So my VERY first post. I hope today was as sunny in your area as it was in mine.
I had the privilege to work at a middle school today in the lunch room. Not only was I able to make homeade pizza and smoothies for the kids I was honored to work with a wonderful women, Lois (AKA the lunch lady). She takes her job to heart; she knows every child by name and makes homemade foods as much as possible. School lunch is actually quite healthy, as long as children are choosing hot lunch. Though the alacarte there is a problem, one child chose 3 ice creams for lunch, another 4 cookies and a gatorade, while one child chose a slice of pizza, an apple, and a milk : ) yeah for a balanced meal in the alacarte line! Long story short, teach your kids what a balanced meal is so they will make the healthy choice OR just don't allow there account to be used in alacarte.
When going gluten free my mom bought me the cook book Deliciously G-Free by Elisabeth Hasselbeck.
I've been able to try a few recipes but I've been able to make the G-Free Banana bread a couple of times, while making some personal changes.
I didn't take any pictures, forgive me next time I will : )
Gluten Free Banana Bread
It calls for:
5 Tablespoons unsalted butter
1 cup granulated sugar
2 eggs
1 1/2 cup mashed banana (about 4 very small bananas) I would recommend using more bananas
1 cup brown rice flour
3/4 cup millet flour I didn't have millet flour so I replaced with Sorghum flour
1 teaspoon baking soda
1/2 teaspoon salt I omitted the second time, no need for that stuff!
1/2 teaspoon xanthan gum
1/4 teaspoon baking powder
1/2 cup chopped walnuts (I've never added these but I'm sure they would be great)
1. Preheat oven to 350, line 2-pound loaf pans with aluminum foil and then coat with cooking spray.
2. Place the butter and sugar in large bowl. Use electric mixer on high speed until the mixture is light yellow and fluffy. Add the eggs, one at a time, mixing on medium speed until combined.
3. Add the mashed bananas and 1/2 cup of water, mix on low speed for one minute. Sprinkle in brown rice flour, millet (or sorghum) flour, baking soda, salt (or not), xanthan gum, and baking powder over the bananas. May add nuts at this time with a wooden spoon until just combined.
4. Spoon batter into the two loaf pans, bake until the center of the bread springs back to touch, 50-55 minutes.
5. Transfer loaf pan to a wire rack let cook for 5 minutes, then lift bread out of pan and let cool completely.
- Bread should keep for up to 5 days in refrigerator
- Or freeze for a later date : )
Have a fabulous day!
