I did it. I created my very own {baking} recipe! No measuring cups, no recipe book, just a scale and a ratio (details below). It was a big moment for me.

It did, however, take me two tries, but the learning experience & the final outcome was well worth it.

First, I researched every (gluten-free) flour, which I plan to share with you in a later post, and then calculate the perfect flour combination. My first attempt at this, the batter was quite runny and just after the 50 minutes of baking, my finger pressed into a big ‘ol {dense} sponge. Disappointed, of course, but that didn’t stop me from eating it – mostly because the flavor was outstanding. Key take-away and what I did differently the second time:

• I added potato flour to the mixture and changed the weight for each flour. I discovered that potato flour can be used as a thickener without adding a strong flavor.
• The first try, the melted butter was in more of a liquid form vs. the Earth Care butter which I heated half way and then stirred to “melt” it evenly.
• Rather than beating the sugar and butter together, I added the sugar to the dry ingredients.

After all these changes, I batter was much more thick & had a richer color. The texture was perfectly moist and the flavor was exceptional. I made this for my family and I’m not even kidding you, it was gone within a day. We all ate it for breakfast, snacks and even dessert. It was fairly easy to come up with an excuse to cut yourself a slice at any time of the day.

I recently joined this group, the Gluten-Free Ratio Rally, where each month we all create a recipe following a specific ratio, see below. What’s great is that anyone can take any of the recipes and replace it with their own flour mixture, add ins, and/or change the fat- oil vs butter. I’m incredibly honored to be apart of this group of talented foodies and beyond excited for what’s all to come!

“Baking by ratio and by weight gives you the freedom to make that recipe your own” – Shauna at Gluten-Free Girl and Chef

Here’s the ratio for quick breads

• 2 parts flour
• 2 parts liquid
• 1 part egg
• 1 part fat

After reading this, I’ve since steered away from using the “gums” – zanthum &/or guar gum.

Visit Silvanas Kitchen for the complete list of gluten-free quick bread/muffins recipes

Gluten-free Rosemary Lemon Quick Bread Recipe

PRINT RECIPE

Ingredients

• 60 grams Brown Rice Flour
• 60 grams Sorghum Flour
• 60 grams Tapioca Flour/Starch
• 47 grams Potato Flour
• 1 teaspoon (6g) salt
• 2 teaspoons gluten-free baking powder
• 113 grams granulated sugar
• 1 stick (113 g) butter, melted or Earth Balance (dairy-free)
• 2 large eggs
• 8 oz (227g) almond milk (dairy-free) – you can use cow’s milk if you prefer
• 2 tablespoons of fresh rosemary, chopped
• zest of 1-2 Meyer lemon(s), grated – approx 1 heaping tablespoon of zest

Directions

Preheat oven to 350 degree (F). Grease/Non-stick spray loaf pan and set aside.

In a medium bowl, combine the (four) flours, sugar, salt, & baking powder. In a separate bowl, whisk together the melted butter, eggs, and continuing to whisk, add in the milk until everything is well combined. Slowly add the dry ingredients and carefully mix to combine. Fold in the rosemary and lemon zest.

Pour the batter into the prepared loaf pan. Bake for about about 50 minutes. Test with a toothpick – if it comes out clean, it’s done. Enjoy!

{Created/Photographed by With Style and Grace}

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