Gluten Free Zucchini Yeast Bread
"It’s the dog days of summer. You have zucchini, I have answers. Baking with zucchini can be tricky, because it is just.so.wet. And what’s more, shredded zucchini actually gets more … more »..."
INGREDIENTS
•
Prep time: 15 minutes Cook time: 40 minutes Yield: 1 loaf gluten free bread
•
Ingredients
•
3 1/2 cups (490 g) Gluten Free Bread Flour*, plus more for sprinkling
•
2 teaspoons (6 g) instant yeast
•
2 tablespoons (24 g) sugar
•
2 teaspoons (12 g) kosher salt
•
7 ounces shredded fresh zucchini (from about 1 medium zucchini)
•
6 ounces/6 fluid ounces warm water (about 95°F)
•
4 tablespoons (56 g) unsalted butter, at room temperature
•
*BREAD FLOUR NOTES
•
1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand
•
For a calculator that helps you build the flour using my Mock Better Batter, but without doing any math, please see my Gluten Free Flour page.
•
If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Comments & Reviews
Just A Pinch Sweepstakes