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Dear listers,

I have a wonderful recipe for wheat-flour based zucchini bread which I
would like to convert to GF for my son. I love to bake but I'm not that
knowledgeable about converting to different flours.

Does anyone have a suggestion for either a purchased GF flour or a GF
mix to make which I can use, preferable in a 1:1 conversion. The
original recipe used 1 1/2 cups of flour to 1 1/2 cups of shredded
zucchini and I often quadruple the recipe (does that still work for
GF?).

Thanks to all,

Esme in Maryland

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *