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Listen up my gluten free friends! How many of you found out about your gluten intolerance and spent months, or maybe even years eating gluten free pasta that falls apart until it turns into a rock? Or how about those hamburger buns that just start out as dry cardboard and end up as a rock?
I know others still who spent so much time trying to come up with the best gluten free flour blend, but still, that homemade bread just doesn't taste... quite the same. I've heard, and tasted, all of this and more. Quite frankly, to find out your gluten intolerant can be a little depressing at first as you brave this whole new world of gluten free dining.
Well, not only am I here for you, Bob's Red Mill is here for you too!
The first time I tried this Bob's Red Mill Gluten Free 1 to 1 Baking Flour I was nervous. I was making pumpkin bread after all. If you remember anything about me, let it be that I am someone of integrity, who loves pumpkin. This flour does exactly what it says it'll do! Take ANY recipe you love and no longer eat because of the gluten free burden you carry. Swap out the regular all purpose flour in your favorite cookie, muffin, or bread recipe for this. There is no guess work, and guess what?!?! You don't get rock hard, crumbly, cardboardy gluten free sadness!
I am only singing it's praises because I have tested it over and over again and it has never let me down. It's a 1 to 1 ratio so you literally don't have to change a thing. The xanthan gum is already mixed in as well. Trust me guys, just do it that way. When I have added it separately it gives my dough a weird taste. The taste isn't there after baking but honestly, who doesn't like to sneak a little cookie dough? Although... I am trying to eat healthy...
Nevermind that, if you're going to give yourself a little treat (because really a healthy balanced diet will include an occasional treat) then you deserve a bite of cookie dough!
Except today. Today we are making gluten free banana bread. Why gluten free? Because I want you to love this flour as much as I do!
I think everyone probably already has their favorite banana bread recipe. If you don't, you will now! The best banana bread contains the basics of butter, eggs, brown sugar, vanilla, and slightly browned bananas. Whatever recipe you use, I want to give you a few tips for your banana bread.
Tip #1: Use brown sugar! Brown sugar will give your bread a depth that you just can't get from white sugar. You're getting lighter sugar from your bananas. Let the brown sugar draw out that sweetness so the banana flavor shines through.
Tip #2: Avoid using multiple bowls. Most recipes tell you to mash the bananas before adding them to your mixture. I am all about minimal clean up. After you cream together your butter and sugar place your bananas on top and mash them there before you mix them in. It should look something like this:
See how the mashed banana has hardly any brown sugar in it yet? Once they're mashed like this you can mix them in with your creamed butter/sugar combo. I don't recommend skipping the mashing because science. Mashing the bananas helps draw the sugars out even more. Then you can use a fork to mix them in with the sugar and butter and you'll get a nice flavor from your bread.
You can use this same trick if your recipe calls for your eggs to be beaten before mixing. Just break them right on top and beat them with a fork before stirring them in.
Bonus tip: if you use beaters to mix your recipe your bread will be taller anyway (also science.) So you can also go that route, but beating the eggs just a little bit on their own will also help with this.
Tip # Ilosttrack: If your recipe doesn't call for vanilla you really need to add it anyway. I don't trust any baked good recipe that doesn't call for vanilla. Just sayin'. I don't know why you wouldn't want it in there. Always add a teaspoon of vanilla to all of your baked goods and you will never be sorry. You're welcome.
Now this time around I fully intended to zest an orange rind into the batter but then I completely forgot. I am including it in the recipe anyway, but just know that with or without it, the bread is amazing.
This banana bread turned out moist and sweet with the perfect crust. When he had a bite PH said, "this is gluten free? Wow!" What better affirmation do you need than that?
Hi there everyone! It's Lindsey and I'm doing my first post for a new series. I have a goal this year of eating healthier, losing all the weight I've gained since PH and I started dating, and being better about meal planning and prepping.
