Cucumber Bread

John came home the other day with two cucumbers, gifts from Lovely-Martha-To-The-Right. (Oh, the perks of small town living – free crops!) My reaction? “ZUCCHINI BREAD!” John’s all, “No, Katie, these are cucumbers.” Pshaw. They’re both from the cucurbitacae family and, thus, they shall become bread.

I can understand your hesitation, but really – this is delicious. You should try it. The cucumber flavor is slight but refreshing, and the bread holds together really well, a sure sign of success in gluten free cooking. I used teff flour, which is high in protein, calcuim, iron, and fiber, making the bread healthy enough to justify me eating it for dessert and breakfast, but you can substitute whole grain flour if you’re a gluten-eater (and if that’s the case, omit the xanthum gum).

1 1/2 cup white rice flour

1 1/4 cup teff flour

1 1/4 cup potato starch

1 cup sugar

1 teaspoon xanthum gum

1 teaspoon baking power

1 teaspoon baking soda

1 teaspoon salt

3 teaspoons of cinnamon

Splash of vanilla extract

3 eggs

1 cup vegetable oil or applesauce

1 large cucumber, pureed

Preheat the oven to 325, and grease two bread loaf pans. Then, as with all quickbreads, combine your liquids (cucumber, eggs, vanilla and oil) and beat until frothy. In a separate bowl, combine the powders and stir with a fork until well mixed (if you’re a fancy cook, you can sift them, but I find fork-mixing is just as effective for lazy cooks).  Slowly add the powders to the liquids, and mix until integrated. Fill the pans with batter until they are about half full, and pop those babies in the oven. Cook for 50-60 minutes, or until an inserted fork comes out clean. If you’re oven is unpredictable like mine, check at the 30 minute mark and cover the loafs with aluminum foil to prevent the tops from burning. When they are done, let them cool and then devour.


1 Comment

Filed under Yum

One response to “Cucumber Bread

  1. Thanks Katie – I’m going to try this recipe as a surprise for David. 🙂

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