Monday, September 21, 2009

Gluten Free living

Most of my posts will consist of gluten-free recipes I've tried, the good, bad and the flat out nasty. Case in point: DO NOT try the Bob's Red Mill Hearty Whole grain Bread Mix, even the smell made me nauseous. DO try the new Betty Crocker gluten-free line, I've made the cookies a couple of times and that wonderful yellow box has earned a spot on my pantry shelf as a staple.

I made The Chewy Gluten Free cookies from Alton Brown. They were ok , though I can't recommend them; I think I should have used Katrina's ( otherwise known as the Glutenfreegoddess) alternations.

Also made last week and HIGHLY recommended:

Banana Chocolate Chip BreadPreheat your oven to 350 degrees F. Lightly oil the bottom of a standard bread loaf pan and dust with rice or corn flour.

Combine in a large bowl:

3-4 ripe bananas, mashed (about 1 cup puree)
1/3 cup light olive oil
1 cup organic light brown sugar
2 teaspoons vanilla extract

Whisk together in a separate bowl:

1 1/2 cups gluten-free flour (I used a combo of buckwheat/rice/tapioca/potato starch)
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons arrowroot starch
1/2 teaspoon xanthan gum
1 rounded teaspoon cinnamon

Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.

Add in:

1/2 cup vegan soy-free chocolate chips (we used Enjoy Life)

Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.

Cool the loaf on a wire rack.

Slice and wrap each slice in foil; bag and freeze.

This bread is tasty as is, but- it is truly sublime when grilled in a hot iron skillet with a touch of light olive oil. The chocolate chips melt and the banana fragrance intensifies and your taste buds- well, they get very, very happy.

Makes about 8 or so slices.

This recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, nut-free, and corn-free (if you check the source of your xanthan gum and baking powder).
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