Gluten Free Quick Breads or Muffins

[mkaylady]

I have a gluten intolerance and would appreciate any gluten free recipes for quick breads like zucchini bread, cranberry bread, etc. I recently made a Gluten Free Banana Bread that tasted just like a regular banana bread but don't know if I can adapt that recipe to other ones.

 

[taxlady]

I have a gluten intolerance and would appreciate any gluten free recipes for quick breads like zucchini bread, cranberry bread, etc. I recently made a Gluten Free Banana Bread that tasted just like a regular banana bread but don't know if I can adapt that recipe to other ones.

What did you use instead of wheat flour?

 

[mkaylady]

What did you use instead of wheat flour?

I used King Arthur Gluten Free Flour (it is actually a blend of various different gluten free flours but they just call it flour). It was an excellent flour but I haven't tried other brands to compare it to yet. I have a feeling it is superior to the other blends out there. When you use gluten free flour blend you have to add xanthan gum as well.

 

[salubriousbunny]

Gluten-Free, Soy-Free Recipe Referrals & Resources

Hey there Mkaylady!

I discovered my gluten & soy intolerance about 5 yrs ago, and since I'm too broke to buy the expensive mixes and premade products, I've learned to make nearly everything now - although sadly, I haven't done plain ole' bread yet.

I think I went through some experimentation until I discovered Betty Hagman. Sadly, she passed away in 2007, but I highly recommend using her flour mix recipes. This blog post honors her, and also links to many other gluten-free blogs at once: Gluten Free Bloggers Unite to Honor Bette Hagman: A Tribute to Bette, the Gluten Free Gourmet | Book of Yum.

I refer to her book, The Gluten-Free Gourmet every other day for a recipe, and when I want something else, some of my favorite blogs are at Gluten-Free Gobsmacked and Gluten-Free Goddess.

Pretty much, you can use Betty's GF mix plus a protein, with the correct amt of Xanthum Gum to convert ANY recipe, OR you can sub her Four-Bean Flour mix plus Xanthum Gum cup-for-cup with anything calling for wheat flour.

You'll find you can see some of the essentials for free on Google Books here.

Sorry - I'd like to post more, but I'm falling asleep. I will try to give you more specifics later.

Goodnight!

 

[mkaylady]

Hey there Mkaylady!

I discovered my gluten & soy intolerance about 5 yrs ago, and since I'm too broke to buy the expensive mixes and premade products, I've learned to make nearly everything now - although sadly, I haven't done plain ole' bread yet.

I think I went through some experimentation until I discovered Betty Hagman. Sadly, she passed away in 2007, but I highly recommend using her flour mix recipes. This blog post honors her, and also links to many other gluten-free blogs at once: Gluten Free Bloggers Unite to Honor Bette Hagman: A Tribute to Bette, the Gluten Free Gourmet | Book of Yum.

I refer to her book, The Gluten-Free Gourmet every other day for a recipe, and when I want something else, some of my favorite blogs are at Gluten-Free Gobsmacked and Gluten-Free Goddess.

Pretty much, you can use Betty's GF mix plus a protein, with the correct amt of Xanthum Gum to convert ANY recipe, OR you can sub her Four-Bean Flour mix plus Xanthum Gum cup-for-cup with anything calling for wheat flour.

You'll find you can see some of the essentials for free on Google Books here.

Sorry - I'd like to post more, but I'm falling asleep. I will try to give you more specifics later.

Goodnight!

Thanks so much for the info. Any info you have would be appreciated. I also have been gluten free for over 5 years but, up until now, I have been buying everything already made. Now I am starting to experiment with baking gluten free. (I was an excellent baker before the gluten intolerance but gave it up for that reason.)

I do have a couple of Bette Hagman's cookbooks but have not tried any of her recipes. However, if I can convert regular baking recipes into gluten free then I am not limited to just gluten free cookbooks. I didn't quite understand what you meant by using the GF mix plus a protein, what would fall into the protein category?