USVI-On-Line

TR, here's the banana bread recipe I promised you. The recipe is on the back of the flour package, and I had to buy another one before posting it. I hope you like it. We think it's really good and can hardly tell any difference. Here's a link for more recipes if your interested http://www.bobsredmill.com/recipes_sear ... mit=search

No Hassle Banana Bread


Adapted from Special Diet Solutions by Carol Fenster, PhD.


INGREDIENTS:


1/3 cup Canola Oil
2/3 cup Brown Sugar, packed
2 large Eggs
1 tsp. Vanilla
1-3/4 cups Gluten Free All Purpose Baking Flour
(I use Bob's Red Mill GF AP Baking Flour)
2 tsp. Baking Powder
1-1/4 tsp. Cinnamon
1 tsp. Xanthan Gum
1/2 tsp. Salt
1-1/2 cups Banana, mashed
1/2 cup Pecans or Walnuts, chopped
1/2 cup Raisins (Unsulfured)

Preheat oven to 350 degrees F. Grease 9x5-inch non-stick loaf pan. Cream together oil, sugar, eggs, and vanilla in large bowl with eletric mixer. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas. Beat until smooth. Stir in nuts and raisins. Batter will be somewhat soft. Transfer to pan. Bake for 1 hour.

Serves 10.

NUTRITIONAL INFORMATION:
(per serving)

Calories 310, Calories from Fat 120, Total Fat 13g, Saturated Fat 1.5g, Cholesterol 40mg, Sodium 230mg, Total Carbohydrate 46g, Dietary Fiber 4g, Sugars 19g, Protein 5g.

I have a great banana bread recipe - made with honey. I will pull it out over the weekend and post...worth a try.

Thanks pjayer...I think I've seen this recipe on that tiny and expensive package of gluten-free flour that we’ve come to know so well. Are you still cooking with gluten for the rest of the family?

I still buy gluten in the form of bread for my husband, but other than that we are pretty much gluten-free now. Of course he still eats gluten for lunch on workdays and when we go out to dinner, but I’ve managed to make every dinner gluten-free since my diagnosis in March.

Teresa_Rae wrote:Thanks pjayer...I think I've seen this recipe on that tiny and expensive package of gluten-free flour that we’ve come to know so well. Are you still cooking with gluten for the rest of the family?

I still buy gluten in the form of bread for my husband, but other than that we are pretty much gluten-free now. Of course he still eats gluten for lunch on workdays and when we go out to dinner, but I’ve managed to make every dinner gluten-free since my diagnosis in March.

Not the whole family, but I make sure I have GF bread and desserts for bayer. He's good about staying on his diet. I'm glad you found Bob's Red Mill. It is expensive, but it's the best GF breads I've found. Pamela's has good dessert mixes, if you haven't tried them. I think I may have posted this earlier, but here it is again. This is a really good GF cookie recipe I found in one of my Southern Living cookbooks.

Flourless Peanut Butter-Chocolate Chip Cookies

1 cup firmly packed brown sugar
1 cup chunky peanut butter
1 large egg
1 tsp. baking soda
1/2 tsp. vanilla extract
1 cup milk chocolate morsels

1. Stir together first 5 ingredients in a medium bowl, using a wooden spoon. Stir in chocolate morsels.
2. Drop cookie dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet.
3. Bake at 350 degrees for 12 minutes or until puffed and golden. (Cookies will be soft in the center.) Cool cookies on baking sheet 5 minutes. Remove to a wire rack.

Interesting recipe…and it doesn’t even have any pricey gluten-free flours! Do you have to use chunky peanut butter or is regular ok?

Hmmmm...I think I used regular once, but added nuts. If you use creamy without adding the nuts, the dough might not be firm enough. You can add raisins, too. And now, I've made myself hungry!

I think I'm going to make the cookies tonight...do you have a recommendation for light vs. dark brown sugar?

I usually use light brown sugar, but don't know if it makes any difference. It's just what I normally buy unless a recipe calls for dark. Hope you like them.

Oh, and don't cook them too long or they get hard. I had to play with the time a bit when I first started making them. Check them a few times during the final minutes, and they'll be fine.

I made these last week and they were a HUGE hit!!

Everybody was shocked that they were gluten-free

I think I will be making this recipe for the rest of my life...

Thanks again!

TR, I'm so glad you liked them. Thanks for letting me know. I had been wondering how they turned out.