Hi SherryB-
Yes! I made Heather's "Sweet Cinnamon Zucchini Bread" from her cookbook using a few GF substitutions and it was DELICIOUS. It made 2 loaves and was easy to make. It's found in her Eating for IBS cookbook, but it may be already posted somewhere on the message boards. If you can't find it (or someone else doesn't link it for you) I can post the whole thing.
The changes I made were to use white rice flour instead of the all-purpose flour, and add 2 tsp. Xanthan Gum to the dry ingredients. I don't know how familiar you are w/ gluten free cooking or baking...xanthan gum is used in almost everything you make! It's at health food stores and is expensive, but it's pretty essential for turning out products that don't fall apart!! Anyway- the rest of the recipe is fine as it is. I did write in my book to try adding a small amount (maybe 1/4 cup?) of applesauce next time to the wet ingredients to add just a little more moisture. GF recipes can tend to be dryer than regular foods. BUT- it was delicious already, so I may not even make that last addition.
Let me know if you don't get hold of the full recipe and I'll add it asap.
I have MANY recipes for gluten free foods (I've had Celiac for about 10 years). GREAT NEWS is that almost any recipe on this site can fairly easily be adapted to GF. I used just plain white rice flour in this particular recipe, but there are many flour mixes that you can buy or mix together yourself and store on the pantry shelf to use just like regular flour. I can pass some along, but you may want to do a search first on this site because I know I've seen many here (I'm new to the message boards...only about 3 months now).
Hope this helps!! It's not too bad- but it does take some extra work. I'd recommend any of Bette Hagman's cookbooks (The Gluten Free Gourmet).
I'd strongly recommend Heather's book, too, even tho it's not GF. Since her recipes are already totally IBS safe, it's very easy to just make the needed adjustments to have IBS-GF recipes! Just sub a GF flour mix of your choice, and xanthan gum as needed. I made her Brown Sugar Banana Bread last night...super easy and GREAT! My favorite (and honestly...my family LOVES this bread even tho they can all eat "normally")- is her Pumpkin Apple Spice Bread. YUM!! I did use a mix for that one-
6 c. white rice flour
2 c. potato flour
1 c. tapioca flour
(That's from Bette Hagman) I often double this to store on the pantry shelf so it's there when I need it. It's no fun to get ready to bake and realize you have to make up a flour mix before you can even start!
Remember to add a tsp or more of the xanthan gum to the recipes.
I also add an applesauce cup to the wet ingredients for more moisture. I've made it at least 4 times now, and it comes out great every time.
Hope some of this is helpful! It's definitely possible to eat GF and IBS and eat yummy food...it just takes a little extra time and effort and a few extra odd ingredients!
KellyJean
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Re: gluten free zuccini bread...YES!
