Scrumptious Gluten-Free Millet Zucchini Bread
Have you been on the hunt for a delicious gluten-free zucchini bread recipe? Look no further because I have just the thing for you! This Millet Zucchini Bread recipe is not only gluten-free but also dairy-free, making it perfect for those with dietary restrictions or looking for a healthier option. Not to mention, the addition of grated zucchini adds an extra dose of essential vitamins and nutrients.
But don’t let the words “gluten-free” and “dairy-free” scare you away from this recipe. This bread will prove to you that gluten-free baking can be just as delicious and satisfying as traditional baking. The combination of millet flour and sorghum flour gives it a sweet nutty flavor and fluffy texture, while the use of flaxseed meal adds a nice earthy flavor and boosts its nutritional value.
Whether serving as a breakfast treat or an afternoon snack, this Millet Zucchini Bread is guaranteed to become a family favorite. So preheat your ovens to 350F, grab your baking utensils, and get ready to make one delicious gluten-free bread.
Why You’ll Love This Recipe
If you’re looking for a gluten-free, dairy-free, and healthy zucchini bread recipe, then look no further than this millet zucchini bread recipe! Packed with nutritious ingredients like flaxseed meal, sorghum flour, and shredded zucchini, this bread is not only delicious but also provides plenty of dietary fiber and essential nutrients.
What sets this recipe apart is the perfect balance of nutty sorghum and sweet flaxmeal with a hint of cinnamon, ginger, and allspice. Millet flour adds a lightness to the bread while the zucchini keeps it moist and tender. This gluten-free zucchini bread recipe is an excellent way to incorporate some veggies into your diet without tasting like them!
The best part about this millet zucchini bread? It’s easy to make! With just a few simple steps and ingredients that are commonly stocked in your pantry, you can have fresh-baked gluten-free zucchini bread in just over an hour.
Plus, since it’s gluten-free, it’s safe to consume for those who have celiac disease or gluten intolerance. And even if you don’t have dietary restrictions, it’s an excellent way to introduce more variety into your diet while still enjoying tasty baked goods.
So whether you’re on the lookout for a healthy breakfast option or a delicious snack to satisfy your sweet cravings, this millet zucchini bread recipe is sure to please. Give it a try and experience the sweet nuttiness of millet flour in every bite!
Ingredient List
Here’s a list of all the ingredients you’ll need to make this gluten-free millet zucchini bread recipe. Don’t worry if some of them might be new to you – I’ll explain the purpose of each one so you can understand why they are included in this recipe.
Dry Ingredients:
- 3 cups millet flour
- 3/4 cup sorghum flour
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
- 3 tablespoons flax seed meal
- 2 ounces granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon guar gum (optional)
Wet Ingredients:
- 3 cups unpeeled grated zucchini (about 2 medium zucchinis)
- 4 eggs
- 1 cup water
- 3/4 cup canola oil
Note: If you’re vegan or dairy-free, you can use plant-based milk like almond milk or soy milk instead of water.
The Recipe How-To
Now it’s time to get cooking! This Gluten-Free Millet Zucchini Bread recipe is so easy to make that even a beginner baker can pull it off. Here is how to turn these simple ingredients into a mouth-wateringly delicious gluten-free bread.
Ingredients
- 3 cups unpeeled grated zucchini (14 ounces)
- 1 cup granulated sugar
- 2 ounces millet flour
- 3 ounces sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup tapioca starch
- 1/4 cup flaxseed meal
- 3 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon guar gum
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 3 large eggs, beaten
- 1/2 cup canola oil
- 3/4 cup water
Directions
Step One: Preheat the Oven and Grease the Pan
Preheat the oven at 350°F (180°C). Meanwhile, grease a loaf pan with non-stick spray, or use parchment paper.
Step Two: Mix the Dry and Wet Ingredients Separately
Start by combining all the dry ingredients, that is:
- Three types of flours (Millet, Sorghum, and Brown Rice Flour)
- Tapioca Starch
- Flaxseed Meal
- Ground Cinnamon
- Ground Ginger
- Baking Powder
- Baking Soda
- Guar Gum
- Allspice
and salt
Mix well together on a separate bowl. In another bowl, whisk the eggs until they become frothy. Then add in canola oil and water.
