banana bread for gluten free people

My roomie Allison is gluten intolerant: as is my friend Mary. I also know other people who feel better with a little less wheat in their diets, so I’ve been testing some gluten-free recipes in order to satisfy their sweet tooth (after all, just because you can’t eat wheat doesn’t mean you shouldn’t enjoy a treat or two).

I’d previously stumbled upon the Gluten Free Girl blog and tested out her brownies. I’ve blogged about them a few times already. They are AWE-SOME. The best brownies ever. I decided to take my commitment to gluten-free baking options to the next step… a recipe book. So I ordered Shauna’s gluten-free girl from amazon and dove right in… to her chocolate banana bread recipe.

A lesson I have learnt baking this bread – gluten free breads need time to bake… I left it in the oven for 65 minutes and it probably could have used another 10 – 12 minutes. I’ve been enjoying the half-raw pieces (only the centre, the outer slices of the bread came out perfectly fine) all week… moist banana bread… sigh. Delish!

Next time I’m going to add some chopped pecans and drizzle the top of it with a maple syrup sauce… how delicious does that sound?! I’m pretty excited… excited enough to go home and give it a go! (I’ll let you know how it all turns out).

Chocolate Banana Bread
ingredients:
3 large ripe bananas, mashed
1/2 c. butter, room temperature
1/2 c. brown sugar
1/2 c. sugar
2 eggs
1 tsp vanilla extract
1/2 c. sour cream
1 c. teff flour
1/2 c. sweet white rice flour
1/2 c. brown rice flour (or sorghum)
1/2 c. tapioca flour
1/2 c. finely ground almonds (or ground hazelnuts)
1 tsp cinnamon
1 tsp vanilla salt
1 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
3 tbsp cocoa powder
3 tbsp brown sugar – to top

Preheat your oven to 350 F. Grease your loaf pan with butter or non-stick spray. Set aside.

In the bowl of your stand mixer, cream together the butter and sugars; use your paddle attachment starting at a low speed and increasing the speed in order to get that creamy texture. Add the eggs, vanilla extract and sour cream to the batter. Then mix in the mashed bananas.

In another bowl, stir together all the dry ingredients (the flours, salt, xanthan gum, baking powder and soda, and the cocoa powder).

Take the bowl off your stand mixer, and grab a rubber spatula. Fold the dry ingredients into the wet batter, 1/4 cup at a time, until everything is just mixed together.

Scrape the dough into the pan, top with the brown sugar (covering the surface of the dough). Place the pan in your oven and bake for between 65 – 80 minutes (depending on your oven) – check if it’s done by using the toothpick test (inserted in the centre, the bread is ready if the toothpick comes out clean).

When done, remove from the oven and allow to sit in the pan for 10 minutes. Turn it over onto a wire rack and allow it to cool completely… or serve warm.

note: Shauna baked hers in a 9-inch cake pan so her baking time was about 40 minutes.

creamy corn muffins… olĂ©!

I decided to have a little Mexican fiesta over the weekend… a good excuse to bake some treats – an even better excuse to have everyone over for a relaxing evening. It turned out great – both the company and the food were a HUGE success. I made a batch of my creamy corn muffins – originally inspired by the Eat, Shrink and be Merry ladies… I have to say, their recipe is pretty good – I tweaked mine a little (why not right?!)… and always get great results. If you want to add a little something to your Mexican fiesta (or to have with some chili) I recommend these – and so do most people who try them :0)

Creamy Corn Muffins
ingredients:
1 c. yellow corn flour
1 c. yellow cornmeal
2 tbsp brown sugar
1 1/2 tsp b. powder
1/2 tsp b. soda
1/4 tsp salt
1 can (398 mL) cream-style corn
1/2 c. buttermilk (milk w/ 1/2 tbsp lemon juice, allow to sit for 5 minutes)
1 x egg
2 tbsp butter, melted

Preheat your oven to 375F. Spray a 12-cup and a 6-cup muffin tin with cooking spray.

In a large bowl combine the corn flour, cornmeal, sugar, b. powder and soda and the salt. Set it aside.

In a smaller bowl, whisk together the corn, buttermilk, egg, melted butter and diced green chilies. Add these ingredients to the dry ingredients. Stir together until everything is just blended (you don’t want to over work these muffins).

Using a small ice cream scoop, divide the batter into the 18 muffin cups (about 2 scoops in each cup – or 1 large scoop). Bake for 20 minutes. Remove the muffins from the tins immediately and allow to cool one a wire rack. Delish.

Recipe update

I’ve been tweaking the gluten-free brownies… the recipe has been adjusted a little (see below) AND I decided to dress them up a little – using both dark chocolate and white chocolate and marbling them. I’ve very pleased with the final product (and they taste just as great)…

Black & White Brownies
ingredients:
3/4 c. chocolate (decide whatever type you like)
6 tbsp butter, at room temperature
3/4 c. brown sugar
2 large eggs
1 tsp vanilla extract
1/4 c. tapioca flour
1/4 c. brown rice flour

preheat the oven to 400 F and grease a brownie pan.

temper the chocolate with the butter over a simmering pot of water – make sure that the water doesn’t touch the chocolate.

I used both white and dark chocolate – so I divided them in half and divided the butter (3 tbsp each) and tempered them each over the water until they melted.

Meanwhile, in a small bowl, mix the two flours together.

In a large bowl, cream together the sugar and eggs. add the vanilla and then the flour. combine. add the melted dark chocolate.

pour into your prepared pan and then add the white chocolate and take the spoon and pull it through the batter – it’ll create a marbled effect.

pop it in the oven for 20 minutes. when baked, remove and place in the ice water (yep, still sticking with that idea) and allow to cool completely.

you should get about 20 brownies. I’ll say it again – I HEART these brownies… enjoy mes amies.