#gluten free zucchini bread

[morethansalad]

Zucchini Cakes with Dewberry Glaze (Vegan & Gluten-Free)

[sweetoothgirl]

The Best Vegan Gluten-Free Zucchini Bread

[littlebitrecipes]

Keto Apple Fritter Bread with Zucchini

Want to enjoy the flavor of warm apple fritters without all the carbs? This gluten-free mock apple bread uses zucchini to keep it low in carbs.

Recipe => https://lowcarbyum.com/zucchini-apple-fritter-bread-gluten-free/

[queenketouk]

KETO SAVOURY ZUCCHINI LOAF

Keto Savoury Zucchini Loaf. 0.5g carbs per fat slice. Coconut-Free and Gluten-Free. Keto Savoury Zucchini Loaf. 0.5g carbs per fat slice. Coconut-Free and Gluten-Free.  With its moist texture and slightly cheesy taste, this loaf is just as pleasant on its own as it is as a sandwich bread. It's quite filling, so a thick slice on its own or slathered with butter will be enough if you feel peckish.  Read the full article

[art-sciencedesigns]

Super Delicious & Gluten-Free Meal Guide, Recipe Post #931: Grilled Zucchini and Eggplant Breaded Bruschetta with Cherry Tomatoes

[spoofyscookbook]

A quick, easy Zucchini bread recipe!

Reminder to not drain the shredded zucchini! Walnuts are optional, and this makes two loaves of bread :)

[creaturebehavior]

i just realized i didn’t really eat today

no wonder i don’t feel good lol

[celebrationgeneration]

[novyrecipe]

Celebrate Independence Day with Delicious 4th of July Food

[morethansalad]

Chocolate Zucchini Bread (Vegan & Gluten-Free)

[livingbeyondallergies]

Gluten free zucchini bread

[littlebitrecipes]

Crock Pot Zucchini Bread

Want a deliciously moist low-carb gluten-free zucchini bread that doesn't require turning the oven on? Try this yummy slow cooker crock pot zucchini bread.

Recipe => https://lowcarbyum.com/crock-pot-zucchini-bread-gluten-free/

[wabisabikitchen]

Good, not too sweet, very crumbly. I would make this again for a filling breakfast treat! 

[livebloggingmydescentintomadness]

i was just reading a fic where someone said they needed to set aside their pasta dough "to rise", and that made my eye twitch badly enough that i would like to give you all a quick lesson about dough for all your writing needs.

without getting into fussy details, there are four basic types of dough/batter. yeasted doughs, quick breads, laminated/pastry doughs, and unleavened doughs.

the only one of those that ever needs to rise is yeasted dough.

yeasted doughs are, as the name suggests, leavened with yeast. yeast is a microorganism that, when activated in water, feeds on sugars to produce gas. that gas, when trapped in dough, creates bubbles. most breads are yeasted, as are things like bagels, rolls, pizza crust, soft pretzels, english muffins, etc. yeasted doughs are also typically made by kneading, a process that develops the sticky gluten in wheat and makes the dough strong enough to hold onto itself and gives a pleasantly chewy result. (sourdough is also yeasted, but it's made by capturing wild yeast from the air rather than using prepackaged yeast.)

quick breads are leavened with baking soda and/or baking powder. these agents do not need rise time, as the chemical reaction happens when they are introduced to water/acid and heat. muffins, pancakes, cake, and sweet breads like banana, pumpkin, and zucchini are quick breads, and not only are they not kneaded, they shouldn't be overworked. overworking activates the gluten in the wheat, which isn't desired in these soft, tender breads. cookies and brownies would go under this umbrella as well.

laminated/pastry dough is leavened by thin layers of cold butter reaching a quick boiling point and releasing a steam that separates the layers of dough. this effect can be most clearly seen in something like a croissant, though croissants are also yeasted. pie crusts, most biscuits (the american kind), scones, and many other types of pastries are made this way. any time a recipes instructs you to "cut" butter into flour, this is what you're doing. phyllo, the type of dough used to make baklava, uses a similar process where oil or melted butter is brushed between paper-thin sheets of dough.

unleavened dough is exactly that, unleavened. there is nothing in this dough that makes it rise. pasta, many crackers, some flatbreads like tortillas - they don't rise at all. you do, on the other hand, typically have to let it rest for at least fifteen minutes, as the mixing of the dough creates elastic gluten strands that will resist attempts to roll it out.

special mention: whipped egg whites. when eggs are whipped into stiff peaks, they become filled with air, and some recipes use whipped egg whites folded carefully into batter as a leavener. angel food cake, for example, is leavened with nothing but egg whites. many cake recipes use this technique, as it creates a very light and delicate result.

SO. please take this knowledge and incorporate it in your writing as you will. thank you. <3

ps: things that are gluten free never require kneading, as there is no gluten to develop. gluten free baking is an alchemy which i do not pretend to understand.

[mariacallous]

As those of us familiar with Sephardic cuisine know, there are often different names and spellings for similar dishes. When it comes to baked casseroles of vegetables, egg and usually cheese, it could be called akuajado or quajado, sfongato or asfongato, fritada or frittata. Most often, “almodrote”is used by Turkish Jews when the dish is made with zucchini. “Kalabaza”(or calabaza) refers to squash, and is often used to describe different varieties of the vegetable.

Whatever it’s called, some form of this baked dish is nearly always served during Passover in Sephardic homes, and is usually included in the seder meal. It’s especially convenient because it can be made a day or two ahead (more if you want to freeze it) and doesn’t need to take up precious oven space, as it’s often served at room temperature or just barely warmed through. Almodroteand friends are also good for breakfast when you get tired of eating matzah and leftover haroset, or for lunch, dinner or cut into small squares for an appetizer.

This basic recipe can be adapted in many ways. While it calls for feta and parmesan, cheddar or kashkaval (a semi-hard cheese most often made from sheep’s milk that’s popular throughout the Balkans and Mediterranean), the cheese can be left out altogether to make it pareve, or you can use vegan cheese. Regular or gluten-free matzah meal can be used, or bread crumbs when it’s not Passover. You can also make it with other vegetables, including eggplant(berendjena), spinach (espinaka) or leeks (prasa), or add more of the herbs. 

Traditionally in the no-waste Sephardic kitchen, the squash would be peeled and the peels made into a different dish. This dish, called kashkarikas, involves cooking the peels in a lemon and olive oil sauce, or with tomatoes and garlic. However, for extra nutrition and flavor, I don’t peel my squash.