Gluten-free bread: Your must-have recipe

Gluten-free mushroom and zucchini bread SAMFA

By Renate Engelbrecht

Wednesday, Aug 10

If you’re one of those people whose life improves instantly with the smell of freshly baked bread, say I! Well, I am definitely one of those people. The trouble is, although I wouldn’t necessarily say I am gluten intolerant, I am definitely sensitive to gluten. Therefore, I am always careful when it comes to bread and I often opt for gluten-free bread, rye bread or sour dough bread.

Since that is the case, I was so happy to come across this recipe from the South African Mushroom Farmers’ Association:

Gluten-free Mushroom & Zucchini Bread

Makes 1 loaf


180g / ± 1 packed cup shredded zucchini (from about 2 large zucchini / baby marrows)
125ml good quality olive oil (like Tokara’s award-winning olive oil)
125ml full cream plain Greek-style yoghurt
2 large eggs
Zest of 1 lemon

325g gluten-free flour mix
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp sea salt
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp fresh rosemary leaves, minced

250g small portabellini mushrooms, sliced

Olive oil
Salt and pepper, to taste

READ: Risotto recipe – Made with love

SAMFA gluten-free bread with mushrooms and zucchini
Gluten-free bread with mushrooms and zucchini. Image: SAMFA


Preheat oven to 180˚C.

Lightly brush a 22cm loaf tin with olive oil.
Line the bottom with a baking paper “sling” so it is easy to lift the loaf out when cool.

Squeeze the water out of the grated zucchini.
In a medium bowl combine the zucchini, olive oil, yoghurt, eggs and lemon zest.
Mix well.

In another bowl, whisk together the gluten-free flour, baking powder, bicarbonate of soda, salt, all the spices and the fresh rosemary.

Heat a light drizzle of olive oil in a large frying pan and cook the mushrooms until golden brown. Season lightly.

Add the mushrooms to the flour mixture.
Mix to coat the mushrooms in the flour.
Pour in the wet ingredients and fold everything together until well mixed.

Scrape batter into prepared tin.

Bake for ± 1 hour until golden brown and a cake tester inserted into the middle of the bread comes out clean.

Let it cool in the loaf tin for 15 minutes.
Remove the bread from the tin and cool on a wire rack completely before slicing.

Serve the mushroom and zucchini bread with a generous swish of herb butter and a sprinkle of flaky sea salt, and enjoy!


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