Gluten Free Millet Zucchini Bread
While being relatively low fat, this gluten free loaf is insanely moist, with a texture similar to a partial whole wheat loaf and the perfect balance of cinnamon, ginger and allspice.
READY IN: 1hr 45mins
SERVES: 12
YIELD: 1 9x5 inch loaf
UNITS: US
INGREDIENTS
Nutrition- 3
- 6ounces millet flour
- 6ounces sugar
- 2ounces sorghum flour
- 3tablespoons ground flax seed meal
- 1⁄2tablespoon cinnamon
- 1⁄2teaspoon ground ginger
- 1⁄2teaspoon allspice
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄2teaspoon guar gum
- 1⁄3cup water
- 2large eggs
- 1⁄3cup canola oil
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DIRECTIONS
- 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.
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