Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Too Much Zucchini at Summer’s End? Make Gluten-Free Zucchini Bread!

Summer isn’t over here in Colorado, yet today certainly seems like it. This cold, rainy weather makes me want to retreat to the kitchen and bake to my heart’s content. What should I bake?

Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread is Perfect Way to Use Up Zucchini

Well, how about making use of the many zucchini that I enthusiastically bought last weekend at the Farmer’s Market. What was I thinking? I didn’t use them in the planned stir-fry, so now they’re shriveling and a little forlorn-looking in the fridge. Zucchini bread is just the thing and my kitchen will smell heavenly as well! Try this recipe to see what I mean!

Zucchini Bread

Reprinted with permission from Gluten-Free 101, revised and expanded edition by Carol Fenster (Houghton Mifflin Harcourt—watch in December,2013 for new, color-photo version).

Though often maligned, most of us like zucchini in bread so bake a batch and enjoy this classic.

2 cups GF flour blend (see below)

[3/4] cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1 1/2 teaspoons xanthan gum

[3/4] teaspoon salt

[1/4] teaspoon baking soda

2 large eggs, room temperature

[1/2] cup canola oil

1 teaspoon pure vanilla extract

2 cups grated zucchini (about 1 medium or 2 small)

[1/2] cup raisins

[1/2] cup chopped pecans (or your favorite nuts)

[1] Place a rack in the lower third of the oven. Preheat the oven to 350ºF. Generously grease three 6×4-inch nonstick (gray, not black) loaf pan(s).

[2] In a medium bowl, whisk together the flour blend, sugar, baking powder, cinnamon, xanthan gum, salt, and baking soda until well blended. In a large mixing bowl, beat the eggs with an electric mixer on medium speed until light yellow and frothy, about 30 seconds. Add the oil and vanilla and beat on low speed until well blended. With the mixer on low speed, beat the flour mixture gradually into the egg mixture until the batter is smooth and slightly thickened. The batter will be very stiff, but then beat in the grated zucchini and it will become softer. With a spatula, stir in the raisins and nuts. Spread the batter evenly in the pan(s).

[3] Bake until the tops are nicely browned and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Cool the bread in the pans 10 minutes on a wire rack. Remove the bread from the pan(s) and cool completely on the wire rack. Slice with an electric or serrated knife and serve slightly warm. Makes 3 small loaves.

Gluten-Free 101 by  Carol Fenster

Carol Fenster's new Gluten-Free 101, with full-color photos, coming in December

GF Flour Blend

1 ½ cups sorghum flour or brown rice flour

1 ½ cups potato starch

1 cup tapioca flour/starch

Whisk together and store, tightly covered, in a dark, dry place.