I had some huge summer squash from a friend and decided to try "zucchini bread" with it. I slightly adapted a recipe I found at allrecipes. It was wonderful!
2 cups diced zucchini or summer squash
1 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups white rice flour
1 cup cornstarch
1/4 cup tapioca starch
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum or guar gum
1 teaspoon salt
Preheat oven to 325 degrees. Grease two loaf pans.
Combine squash, eggs, oil, and vanilla in blender and blend until it is milkshake consistency.
In a bowl whisk together remaining ingredients.
Add squash mixture to dry ingredients and stir until well blended.
Pour into loaf pans and bake for one hour. Allow to cool for 5-10 minutes before removing from pan to cooling rack.
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), GF
pasta, all-purpose gluten free flour (Bob's Red Mill is my favorite),
etc. Please check your individual ingredients to be sure they are GF or
DF, if that is what you need.