I successfully tweaked a few recipes and got over confident and tweaked a little too much. This was supposed to be gluten, egg free zucchini bread that was a tasty total disaster. (by the way.. the crumbs were delicious so it was just a set up issue, not a recipe issue. I have learned that adding Xanthan Gum to a recipe helps to hold things together.. Along with cooling completely before removing baked item from the pan. Another trick is using a foil sling to help ease your baked goods out of the pan after cooling. (2 pieces of foil..one runs North and South.. the other East and West..the foil overlaps the pan by a few inches) Only a small amount of Xanthan Gum is necessary…example: 1/4-1/2 tsp. per recipe.
Another attempt gone awry… These were brownies that just didn’t make the grade. Here is one of my hard learned lessons… BEWARE..All plant based butters are not equal. Some will actually throw off a slightly fishy taste. It is so slight you might not even acknowledge why something is off. I am sticking to country crock plant based butter. So far, it has been consistent with performance and taste.
I did it!!! Now, this is getting closer to what I am wanting in a Zucchini bread.
Check the blog for a Zucchini bread that isn’t a disaster. :). Just wanted you to see that if at first you don’t succeed, try again and use what you learned along the way to save your recipes. Xanthum gum… slings for baking, letting the recipe cool completely before removing from the pan and substituting some other flours into the recipe, like almond flour and G.F. flour instead of all G.F. flour.
Haha. But you learned something! Keep tweaking