gluten free baking!

So you may or may not have noticed by now that I'm really into food. 

Especially now. 

And especially now that the nausea is starting to subside. 

And especially now that it's cooling off...cooking in a hot kitchen is not fun when it's 100+ every stinkin day.

Annnnyway, I've had a hankering for banana bread lately, and I just so happened to have some bananas on their way out sitting on my counter!

So, I brought out the mixer and got busy! 

I used the recipe from the back of Bob's Red Mill Gluten Free All-Purpose Flour, and it was delish!

Rob said he couldn't even tell the difference from "real" banana bread, so that's always a compliment.

No Hassle Banana Bread

1/3 c. canola oil (I only had vegetable)

2/3 c. brown sugar

2 large eggs

1 tsp. vanilla

1 & 3/4 cup GF all purpose flour

2 tsp. baking powder

1 tsp. Xanthum gum (I use Guar gum, it's way cheaper & you can use it interchangeably in recipes calling for XG)

1 & 1/4 tsp. cinnamon (I used 2 tsp.)

1/2 tsp. salt

1 & 1/2 c. mashed bananas (about 3-4)

1/2 c. chopped nuts (walnuts are yum!)

1/2 c. raisins (I omitted these)

It's true, I can't follow a recipe exactly...I don't know why.

Preheat oven to 350. Grease a 9x5 loaf pan.

Cream the first 4 ingredients with mixer.

Mix in the remaining dry ingredients.

Stir in mashed bananas, nuts & raisins.

Pour into pan & bake for about an hour.

(My pan is dark, so it really only took about 45-50 minutes...be sure to check it 15 minutes or so before it's done so it doesn't get over-cooked)

Smear with butter, and devour!

If you are a gluten-free eater, you have to try this recipe! I love BRM products, and they have so many great recipes on their site. I can't wait to try this one out with pumpkin puree instead of bananas. Mmm, Fall.