“Special” Gluten-Free Banana Bread

“Special” Gluten-Free Banana Bread

Nov 16

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Are you gluten-free? It seems that most people who are gluten-free are particularly passionate about their grain substitutes. I was strictly gluten-free when I was trying to get pregnant with Salem. Back then (all of four years ago), you practically had to have a downtown, cash-only connection to find anything that was gluten-free, and it always tasted like cardboard. Now, you can find gluten-free products in most grocery stores and restaurants. Even Wal-Mart has a gluten-free aisle. You know if Wal Mart has legalized recreational grain protein substitute usage, it is fast on its way to occupying majority thinking. My three (almost four) year old is gluten-free, so I am always using substitute ingredients in all our favorite homemade goodies. I recently laced Jessica Seinfeld’s Deceptively Delicious Banana Bread Recipe with all sorts of “special” ingredients that my boy could enjoy.

“Special” Gluten-Free Banana Bread

nonstick cooking spray
1 1/4 c Bob’s Red Mill “Sweet” White Sorghum flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon or pumpkin spice
1/2 c packed brown sugar
1/4 c coconut oil
2 large egg whites
1 1/2 c banana puree
1/2 c cauliflower puree
1 tsp vanilla extract

Preheat oven to 350 degrees F. Coat a 9×5″ loaf pan, or 2 mini pans, with cooking spray.

In a bowl, mix the flours with the baking soda, baking powder, salt, and cinnamon (pumpkin pie spice). Set aside.

In a large mixing bowl, Mix the sugar and oil with a wooden spoon until well combined. Add the egg whites, pureed banana and cauliflower, and vanilla. Add the flour mixture and mix just until combined.

Pour the batter into prepared pans. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes for a large loaf and 25-30 for 2 mini pans. Let cool on a rack for 5 minutes and then turn out onto a wire rack to cool before you slice, slice, pass.

Try it over the weekend and let me know what you think!

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