maska (bun & butter), toast and
jam, and sandwiches of all kinds in my school lunch box!
Oh la, I could go on and on and on......
In the beginning, giving up Gluten meant I had to give up all
breads too - and that might be a good thing to do, from a
health and wellness point of view - but oh it made me so sad!
I don't need to eat Bread too often, but once in a while, nothing
beats a slice of warm buttered bread melting in your mouth,
soothing, comforting and spreading joy inside and out.....
Gluten free breads are not easy even when you follow a twice
made recipe. Somehow they are usually hit or miss, beyond your
control. Creating and cooking gluten free foods has truly
taught me to trust my instincts and cook from my heart......
I still give in and eat Gluten time to time, if I stop after once or
or twice, I can usually get away with it - but we crave most what
suits our bodies the least - and eating gluten, specially bread,
becomes dangerous ground for me!!
I make gluten free Irish Soda breads and scones, gluten free
crackers, rotis, tortillas and biscuits, cakes and cookies too.
This cake like bread made with zucchini and walnuts with a
banana mashed in for subtle sweetness and flavor is one of my
all time favorites.
I hope this will be a hit and not a miss for you, do try and enjoy!
2 cups chopped zucchini
3 eggs
1/2 cup olive oil
1 mashed banana
1 cup sorghum flour (jowar ka atta)
1/2 cup amaranth flour (rajgiri ka atta)
1/2 cup buckwheat flour
1/2 tsp xantham gum (or 2 tsp arrowroot)
1 tsp baking powder
1 tsp sea salt
a big handful of chopped walnuts
Preheat oven to 180 C and line a loaf tin with baking paper.
Add the wet ingredients in a food processor and process
till smooth and batter like.
Combine all the dry ingredients except the walnuts and
add to the batter. Process till smooth and fluffy.
Fold in the chopped walnuts.
Pour the batter in the loaf tin and bake for 35 minutes or
till a knife comes out dry and clean.
Let it cool and slice.
I cut into slices and freeze for later too.Then warm or toast
a slice to accompany my salad, soups or sometimes just spread
coconut butter and raw honey for a treat :-)
Keep it Simple. Be Creative.
Taste and Play. Find your Own Way.
7 comments:
Awesome bread, looks soo prefect..
wow, i would have never guessed that bread was gluten-free!
Priya, thanks a lot, I've just added your blog to my blog list, loving the healthy and creative food you are putting out, specially with those Indian flavors :-)
Kelli, I've made this one a couple of times before and this is the first time it has come out looking like this - I was surprised too and I think it is because I mixed it in a food processor - maybe that added some air or something but the batter was already very light and fluffy....of course, I am thrilled and going to make it again, the same way, fingers crossed for the same result :-)
Wow! a wholegrain gluten free bread!! I have everything except zucchini!! Thanks so much for sharing the recipe. I'm so going to give this one a try.
Thanks Kay, hope you enjoy it :-)
Do you think I could sub the amaranth? I don't particularly like the flavor, hence; the flour I still have is probably rancid.
Hi Joelle, Ithink you can easily sub the amaranth flour, use wholewheat if you can eat gluten, if not, then simply use more of sorghum or sub with brown rice flour.....hope you enjoy the bread :-)
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