Gluten-free banana bread

I just checked and I have not posted this recipe even though I have made it a few times.  So, here it is:

Note:  This recipe was originally posted using whole wheat flour at: http://8weekstoabetteryourecipes.blogspot.com/2012/09/banana-bread-8-week-friendly.html

I modified it so it is now Gluten-free

Gluten-free Banana Bread (with honey)

Ingredients

  • 2 cups gluten-free flour  (without xanthum gum in it)
  • ¼ teaspoon xanthum gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar free applesauce
  • 3/4 cup honey
  • 2 eggs, beaten
  • 3 mashed overripe bananas

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan (** see note at bottom).
  2. In a large bowl, combine flour, xanthum gum, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes and then turn out onto a wire rack.

** If I make three small (3 inches by 6 inches) pans I cook it for about 35 minutes.

gluten-free

Note:  This photo is from a loaf that has been in my refrigerator for a few days – still tastes great and does not fall apart easily.

I just added this recipe to a permanent page under Gluten Free Pages.

Later – H

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Menu planner

I mentally knew we had different foods we liked, but we had been in a rut lately.  So, using ideas off Pinterest, a bargain I found at Michael’s Arts & Crafts, the metal organizer (originally for a locker) I had gotten from Rummage Sale this summer that I had painted black, some magnetic ‘Days of the Week’ I was not using, colored envelopes from the Dollar Store and ‘labels’ printed using the online Avery program I created our list of main dishes.  (One day I will need to make a side dish and a dessert list also, but that is a project for the future.)

I started by using the Avery program and found that I could use the program to print on ‘labels’ (1×4 inches), but in my case I printed the main dishes on colored card stock  (white=chicken/turkey, blue=beef,  green= fish/seafood,  yellow = pork, orange = non-meat, pink=crock pot soup, and red = have not tried yet)

So, I collected the recipes I could think of and started adding the titles (with cookbook name and page, etc) to the colored card stock.  I was surprised to see we had about 40 main dishes.  Next, I cut the main dishes into strips and put them into the (mostly matching) colored envelopes I got from the Dollar Store.

The bargain I got from Michael’s was a Metal board with a giant ‘E’ on it for 50 cents (90% off).  I was not sure what I would do with the ‘E’, but I could see it would easily peel off and the board was decoratively painted.

The metal organizer holds the colored envelopes with the unused dishes (with the meat type written on the envelope), a colored envelope that contains the used main dishes (I am writing the Month/week number of the back as we use a main dish) and a colored envelope that contains blank strips so I can add dishes as we think of them.

The magnetic Days of the Week and the main dish strips are hung on the metal board.  If something comes up then I change out/remove that day’s main dish.

So, that is our Menu Planning setup.  It has helped us eat different meals and so far we have not repeated many meals.

If you make something similar I would love to hear about/see it.

Later – H

Apple and Craisin(R) Crisp (can be gluten-free)

Northern Nevada had the ‘perfect’ weather for growing apples (including our dwarf tree), berries (plenty frozen in the freezer) and pears (not us, but a friend gave me two big bags which are now cooked and frozen as pear sauce waiting for me to can them).

So, I have been looking for apple recipes and making apple items.  So far I have made Crock pot Applesauce with cinnamon (thickened at the end with arrowroot) and an Apple and Craisins® Crisp.  I realized that I rarely make a recipe the way I find it (tweak it for Gluten-free flour or in this case I combined/made up my own recipe).  So, if you like apple crisp and happen to have some Craisins in the house you might want to try it (with regular or gluten-free flour).  Leave a reply and let me know what you think!

Apple and Craisins® Crisp   (made a 9×13 pan)

Filling:

8 cups cut up apples (and rinsed afterwards)

½ cup white sugar (** our apples are tart so I started out with more sugar than if the apples were sweet)

1 cup Craisins® (dried cranberries with sugar)

2 Tablespoons Lemon Juice

Topping:

1 cup rolled oats  (gluten-free or regular)

1 cup brown sugar

½ cup flour (gluten-free or regular)

1 teaspoon cinnamon

½ cup butter or margarine (I used the Smart Balance that states it is good for cooking)

½ cup chopped nuts (optional)

Preheat oven to 375 degrees F.  Mix apples, sugar, Craisins and Lemon Juice together and put into pan.  Combine oats, sugar, flour and cinnamon.  Cut in the butter until mixture resembles coarse crumbs.  Add the optional chopped nuts.  Spread topping over the filling.  Bake for 30 to 35 minutes or until fruit is tender and topping is golden.

Enjoy! – H

Pinterest projects

I have stated before that Pinterest can be addicting.  So, I figured I would start posting pins (recipes, crafts, etc) at least one idea a week stating whether it worked out for me.

So, the first project is Baked Fried Chicken that is a ‘KFC type’ chicken that is REALLY good!  The original post is from http://thewondertwins.blogspot.com    (look under recipes)

Since I mostly cook gluten-free I had to make some minor changes (changed the wheat flour to gluten-free) and since I didn’t have any ‘Season All’ so I had to find a copycat recipe and make the spice mixture (minus the curry since I didn’t have any).

If you try it out let me know what you think.

Later – H

Homemade Ranch Dressing (Gluten-free even)

While on vacation we decided we liked the flavor of the Restaurant Ranch Dressing (for dipping fries,etc) better than the ‘name brand’ gluten-free Ranch Dressing we have been buying for years.  I asked around and found out we probably could buy ‘Restaurant style’ Ranch Dressing, but it comes in large containers – about a gallon.

So, I did a Google search and found ‘Chili’s Ranch Dressing Recipe’ on http://www.food.com

http://www.food.com/recipe/chilis-ranch-dressing-392314

Ingredients: 1/4 cup mayonnaise,  1/4 cup sour cream,  2 tablespoons dill pickle juice, 1 tablespoon buttermilk, 1/8 teaspoon salt, 1/4 teaspoon dried parsley, 1/4 teaspoon onion powder, 1/8 teaspoon garlic powder ,1 dash pepper

Directions: 1)  Combine mayonnaise, sour cream and dill pickle juice in a medium-sized bowl. 2)  Add in buttermilk. 3)  Stir in the rest of the ingredients. 4)  Chill for about 30 minutes.

Now to see how long the juice in my new jar of dill pickles lasts.  I may have to find a recipe for ‘dill pickle juice’  🙂
Enjoy – H