To share tasty, nutrient dense Gluten Free recipes, fitness & wellness tips and best prices for GF ingredients & healthy products in my locale.

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Power Potato Bread

Finally GF Sandwich Bread that looks, feels and tastes like white gluten bread.


See how “bendy” it is, a bit brioche-like.


I found this recipe in the Gluten-Free Flour Power book and online.  The author has revised their WHAT IiF (Ideas in Food) Flour blend recipe a few times, see on-line or print my WHAT IiF Flour Blend 3.0 PDF and the Power Potato Bread PDF

Note: the blend contains Potato Flour not Potato Starch.  The bread’s moisture comes from six Eggs, cooked Potatoes and Potato Water.  With the blend on hand its very easy to make.  Blitz everything in the Vitamix then blend in the GF Flour.  Pour the batter in the Pullman Pan, proof and bake.

My oven has a bread proofing setting and my Pullman Loaf pan doesn’t have a lid so my times differ from the recipe.  Proofed 90 minutes, baked at 400 degrees for 35 minutes.  Tent with foil then bake at 350 for another 30 minutes.

Its hard to wait for the loaf to cool when fresh baked bread permeates your kitchen.  I put the loaf on a wire rack and leave it outside to speed up the process.

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Zucchini Latkes

When zucchini’s are plentiful,  it’s time to make Zucchini Latkes as a side dish or Chocolate Zucchini Muffins for a snack.  The original Latke recipe has two parts zucchini to one part potato.  Tasty Yukon Gold potatoes with a 1:1 ratio works too.  For extra OOMPH, I add cayenne and chopped  jalapeno.  It’s nice to have roast garlic in olive oil on hand.  I  put extra garlic in the veggie mixture.  Then I brush the frying pan with the infused oil.   Fried food is a real treat once in a while.  See Comment below for a healthy shortcut.


Zucchini Latkes

If you have any leftovers, they go great with eggs the next morning.