1. Thoroughly coat all sides and bottom of the loaf pan with shortening and then a dusting of GF Flour. Set aside.
2. In a small microwave-proof bowl, melt the butter-substitute and set aside.
3. Using a Stand Mixer, with the Paddle attachment and set on Low, combine the GF Flour, Sugar, Salt and Yeast until completely blended.
4. In another microwave-proof bowl (or 2-cup glass measuring cup with a pour spout), heat the Oat Milk for 45-60 seconds or until just slightly warm.
5. Pour the melted Butter-substitute into the luke-warm Oat Milk and gently stir.
6. With the mixer on Low, slowly add the Milk mixture to the GF Flour Mixture until completely combined.
7. Scrape down the sides of the bowl and the paddle attachment. Increase the speed to Medium-High and beat for 5 minutes.
8. Using a rubber spatula, scrape the bread dough into the prepared loaf pan and spread evenly. Lightly spray the top with water and cover with plastic wrap (I spray one side of my plastic wrap with non-stick cooking spray, so it can be easily removed after the dough rises).
9. Place in a warm, draft-free spot to rise for about 1 – 1 1/2 hour (or more, depending on the current temperature) or until dough has risen slightly above the top of the pan.
10. Once the dough is ready to bake, place one oven rack in the lowest position and the other rack in the middle position of your oven. Next, place an oven-proof dish (I use a glass loaf pan) with about 1 Cup of water on the lower rack set off to one side, so as not to block the heat.
11. Preheat oven to 425 degrees.
12. Remove plastic covering from the bread loaf, sprinkle the top with the GF Whole Oats and bake for 35-40 minutes. Bread is done when it starts to pull away from the sides of the loaf pan and it makes a hollow thud sound when you gently thump it. Note: If the bread starts to get too dark on the top, cover loosely with foil (I start checking at the 15 minute mark).
13. Remove from oven and let cool in pan for about 10 minutes. Then, remove bread from the pan and continue cooling on a wire rack.
14. Enjoy with a buttery spread and honey or fresh jam/preserves…or slice to use for your favorite sandwiches 🙂

1. Preheat oven to 350 degrees.
2. Gather the ingredients.
3. Spray two 8″ x 4″ loaf pans with the non-stick cooking spray. Sprinkle all sides and bottom of each pan with about 1 Tbsp Granulated Sugar. Set aside.

The Flour Mixture:

1. In a large bowl, combine the GF Flour, 1 Cup Granulated Sugar, Light Brown Sugar, Baking Powder, Spices and Lemon Zest. Mix thoroughly and form a well in the center. Set aside.

The Zucchini Mixture:

1. Using a food processor or handheld grater, shred the Zucchini and place on paper towels in a large bowl to absorb the water.
2. In another large bowl, mix the milk, oil, vanilla and eggs until well combined. Add the shredded zucchini and mix well.

Making the Batter:

1. Add the Zucchini Mixture to the center of the Flour Mixture.
2. Mix well using a fork to start with to help break up the Zucchini. Then switch to a large spoon to ensure that you get all of the ingredients off of the bottom. (Note: if you’re adding nuts, do so at this step).

Baking the Bread:

1. Divide the batter between the two prepared loaf pans. If desired, you may sprinkle the tops with additional granulated sugar.
2. Bake on the center rack for 50-60 minutes or until toothpick comes out clean.
3. Cool in their pans for about 10 minutes.
4. Transfer loaves to wire cooling rack and let cool completely before slicing.
5. Enjoy!
   

