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gluten-free quick-bread – banana/squash/zucchini bread

March 1, 2012

½ cup (1 stick) unsalted butter, at room temperature or 1/2 cup of oil
a little less than 2/3 cup of granulated sugar
2 large eggs
1 ½ cup of gluten-free flour mix (i used potato starch, buckwheat flour, oat flour, teff flour, powdered coconut, white rice flour, and brown rice flour)
1 ½ teaspoon of baking soda
1 ½ teaspoon of baking powder
½ teaspoon of kosher salt
½ cup plain homemade yogurt (or sour cream)
1 teaspoon vanilla extract
a splash of anise extract (it was on super-sale and now i use it in all my cookies)
1 cup of bananas, zucchini, or anything else – in my case, it was ripe banana and leftover cooked butternut squash
about a teaspoonful mixed clove powder, allspice powder, cinnamon, and “apple pie spice”
a pinch of fennel
a lot of powdered ginger – not sure how much, maybe 1/2 or 1 t

nuts to sprinkle over the top
Cinnamon sugar (optional)

 

375

 

+

adapted from here

 

good texture, a bit crumbly but nothing tragic, and quite gluten-like! the crumb looks like gluten. quick, no-knead, but not exactly healthy. quick breads are always good for a quick, greasy snack, and this one is very much like its gluten counterpart.

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