Step Three: Mix the Wet and Dry Ingredients
Slowly, start mixing the dry ingredients to the wet ingredients bowl, stirring after incorporating each portion of the dry ingredients. Stir until all is combined and there are no remaining flour lumps.
Step Four: Add Shredded Zucchini
Now fold in unpeeled grated zucchini until well-combined. Transfer into the greased loaf pan or pans and smoothen on top.
Step Five: Bake in Preheat Oven
Bake for 45-55 minutes, depending on your oven setting or until a toothpick comes out clean when inserted in the center of your bread. Once done, let it cool on a wire rack for ten minutes. Slice and serve.
Congratulations! You have successfully baked gluten-free millet zucchini bread that tastes as good as it’s healthy.
Substitutions and Variations
One of the best aspects of this gluten-free millet zucchini bread recipe is that it can be easily customized to suit individual tastes and preferences. Here are a few substitutions and variations you can experiment with:
– Sweeteners: Instead of granulated sugar, try using organic coconut sugar or maple syrup for a healthier alternative. You could also try adding mashed bananas or applesauce as a natural sweetener.
– Flours: You can use an array of gluten-free flours other than sorghum and millet flour. These can include brown rice flour or almond flour. Oatmeal flour is also an excellent option that adds a nutty flavor to your bread.
– Spices: The recipe calls for allspice, ginger, and cinnamon but don’t hesitate to add nutmeg or cloves for extra flavor.
– Add-ins: Chocolate chips, raisins, and nuts such as almonds, walnuts or pecans are great options for add-ins to provide more texture.
– Zucchini: You can substitute the zucchini with shredded carrots, cucumbers or pumpkin in case they are out of season.
Remember these variations might affect the texture, cooking time, and flavor profile of your baked goods. Don’t be afraid to get creative and find what works best for you. The choices are endless when it comes to gluten-free baking.
Serving and Pairing
Now that you have successfully prepared this gluten-free millet zucchini bread, it’s time to enjoy it. There are many ways to serve this delicious and healthy bread.
One option is to enjoy a slice of millet zucchini bread with a hot cup of tea or coffee in the morning. The sweet nutty flavor of the bread complements the bitter taste of coffee or tea, leaving a pleasant taste in your mouth.
You can also serve it as a snack, lightly toasted with a spread of your favorite nut butter or fruit preserve. The crunchy texture and the delightful sweetness of the bread go perfectly with any topping that you choose.
For a more filling breakfast, you can turn this gluten-free millet zucchini bread into French toast. Simply dip slices of the bread in an egg mixture and cook on a pan until golden brown. Add some fresh fruits on top and drizzle with maple syrup for an extra touch of sweetness.
This bread is also versatile enough to be paired with savory dishes such as soups, stews or salads. It can be served simply sliced and added onto any dish as an accompaniment, or it can be made into flavorful croutons for adding a crispy texture to your salad.
Whatever way you choose to serve this millet zucchini bread, it will surely impress your family and friends with its incredible taste and nutritional value.
Make-Ahead, Storing and Reheating
Once the millet zucchini bread is baked and cooled down, you can make it ahead of time and store it easily. To keep the bread fresh, wrap it in a plastic wrap, and store it in an airtight container. The bread will stay fresh for up to four days at room temperature.
Additionally, this recipe is freezer-friendly. It’s great to have a loaf on hand for busy mornings or unexpected guests. Wrap the cooled bread tightly in plastic wrap, then aluminum foil, and freeze for up to three months. When you’re ready to eat, remove the bread from the freezer and let it thaw at room temperature for a couple of hours before serving.
Reheating leftovers is an easy process. If you want to bring life back into your gluten-free millet zucchini bread, preheat your oven to 350°F. Slice the bread, place it on a baking sheet lined with parchment paper, and reheat for 5-8 minutes until warm.
Here are some tips to ensure you get the best results when reheating your gluten-free zucchini bread:
– Reheat only as much as you need
– Don’t overheat or else it will become dry
– Keep an eye on it while reheating
In conclusion, this recipe is easy to make ahead and store for fuss-free meal preparation later on. It’s also convenient that it’s freezer-friendly and can be reheated easily without compromising its texture or taste quality.
Tips for Perfect Results
When trying out a new recipe, it can be frustrating when the end result doesn’t turn out quite as expected. That’s why I’ve provided some tips to help you achieve the perfect Gluten Free Millet Zucchini Bread.