1. Thoroughly coat the bread pan/pans with shortening and then a dusting of GF Flour, being sure to bang the pan to get rid of any extra flour. Set aside.
2. In a small microwave-proof bowl, melt the butter and set aside.
3. Using a stand mixer, combine (on Low) the GF Flour Blend, Sugar, Salt and Yeast until completely mixed (about 1 minute).
4. In another microwave-proof bowl, heat the milk for 45-60 seconds or until just slightly warm.
   Note: I use a 2-Cup Glass measuring cup with a pour spout to make it easier to add to the flour mixture.
5. Pour the melted butter into the luke-warm milk.
6. Turn the mixer on to Low and slowly pour the Milk/Butter mixture into the Flour blend until completely combined.
7. Scrape down the sides of bowl and increase the speed to Medium-High and beat for 5 minutes.
8. Using a rubber spatula, scrape the bread dough into the prepared bread pan and spread dough out evenly.
9. Cover the pan with plastic wrap and place in a warm spot to rise for about 1 1/2 – 2 hours or until it has doubled in size.
   Note: I place my breads on top of our cable box since it is nice and warm 🙂
10. Once the bread dough is ready to bake, place one oven rack in the lowest position and the other rack in the middle position of your oven. Next, place an oven-proof baking pan/dish on the bottom rack (off to one side, so it isn’t directly underneath where the bread will be baking – you don’t want to block heat to the bread above it); add about 1 cup of water to the pan (this is for producing steam for the baking bread).
11. Preheat oven to 425 degrees.
12. Remove plastic covering from bread loaf and bake for 35-40 minutes. Bread is done with it starts pulling away from the sides and it makes a hollow thud sound when you thump it lightly.
    Note: if bread starts to get too dark on the top, cover with foil – start checking at about 15 minutes.
13. Remove from oven and place on a cooling rack while still in the pan for about 10 minutes. Then, remove bread from pan and continue cooling on the wire rack.
    
14. Enjoy with butter and honey or fresh strawberry jam or with your favorite sandwich fixings 🙂
    

Making the Cake:

1. Preheat oven to 350 degrees.
2. Spray a 9″ x 13″ baking pan (preferably glass) with non-stick cooking spray. Set aside.
3. Gather the ingredients needed for Cake.
4. Melt the Butter and set aside.
5. Using a stand or handheld mixer, fitted with the paddle attachment, mix the GF Flour, Xanthan Gum, Salt, Sugar and Baking Powder on Low until thoroughly blended.
6. Add the Milk, Eggs and Vanilla to the Flour mixture, blending until thoroughly mixed.
7. Slowly drizzle the Melted Butter into the Flour-Milk mixture, mixing until fully incorporated.
8. Pour batter into the prepared baking pan. Set aside while you prepare the Brown Sugar topping.

Making the Brown Sugar-Cinnamon Topping:

1. Using a Stand or handheld mixer, fitted with the paddle attachment, combine the softened Butter, Brown Sugar, GF Flour and Cinnamon until thoroughly mixed and creamy.
2. Drop this Brown Sugar mixture by spoonfuls onto the coffee cake batter in the baking pan making sure to cover the surface equally.
3. Using a sharp knife, thoroughly swirl the Brown Sugar mixture throughout the coffee cake batter.
   
4. Bake in preheated oven for about 35-40 minutes, checking after 30 minutes. Cake is done when a toothpick inserted into the middle comes out clean.
   

Making the Glaze:

1. In a large bowl, whisk together the Powdered Sugar, Milk and Vanilla until smooth. Drizzle over the warm Coffee Cake and let set for about 10 minutes. Slice into desired-size pieces and Enjoy with a glass of ice-cold milk :)!
   

The Cake Instructions:

1. Preheat oven to 350 degrees.
2. Grease and flour an 8 1/2″ x 4 1/2″ loaf pan. Set aside.
3. In a large mixing bowl, whisk the Flour, Baking Powder, Salt and Xanthan Gum until blended. Set aside.
4. In a food processor, combine the Granulated Sugar and Lemon Zest until thoroughly mixed (about 7 pulses).
5. Next, add the Lemon Juice, Eggs, Softened Cream Cheese and Vanilla Extract to the Sugar mixture. Process until completely blended (about 20-30 seconds)
6. With the Food Processor running on Low, slowly drizzle the melted Butter into the Cream Cheese mixture. Continue processing until mixed completely (about 30-40 seconds).
7. Add this Cream Cheese mixture to the Flour mixture in the large bowl. Whisk until thoroughly blended and smooth.
8. Pour the batter into the prepared loaf pan. Bake for 15 minutes at 350 degrees. Decrease the temperature to 325 degrees and bake for an additional 35-40 minutes, or until cake is a light golden brown and toothpick inserted into the center comes out clean.
9. Let cool in the pan on a wire rack for about 10 minutes. Remove cake from pan and continue cooling on the wire rack until completely cooled (about 1 1/2 hours).

The Glaze Instructions:

1. In a small bowl, whisk together the Powdered Sugar and Lemon Juice until smooth, adding more sugar if not thick enough.

