Zucchini bread take 2

On my quest for the indestinguishable Zucchini bread I changed up the recipe. this time I used 1/3 c millet flour, 2/3 cup white rice flour, 1/2 cup GF Bob's All purpose flour & 1 tsp of Xantham gum (to replace the 1 1/2 c of wheat flour I used to use). On the plus side the chickpea flavor was much milder -I could still taste it slightly but much better this time. On the minus the texture was grittier which I think came from the white rice flour. I ordered almond flour, brown rice flour, and tapioca flours online yesterday so we'll try those next time. I also have some bananas I've frozen so I hope to try that soon too.

I tasted some GFCF bread this weekend that was not bad. It came from a cafe called Sherry Lynn's gluten free that is 5 minutes from my house. I have not stopped in there yet (as 1 loaf of bread is $13) but the taste I got from a friend makes me reconsider. I gave Victor a slice toasted & he ate it.

I'm not sure if its my imagination but I feel like Victor has been stimmimg more since we started the cod liver oil. I am going to mention this to the DAN when we see him next.

This weekend we tried fried fish & turkey that was breaded with corn meal & spices & Victor would not try either. :(