Gluten Free Dough Enhancer Recipe Recipe For Zucchini

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GLUTEN FREE ZUCCHINI MUFFINS



Gluten Free Zucchini Muffins image

You can make tender gluten-free zucchini muffins in a few simple steps. Only one zucchini and a few other ingredients needed before these gluten-free zucchini muffins are baking in your oven.

Provided by Chrystal

Categories     Breads/Muffins

Time 38m

Number Of Ingredients 11

3 large eggs, room temperature
1/3 cup white sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil (or oil of choice)
1 teaspoon gluten-free vanilla extract
2 cups gluten-free flour blend (I use Bob's Red Mill 1-to-1 or Ryze Gluten Free Flour)
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1 medium shredded zucchini (about 2 cups), gently pressed between paper towels
Optional: 1 cup gluten-free, dairy-free chocolate chips

Steps:

  • Preheat the oven to 350°F; line a cupcake or muffin pan with paper liners; set aside.
  • In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
  • Add the flour, salt, baking soda, baking powder, and mix until well combined.
  • Stir in the zucchini and chocolate chips (optional).
  • Spoon the batter into the prepared paper liners (about 1/4 cup each).
  • Bake for 20-22 minutes, or until the center sets.
  • Remove from the oven, and let it cool for 10 minutes in the pan. Finish cooling muffins on a wire rack.
  • Store leftovers in an airtight container at room temperature for up to 4 days.

Nutrition Facts : Calories 298 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 272 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

DOUGH ENHANCER FOR GLUTEN-FREE BREAD



Dough Enhancer for Gluten-Free Bread image

A slight "tweek" that you just might find works better and adds NO taste whatsoever! This really does the trick for GF baking of any GF item. Try it in cookies and tell me what you think.

Provided by fantasticalice

Categories     Yeast Breads

Time 1m

Yield 1 serving(s)

Number Of Ingredients 3

1/8 teaspoon ascorbic acid
1 teaspoon pectin
1/4 teaspoon ginger

Steps:

  • Add this to your dry ingredients.

GLUTEN FREE PLAY DOUGH



Gluten Free Play Dough image

In a Gluten-free household store bought Play Dough is such a risky thing to have around, especially when toddlers are involved. This recipe is safe, very easy, and so much fun to make too! If you are used to Gluten-free baking, you will probably have all the ingredients in the house already ;-) The Gluten free Play Dough looks and handles just like 'normal' Play Dough, so kids won't notice the difference. It keeps well for months when stored in an airtight container. This recipe was found at Coeliac UK.

Provided by Suzy mom to 2

Categories     < 15 Mins

Time 15m

Yield 6 small tins

Number Of Ingredients 7

1 cup rice flour
1 cup cornflour
1 cup salt
4 teaspoons cream of tartar
2 tablespoons vegetable oil
2 cups water
food coloring

Steps:

  • Mix base ingredients in a large measuring pitcher.
  • Heat one cup of the resulting white mixture in a small saucepan. and add some food colouring (a few drops at a time) to reach the desired colour.
  • Stirring constantly with a wooden spoon, cook over low heat for about 5 minutes. Consistency will be very runny at first but once it starts to thicken mixture will firm up quite fast.
  • Remove from heat and knead to remove lumps (if any).
  • Repeat with rest of mixture. 1 cup of the mixture will yield approximately 1 small canister of Gluten-free Play Dough (like the standard sets with a few colours you buy in the store).
  • Given prep/cooking time is for one colour.

Nutrition Facts : Calories 222.9, Fat 4.9, SaturatedFat 0.7, Sodium 18866.8, Carbohydrate 41.8, Fiber 0.8, Protein 1.6

GLUTEN-FREE ZUCCHINI PIE FILLING



Gluten-Free Zucchini Pie Filling image

This gluten-free filling can be used in a regular pie crust or a gluten-free pie crust. You can even bake it without a crust at all, like a dish of custard. A different use for the abundance of zucchini. This usually makes one pie plus about 1 cup left over, which I pour into a small baking dish and bake it like a custard.

Provided by cj&jj

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 8

Number Of Ingredients 9

1 large zucchini, peeled and diced
1 (12 ounce) can evaporated milk
¾ cup white sugar
3 eggs, beaten
1 tablespoon vanilla extract
1 tablespoon cornstarch, or more as needed
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the zucchini and cook uncovered until tender, about 5 minutes. Drain and cool. Process cooled zucchini in a blender until smooth; measure out 2 cups zucchini puree.
  • Stir the 2 cups zucchini puree, evaporated milk, sugar, eggs, vanilla extract, cornstarch, salt, cinnamon, and nutmeg together in a bowl.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 25.8 g, Cholesterol 82.1 mg, Fat 5.2 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 221 mg, Sugar 24.1 g

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