So as you guys know, I’m a big fan of whole wheat flour. I prefer the white wheat, but will use regular bran whole wheat over white flour any day. Well, I get emails sometimes asking me for substitutions on things, like eggs, or nuts, but it took having a little girl in my daughters class with a gluten allergy and my turn at making snacks for me to realize that whole wheat isn’t always best .So I turned to my friend Wendy over at Gluten Free Momma, to see what sort of snacks I could make.
She had a recipe for gluten free banana bread, and with a few mods, I turned them into muffins for the class! Thanks Wendy for this recipe!
I doubled the recipe, but I’ll put the single portions in here in case you want to make either one loaf of bread or 18 muffins.
What you’ll need:
2 cups of brown rice flour
1 tsp baking soda
1/4 tsp salt
4 eggs
4 mashed bananas
1 cup sugar
1/2 cup applesauce (I used pear sauce that was homemade that I canned not that long ago).
1/3 cup canola oil (I used olive oil as I don’t like canola oil)
1 tsp vanilla
What you’ll do:
1. Mix together your flour, baking soda salt and sugar.
2. Mix your wet ingredients, the eggs, bananas, applesauce, vanilla and oil. I used a food processor to really mash those bananas up.
3. Mix your wet and dry ingredients, and spoon it into a muffin pan, giving each cup about 2/3 of the way full with batter, or spoon batter into a 9x5 bread loaf.
4. Bake at 350º for 20 minutes for the muffins and 45 minutes for the bread.
5. Eat and PROFIT!
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