AuthorStacy SaundersCategoryBreads, SnacksDifficultyBeginnerthis GF rice flour bread is dense, moist, and strangely addicting
Yield: 2 loaves
Preheat the oven to 350° F.
Grease 2 bread loaf pans with olive oil or line with parchment paper and grease with oil, set aside.
Wash zucchini, carrot, and apple.
Peel the carrot and apple.
Chop zucchini, carrot, and apple into large pieces.
Using a food processor chop zucchini, carrot, and apple into fine pieces (smaller than your pinky fingernail). It should make about 2 cups.
You need at least 1 3/4 cups of mixture, but no more than 2 cups.
Option 2: Finely grate the zuc, carrot, and apple by hand.
In a large mixing bowl combine flours, sugar, baking powder, cinnamon, xanthan gum, and salt. Mix thoroughly.
In a small mixing bowl whisk nut milk, water, oil, flaxseed, and vanilla.
Mix wet ingredients into the dry ingredients, until they are combined and there are no dry patches left. The batter will be very thick. It takes a bit of stirring.
Fold in the finely chopped zuc, carrot, and apple mix. Stir until it is evenly mixed in. The batter will be very thick.
Scoop half the batter into one bread loaf pan, and half in the other. Smooth the top of the batter down before baking.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before removing from pan onto a cooling rack. Cool completely before slicing.
Tastes the best when toasted.
Freezer tips:
Slice entire loaf. Cut parchment paper into strips the size of a slice of bread. In a container or gallon size bag layer the slices of bread with parchment paper between each slice (see gallery photos).
When you want a slice of bread, take it out of the freezer and toast on low for 2-3 cycles.
If you're looking for a light and fluffy bread, then keep looking ;). If you're looking for a delicious dense, moist, addicting bread that's full of veggies & fruit then you are in the right place!
I'm always on the hunt for gluten free bread/muffin recipes that are made only with rice flour. I don't know about you, but if I eat too much of GF baked goods, I end up with some stomach pain & gas. I think it's all the extra starch in the GF blends. I've noticed that if something is only made with rice flour it doesn't affect me the same way. I still can't binge eat it, but I can have more than one serving.
When I found this zucchini bread recipe I was really excited to try it and tweak it to low histamine! I was disappointed with how it turned out because I added a bit too much rice flour and it was kind of dry. After the first slice I was sure I would never make it again.
However, I didn't want to waste ingredients, so I froze all the slices like I always do and figured I would eat a slice every once in a while. Well the second slice I had was better than the first and before I knew it, I was pulling out a slice for my husband and I every single day!
When it ran out I knew I had to make it again, and with less rice flour and the addition of carrots & apples, this has become my favorite bread. The happy idea of adding carrot/apple came when I was making carrot apple muffins but had too much carrot & apple mix left over, so I added it to this bread. I like it even more than the muffins now!
This gluten free bread is slightly sweet, nutritious, and so satisfying. Plus it's great for those who can't tolerate eggs!
Recipe adapted from Michelle at https://healthiersteps.com/recipe/gluten-free-zucchini-bread/
Ingredients
Directions
Preheat the oven to 350° F.
Grease 2 bread loaf pans with olive oil or line with parchment paper and grease with oil, set aside.
Wash zucchini, carrot, and apple.
Peel the carrot and apple.
Chop zucchini, carrot, and apple into large pieces.
Using a food processor chop zucchini, carrot, and apple into fine pieces (smaller than your pinky fingernail). It should make about 2 cups.
You need at least 1 3/4 cups of mixture, but no more than 2 cups.
Option 2: Finely grate the zuc, carrot, and apple by hand.
In a large mixing bowl combine flours, sugar, baking powder, cinnamon, xanthan gum, and salt. Mix thoroughly.
In a small mixing bowl whisk nut milk, water, oil, flaxseed, and vanilla.
Mix wet ingredients into the dry ingredients, until they are combined and there are no dry patches left. The batter will be very thick. It takes a bit of stirring.
Fold in the finely chopped zuc, carrot, and apple mix. Stir until it is evenly mixed in. The batter will be very thick.
Scoop half the batter into one bread loaf pan, and half in the other. Smooth the top of the batter down before baking.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before removing from pan onto a cooling rack. Cool completely before slicing.
Tastes the best when toasted.
Freezer tips:
Slice entire loaf. Cut parchment paper into strips the size of a slice of bread. In a container or gallon size bag layer the slices of bread with parchment paper between each slice (see gallery photos).
When you want a slice of bread, take it out of the freezer and toast on low for 2-3 cycles.
Hello! Can you substitute olive oil to coconut oil for this recipe? Thanks!
Hey!
Yes you can substitute coconut oil for the same amount as olive oil.
Can you use egg yolk instead of flax seed for someone who can’t have flax but can have egg yolk?
I haven’t tried it before, but it should work, since the flax is a substitute for egg. It might not bind as well, but definitely worth a try! You would need to use 2-3 egg yolks, since there is 1/4c of flaxseed. Typically 1 Tbsp of flaxseed + 2.5 Tb water counts as 1 egg.