Monday, May 10, 2010

Menu Plan Monday - May 10

Back to a routine this week. While I was in Indiana last week, I went to Shipshewana with my sister-in-law. We loaded up on bulk portions of gluten-free flours at E & S Sales. I wish I could have purchased a lot more than I did, but space in the car (and lack of money in the pocketbook) did not allow for it. Tonight I made two loaves of gluten-free zucchini bread and two loaves of regular zucchini bread. Took forever!

Remember to check in with Organizing Junkie for more menu plans. Here's mine:


Potato Soup (thickened with tapioca starch rather than flour)
Zucchini Bread *
Tossed Salad


Taco Salad
Chips & Salsa


Hot Dogs
Potato Salad


Rigatoni w/homemade spaghetti sauce


Pizza & Pop


Kraft House Party:
Pizza & Breadsticks
Crackers & Cheese
Oscar Mayer Deli Fresh Lunch Meat (sandwiches)
Macaroni & Cheese
Fresh Veggies & Dips


On Your Own

*Gluten-free Zucchini Bread*

2 cups sugar
2 TBSP molasses
3 cups rice flour blend
1 1/2 tsp. xanthan gum
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs, slightly beaten
1 cup vegetable oil
2 tsp. vanilla
2 cups shredded zucchini

Preheat oven to 350 degrees F. and lightly grease two 8x4 loaf pans. In a large mixing bowl, beat together sugars and oil. Add in eggs and vanilla and beat until well blended. Stir in zucchini. In another bowl, combine rice flour blend, xanthan gum, salt, cinnamon, baking soda and baking powder. Add dry mixture to zucchini mixture and mix well. Spoon into prepared pans and bake for 60 minutes or until a toothpick inserted near center comes out clean. Note: To make rice flour blend, mix together 6 cups brown or white rice flour, 2 cups potato starch, and 1 cup tapioca flour or starch.

1 comment:

FoodontheTable said...

Thanks for sharing the GF zucchini bread. My niece is a celiac and will really appreciate this.