Stay tuned later in the week for the announcement of the Jovial Foods Giveaway contest!
Gluten free baking is a true art. The science of baking by itself needs to be understood before gluten free baking can be mastered. And while I’m no master, I’ve tested and tasted so many batches of this recipe my pupils turned into mini spinning zucchini bread bite wheels until I got it right. You should have seen me toasting undercooked (practically raw) pieces of zucchini bread on the cast iron skillet hoping I could cook it further. (I couldn’t).
Curry Ginger Zucchini Bread! Carrot cake’s feisty cousin. With summer squash proliferating the market, zucchini bread is apparently what America wants to make with it. Today’s recipe yields a deliciously textured and swoon-heavenly version without gluten.
For my dry ingredients I have a mix of gluten free flours to create the best texture and taste combination. Read the “Recipes” section for more info on this. The mixing of flours to make gluten free flour blends will give you the best end result when baking gluten free. As I said above, it’s an art to master. But I’m not sure I want to master it, and I’ll tell you why.
When blood tests came back positive for gluten anti-bodies, I searched for a bakery where I could find gluten-free substitutes. I found the most decadent, delicious, ridiculously sinful red velvet cupcakes that money can buy. I ate them by the bucketful because they were GLUTEN FREE, the magic words for “Totally okay since I can’t have gluten anymore.” The amount of sugar they contained was exactly the same as their gluten-full counterparts, and neither were any good for me. Or you.
Gluten free DOES NOT automatically mean HEALTHY. A refined, processed flour, whether it’s wheat or brown rice, is no more (or less) healthy for you than all-purpose. Unless the grain has been handled properly before being processed into flour, it’s usually not great for your health. In our country, we tend not to have the time or energy to take the steps to reduce the anti-nutrient content of grains, especially whole ones (which we mistakenly believe to be healthier for us). I digress.
On REALLY REAL tip, the true enemy of health is sugar. Gluten free genius bakers have figured out how to get around the need for wheat in products that still require the weight of your mother in sugar (with the addition of some strange sounding gums too, ya’ ask me). In all the videos you’ve seen me publish, about 35 or so, this is the second time I’m using sugar (and it’s coconut sugar to boot! A low glycemic alternative to white processed sugar).
Be mindful of this as you proceed in the gluten free life.
YouTube wants zucchini bread in August, who am I to deny them? I appreciated the challenge. But I challenge YOU to think about your gluten free life and how “real” you are keeping it. Real food, my people. Eat real food. Zucchini is great in so many contexts. Let’s use up all that squash without baking it into grain-starchy-bread-sugar-carbs. Who’s with me?