1. Use fresh ingredients: It’s important to use fresh ingredients when baking, especially when it comes to baking soda and baking powder. These leavening agents lose their effectiveness over time, so make sure your ingredients are not expired.
2. Measure accurately: Baking is a science and requires precise measurements. Use measuring cups and spoons for dry ingredients and a kitchen scale for wet ingredients.
3. Let the batter rest: Once mixed, let the batter rest for 10 to 15 minutes before placing it in the oven. This allows the gluten-free flours to absorb the liquids and helps create a better texture.
4. Don’t overmix: Mix until just combined as overmixing will lead to a tough bread.
5. Check regularly: The bread should take approximately 50-55 minutes to bake at 350F but oven temperatures may vary. Check regularly with a toothpick. If it comes out clean or with just a few moist crumbs, then it’s ready.
6. Cool completely: Once it is cooked through, allow the bread to cool completely in the pan for about 10-15 minutes before transferring it onto a wire rack to cool further. This will prevent it from cracking or breaking apart during transfer.
7. Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week to maintain freshness.
These tips should help you achieve baking success with this Gluten-Free Millet Zucchini Bread recipe every time!
FAQ
As with any recipe, there may be questions related to preparation, ingredients, and storage. Here are some commonly asked questions regarding this delicious gluten-free millet zucchini bread recipe, along with some helpful answers that will assist you in achieving the perfect loaf of bread every time.
Can you use millet flour in gluten-free baking?
Millet is a great ingredient for gluten-free baking when ground into a flour due to its soft and starchy texture. Although it can have a slightly bitter taste, millet pairs well with other mild flours to bring out its unique flavor profile, including hints of buttery, nutty, and grassy notes.
Can you replace all purpose flour with millet flour?
Baked goods can have a delicious touch of sweetness and nuttiness when using millet flour. Additionally, it offers beneficial characteristics when added to recipes. To replace all-purpose flour with millet flour, substitute about a 1/2 cup of the former with the latter. It is worth noting that this flour has a slightly grainy texture.
Is millet flour good for baking bread?
Millet is an old grain that is abundant in fiber and has a low glycemic index, which means that it doesn’t cause sugar spikes after consumption. Additionally, it is rich in several essential nutrients such as B vitamins, calcium, iron, potassium, zinc, and magnesium. Despite its low price, millet has a subtle taste that is ideal for creating a variety of everyday bread.
What is a gluten-free substitute for millet flour?
If you’re in search of a gluten-free flour that is both nutritious and delicious, look no further than sorghum flour. This whole-grain flour is a fantastic alternative to millet flour and is packed with fiber and iron. Its sweet and nutty flavor is reminiscent of millet flour and can work wonders in all kinds of baked goods, especially bread and muffin recipes.
Bottom Line
In conclusion, this gluten-free millet zucchini bread recipe is a game-changer in the world of baked goods. It’s nutritious, easy to make, and incredibly delicious! What more could anyone ask for in a recipe? By using gluten-free flours like sorghum, rice, and millet, this enticing bread is perfect for anyone with gluten allergies or sensitivities. However, it can also be enjoyed by everyone else as well.
The use of whole food ingredients like flax seed meal and shredded zucchini add an extra layer of nutrition to this scrumptious bread. The sweet nutty flavor that comes from the millet flour is truly addictive, and the blend of spices gives it an autumnal warmth.
Whether you’re looking to switch things up with a new baking recipe or just want to try out some different flours, this millet zucchini bread is sure to satisfy your cravings. So what are you waiting for? Preheat that oven, gather up those ingredients, and start baking now! Trust me; you won’t regret it.
Gluten Free Millet Zucchini Bread Recipe
Ingredients
- 3 cups grated zucchini, squeezed dry (about 14 ounces)
- 6 ounces millet flour
- 6 ounces sugar
- 2 ounces sorghum flour
- 3 tablespoons ground flax seed meal
- 1/2 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon guar gum
- 1/3 cup water
- 2 large eggs
- 1/3 cup canola oil
Instructions
- Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside.
- Whisk together millet flour, sugar, sorghum flour, flaxmeal, cinnamon, ginger, allspice, baking powder, baking soda, salt, and guar gum.
- Add the water, eggs, and oil, stirring until a thick batter forms.
- Fold in the zucchini.
- Bake 1 hour 15 minutes, until tests done.
Add Your Own Notes
Nutrition
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