What would you sub for flour in this recipe?

[Anonymous]

This is from Martha Stewart/Everyday Foods. What kind of non-wheat flour would you use to make this wheat free???

ZUCCHINI SPICE BREAD?
1 large zucchini
? 1 cup packed light-brown sugar
? 2 tablespoons granulated sugar
? 2/3 cup vegetable oil
? 2 teaspoons vanilla extract
? 2 large eggs
? 1 1/2 cups all-purpose flour
? 1/2 teaspoon baking powder
? 1/2 teaspoon baking soda
? 1 1/2 teaspoons ground cinnamon
? 3/4 teaspoon ground nutmeg
? 1/4 teaspoon ground ginger
? 1/8 teaspoon ground cloves
? 3/4 teaspoon salt

[Anonymous]

Bobs gluten free baking mix

[Anonymous]

Either what the PP said or a brown rice flour. When you sub for wheat flour check if you need to change the baking soda/powder ratio since other flours may need more or less to rise.

[Anonymous]

My baking but gluten-sensitive sister says that King Arthur GF AP flour is the best one.

[Anonymous]

I like the C4C gluten-free flour blend from Williams Sonoma best, but it's expensive and difficult to get. King Arthur is my second choice. It won't be just like the real-wheat-flour version, but will be pretty good.

-Non-GF person who does a lot of cooking for a GF family member and shares many of the meals, but also eats enough real wheat on my own to really notice the difference when I eat GF

[Anonymous]

It's bread. I wouldn't. Find something else to eat.

[Anonymous]

Pamela's artisan blend

[Anonymous]

I like the Trader joes gf flour best, then King Arthur, I really dislike C4C. It has a very chemical taste.

[Anonymous]

Find a non flour recipe.

[Anonymous]

Get the TJ gluten free flour. Some people have done comparisons and said they think it's rebranded King Arthur's GF flour anyway. I would also double the leavening agents - that's one thing that GF baking tends to need more of.