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Hi listers,

I had about 40 responses to my question as to which flour/flours to
substitute for a wheat-based zucchini bread. Thank you!

Many responses included tried and true home mixes of several flours. As
for purchased flours, 5 people suggested using Mr. Ritts flour mix
which includes xanthan gum in it. About as many suggested Betty
Hagman's four flour mix. Everyone suggested adding a teaspoon of
xanthan gum per cup of flour.

While I have used Mr. Ritts mix before and loved it, I was out of it. I
did have Betty Hagman's four flour mix which I used. I doubled the
recipe to 2 loaves which used 3 cups of flour so I added 3 teaspoons of
xanthan gum. They came out wonderfully!

The loaves rose beautifully, did not sink while cooling, they do not
crumble and taste wonderful. I think having 3 cups of freshly shredded
zucchini in the loaves help with the moisture content. We ate one loaf
over the first couple of days and one is in the freezer. Ironically, I
was making the bread for my fussy 8 year old who decided he did not
like the nuts I put in the bread so the rest of non-celiacs in the
family are enjoying it!

I few people asked for the recipe and while I don't mind sharing it, it
is from a cookbook which years ago came with a food processor. Can I
copy that and send it out? I don't want to violate copyrights.

Esme in Maryland

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