Now that Brendan is gluten-, casein-, soy-free, I was able to modify our zuchinni bread recipe. It’s “yummy”. Here are the changes:

Replace the flour with:
1 1/2 c Sorghum flour, 1 c brown rice flour, 2 tsp Xanthum gum

Replace the oil with:
1/2 c unsweetened applesauce
1/2 c extra light olive oil (could use canola)

I’ve lowered the salt to 1/2 tsp and the sugar to 1 1/2 cups. You can also use 1 c sugar and 1/2 c Splenda.

Since we like nuts, I use 1 1/2 c chopped walnuts. Pecans are also good. I also bought special gluten-free vanilla. Regular vanilla usually has a wheat by-product and hence gluten.