[Udpate: Due to new found allergies, no longer something I can eat. But because I liked it I’ve left it on the blog for those who are just gluten-free]
Due to snow-related power outages, I hadn’t cooked anything new for a few days. During the storm, my family and I ended up eating the toppings for the pizza I’d planned to make, so I was out of ideas and out of ingredients.
But the bananas in the kitchen were just on the verge of becoming unusable, so on a whim I decided to try and make banana bread. And the result was quite tasty.
1 and 1/2 teaspoons baking power (be sure to check that it’s gluten-free)
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 beaten eggs
1 and 1/2 cups mashed bananas (works out to about four to five bananas)
1 and 1/4 cups Splenda (or any generic form of sucralose)
1/2 cup cooking oil or melted butter
Grease the bottom and sides of loaf pan.
Combine first six ingredients in a bowl—rice flour, baking power, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine eggs, bananas, Splenda, and melted butter/cooking oil.
Add the egg mixture to the flour mixture. Combine until all of it is moist, but don’t worry about getting out all the lumps.
Spoon the batter into the pre-greased pan. And bake at 350 F for 40 minutes (or until a knife comes out clean).
Let the loaf cool completely once it’s done baking. Then, wrap it in plastic wrap or foil and store it in the refrigerator overnight. If you’re antsy and can’t wait for morning, your banana bread will be crumbly but it’ll still taste great!
[Update: Due to newly discovered dairy and egg allergies, I can no longer eat these pancakes. But they’re tasty so I left them on the blog]
After going gluten-free due to celiac, pancakes were one of the foods I missed the most. I’ve tried the various gluten-free pancake mixes, but most of them tasted odd or were flatter than … well … a pancake.
What I finally discovered worked the best was to modify a standard pancake recipe (changing at least the flour and baking powder).
Don’t be fooled, just because there are gluten-free mixes doesn’t mean you can’t make it yourself. In fact, it’s likely both tastier and cheaper if you make it from scratch. I’ve even gotten several wheat-eating folks to quite happily scarf down some of these light, fluffy pancakes for breakfast and dinner.
1 cup Bob’s Red Mill Stone Ground White Rice Flour, but any gluten-free white or brown rice flour will do just fine (do NOT use garbanzo bean flour for pancakes, though, because it cooks oddly and tastes horrible. It’s much better saved for baking)
1 tablespoon Splenda(or any generic version of sucralose)