Pineapple Zucchini Bread Gluten-Free/ Dairy-free/ Soy Free

	Gluten-Free Pineapple Zucchini bread.
1 c	Pamela's baking mix (has diary)		1 c	White sugar
1 c	Buckwheat flour mix*		1 c	Brown sugar
1 c	Bob's baking mix		3 tsp	vanilla
1 tsp	Baking powder		1 c	canola oil
1 tsp	Baking soda		3	Egg yolks
1 tsp	salt		3	Egg whites, whipped
2 tsp	nutmeg		2 c	chopped zucchini
1 tsp	cloves		8 oz	Crushed pineapple w/ juice
1 tsp	Jamaican allspice
6 tsp	cinnamon

1. Preheat oven to 350.

2. In a large bowl mix the flours, sugar, soda, salt, nutmeg, cloves, allspice, and cinnamon. Set aside.

3. Separate egg yolks from whites, putting the yolks in a bowl and the whites in a blender.

4. Beat egg whites until thick and fluffy, almost firm.
   

5. Add zucchini, pineapple (with juice), vanilla, canola oil and egg yolks to blender. Blend until very smooth.

6. Slowly mix contents of blender into the flour bowl. Pour into to large loaf pans or three small loaf pans and bake at 350 for 1 hour. (Or 20 minutes in muffin tins).
   

*Buckwheat flour mix: ration of 2 cups buckwheat flour, 1/3 cup tapioca flour, 2/3 cup potato flour, 1 tsp xanthan gum or guar gum. Buckwheat flour is a little sweet and is great for making dessert-like foods.

Variations:

Do the same thing but don't separate the eggs. My husband also says he thinks it had too much cinnamon and nutmeg so feel free to put less spice in it if you want. You can also add a few raisins but my son won't eat it that way.