Sunday, February 22, 2009

Gluten Free Banana Bread

As I write this, I am sitting at the airport awaiting my flight to Arizona! My parents have very generously offered to fly me out to visit them for 4 days! What fun! We will get to do some hiking (which I *love*) and just generally enjoy each other. I will try to post some pictures when I return next week.

I am putting the finishing touches on part 2 of my seed starting tutorial and plan to post that soon, but for now, I want to share with you a family favorite recipe.... banana (or zucchini, or carrot! LOL!) bread! As many of you know, we have two children who have Celiac Disease. Consequently, we cook almost everything GF (gluten-free). Thus, the gluten-free version that follows.

Recently I was able to get a large quantity of very ripe bananas at Aldi. Some banana bread was definitely in order!

You won't even know that this recipe is gluten free~ I promise!

Gluten Free Banana (or zucchini!) Bread

yield: 5 loaves
7 1/2 c. grated zucchini (or carrots or banana)

2 1/2 c. oil
2 1/2 c. honey

10 eggs

5 tsp. vanilla

5 c. brown rice flour
2 1/2 c. sorghum flour
4 tsp. guar gum

2 1/2 tsp. baking soda

2 1/2 tsp. salt

2 1/2 tsp. cinnamon

2 1/2 tsp. nutmeg

2 1/2 c. raisins and/or chopped nuts

Bake 350 for 45-60 min in sprayed or oiled pans. Cool in pans for 10 min before removing to cooling racks to finish cooling.
This freezes well, by the way~ if you don't devour it all!

1 comment:

  1. I am trying this recipe next week. We love our gluten filled banana bread but I really need to pull away from gluten, so I get to start with this :-)



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