Putting it all Together:

1. Once the cake is completely cooled, drizzle the Glaze over the top of the cake, letting it run down the sides. Sprinkle fresh Lemon Zest on top and let Glaze set for about 15 minutes before serving. Enjoy 🙂
   

1. Gather the ingredients.
   
2. Spray loaf pan with non-stick cooking spray and set aside.
3. Melt the Butter and set aside to cool a little.
4. In a Stand Mixer, using the paddle attachment (not the dough hook), mix the dry ingredients – GF Flour, Oat Flour, Dry Milk Powder, Psyllium, Sugar, Yeast, Baking Powder and Salt on Low until blended (about 1 minute).
5. In a separate bowl, whisk the Eggs with the 110 degree Water and melted Butter until well-blended.
6. Slowly add the Water mixture to the Dry Ingredients in the Stand Mixer, mixing on Low until all ingredients are blended, scraping sides as needed. Increase speed to Medium and mix for 6 minutes. Dough will look like cookie dough.
   
7. Using a rubber spatula that is sprayed with non-stick cooking spray, scrape dough into the prepared loaf pan and smooth out surface with wet hands. Note: if using an 8 1/2″ pan you will need to wrap a foil collar around the pan (staple ends together), in case dough rises above the top (see photo).
   
8. Spray or flick water with hands onto the top of the bread dough and cover loosely with plastic wrap.
   
9. Place in a warm spot to rise about 50% – usually about 1 hour.
10. Preheat oven to 350 degrees and put oven rack in the middle position.
11. When ready to bake, remove plastic and spray or flick water onto the top of bread and bake for 1 – 1 1/2 hours (our oven runs a bit hot, so I usually only bake my bread for 1 hour). Bread is ready when it turns golden brown and sounds hollow when tapped.
12. Let cool for about 10 minutes in pan. Then remove to a wire rack to cool completely. Enjoy with butter and honey (or your favorite jam).
    

Making the Dough

1. Gather the ingredients.
   
2. In the bowl of your standing mixer, combine the warm water and yeast. Using the paddle attachment, stir for about 1 minute or until yeast is completely dissolved.
3. Next, add the mashed potatoes, salt, sugar, melted butter, milk, eggs and 2 cups of the flour. Mix well on low.
4. Change the paddle attachment to the dough hook. Add the remaining 2 cups of flour and mix on medium speed for about 5 minutes, scraping the sides as needed. Dough should be very sticky and stretchy when pulling dough between your fingers. Add a little bit of extra flour if dough doesn’t feel like it has enough body…wetter is better than dry!
   
5. Smooth the top of the dough with an oiled rubber spatula and cover bowl with a towel. Set in a warm area of your kitchen and let rise for about 1 1/2 – 2 hours. (Dough should double in size).
6. Spray 2 jelly roll pans with non-stick spray.
7. Divide the dough in half between the 2 jelly roll pans. Spray the dough and your hands with the non-stick spray and begin patting and stretching the dough until it fills each pan – alternate between the pans to allow the dough to relax and stretch on its own.
   
8. Spray the dough with non-stick spray and cover with plastic wrap. Set in a warm area to let rise once again, about 1 hour.
   

Making the topping

1. Place the oven racks in top third and bottom third of your oven. Preheat to 400 degrees.
2. Meanwhile, in a medium bowl, combine the sugars, cinnamon, nutmeg and salt. Mix very well.
   

Putting it all Together

1. Once the dough in the pans has risen and become puffy, dimple the dough thoroughly using your greased fingers – do not worry if you puncture all the way through to the pan.
2. Next, brush the tops of the dough with 4 Tablespoons of the melted butter per pan. Butter should pool in the dimples that you created.
3. Sprinkle half of the sugar mixture onto each of the cakes until you can no longer see the dough.
   
4. Place the cakes on the oven racks (one on the top rack and one on the bottom rack). Bake for 7 minutes.
5. Switch the cakes on the racks. Bake for another 7 minutes.
   
6. Let cakes cool in the pans for about 5 minutes.
   
7. Using a large spatula and your hands, transfer to cooling racks – this keeps the bottoms from getting soggy.
8. Serve warm or wrap very well in freeze-proof bags to freeze for up to 2 months.
9. Enjoy these yummy cakes throughout the holidays!
   
10. They make the PERFECT Holiday Gifts for friends and family 🙂