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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?
4/15/2017 02:39:58 am
I usually use twice the vanilla a recipe calls for!
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Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, 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!