Banana Bread (gluten & sugar free)

DSCN1080[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.


  • 2 cups Bob’s Red Mill white rice flour
  • 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


  1. Grease the bottom and sides of loaf pan.
  2. Combine first six ingredients in a bowl—rice flour, baking power, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, combine eggs, bananas, Splenda, and melted butter/cooking oil.
  4. 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.
  5. Spoon the batter into the pre-greased pan.  And bake at 350 F for 40 minutes (or until a knife comes out clean).
  6. 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!

Banana Buttermilk Pancakes (gluten-free)

DSCN0779[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.

Allergen/Sensitivity Info: Gluten/wheat-free, sugar-free, nut-free.

Yields: About a dozen small pancakes.


  • 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)
  • 1 teaspoon gluten-free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 1 cup buttermilk or sour milk (for sour milk, place 1 tablespoon lemon juice or vinegar in a measuring cup and add enough milk to equal 1 cup total liquid.  Then let it sit for about five minutes)
  • 2 tablespoons cooking oil

Optional Ingredients:

  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 banana cut up into small pieces (if you’re not too keen on bananas, apples or blueberries also work well)


  1. Mix buttermilk/sour milk, cooking oil, egg, and a banana in a bowl.
  2. Combine the remaining ingredients in a separate bowl.  Then, mix the contents of both bowls together.  Don’t worry about getting all of the lumps out.
  3. If the batter is too runny add more rice flour, if it’s too thick add more buttermilk/sour milk.
  4. Pour 1/4 cup batter onto an already greased griddle/skillet (it should make about a dozen pancakes).
  5. Cook them on a medium heat — if the heat is too high, the outside of the pancake will burn before the center is fully cooked.
  6. Wait until the pancakes are bubbly and the edges are beginning to turn golden brown before turning them over.
  7. Top with as much butter and sugar-free syrup as you like.  And enjoy.

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