I know these goals are similar to the goals many people set for themselves with the new year, so I thought, "hey, I should share a healthy recipe every week!" This is going to be great for all of us! It'll keep me on track with my goals since all of you wonderful readers and followers will be expecting a recipe each week, and you'll get to profit from it since I'll try new recipes and only share the ones I like!
I decided to call it Renny's Recipes. Renny is a nickname I was given by some friends in college, and it makes for a nice title don't you think? This week I'll be sharing with you how to make some amazing and delicious Zucchini Lasagna!
Not only does this recipe up the vegetable factor, but it lowers calories and carbohydrates since you use zucchini in the place of lasagna noodles. It's also great for people with gluten issues. There is no pasta here, and it tastes great!
I originally found this recipe on a website called Skinny Taste, which you can find here. I've made a few tweaks to it which I will share with you here in Photo form.
First and foremost I want to talk about my mandolin. Alicia got to be the cheater on our Friday favs and share two, so I didn't get to talk to you about my mandolin. I love my spiralizer for making long thin zoodles that are more like spaghetti noodles, but for this recipe, and many other recipes, the mandolin is where it's at.
It'll slice your vegetables lengthwise and make them nice and even, which is especially handy when you're using them in a lasagna dish like this one. I actually have two mandolins, because PH had one before we got married, and I bought one before we got married too, specifically to make this recipe. You can find mandolins similar to mine here (this one has a bowl to catch the slices of veggies in), and here. I promise you, a mandolin slicer makes all the difference in the world!
The first time I made this recipe, PH was very skeptical. I made it for a family with a mother undergoing chemotherapy treatments and a little girl that was getting tested for Celiac's disease. This was the first dish that came to mind, and of course, if I was making it for them, I was just going to make enough for the two of us as well! I can tell you, it was a huge hit, and when I told him I was making it this week, PH was pretty happy about it.
I adjusted the measurements in this recipe for what I used to feed PH and I. Don't worry, we still had PLENTY of leftovers. I've linked to the original. She makes hers in a 9x13 pan if you'd like a larger lasagna.
This lasagna is delicious and you'll love it! I served it with fruit since I'm trying so hard to have good balance in our meals. You could do a nice side salad, or some garlic bread! I really never understood a side of bread with pasta, but garlic bread is delicious so I never complained. Now you can have some and not feel guilty about it! Just heat some french bread in a 450 degree F oven with some butter and garlic spread over it. When it gets a little toasty it's done!
Let me know what you serve as a side to your lasagna, and if you get a mandolin, give me a review on the difference it makes in your meals!
Hey, Alicia here again with another great Ecuadorian recipe from my husband; Pan de Yuca. I think that literally translates to "Yuca Bread" but in English we call it cheese bread.
As you can see it's not cheese bread like is normally thought of when one talks about cheese bread. Cheese is the main ingredient in these delicious little buns. So instead of just having cheese sprinkled on top of bread this is literally cheese bread.
This bread has an ingredient that isn't found in most grocery stores here in the USA. Yuca starch, yuca harina, or sometimes called tapioca starch, can be found at Latin markets (our local market is called Rancho Market). We like the Goya Brand tapioca starch. You can also get it on Amazon.
When my husband first started making his bread for us he used this recipe from Laylita's recipes. Over time he has changed the recipe to have the bread turn out as he likes them. Laylita has a lot of fun and delicious Ecuadorian dishes on her website so it's worth a gander to check out her site.
Click through the gallery below to see the process in action of making these. They are very easy to make. Usually he only uses one type of cheese but since he was making them for a large family this time, he had to use 4 different cheeses to have enough dough, and the results were very delicious and flavorful.
Click on the button below to get the recipe. I'll post a few tips below too.
As you can see from these ingredients, this is gluten free! So if you have celiac friends, this should be safe for them to have!
I hope you get to try these and enjoy them. We'll probably post soon about the yogurt drink that goes with them so stay tuned!
Let us know if you have tried the recipe and what you think. Or if you have any questions, post it in the comments below!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to ten and counting! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, and my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!
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