Moist Gluten-Free Banana Bread
A Recent Gluten-Free Flour Discovery
Somewhat recently, I discovered a new gluten-free flour mix that works wonderfully. I found it at Walmart, and it's called . I tried substituting this flour for regular (gluten) flour in normal recipes, and to my surprise, it worked! To be honest, it doesn't completely work on all recipes in exactly the same way, but it's a lot better than the copy-cat gluten-free recipes you find out there on the internet. Bob's Red Mill One-to-One
I recently tried this gluten-free flour mix on a regular banana bread recipe. I was not disappointed; it turned out really well! So, I decided to share it here so you may also try its deliciousness. I hope you enjoy it.
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 cups mashed ripe banana, about 4 large bananas
- 2 cups Bob's Red Mill One-to-One Gluten-Free Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F and spray a 9x5 loaf pan with cooking spray.
- In the stand mixer, beat together the butter, sugar and brown sugar until well combined. Scrape down the sides of the bowl.
- Add the eggs and vanilla and beat until fluffy. Scrape down the sides of the bowl again.
- Add the mashed banana and mix until well combined.
- Add all dry ingredients and mix until just combined. Be careful to not overmix the batter.
- Place in the oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
My Recent Gluten Experience
Ever since I discovered my gluten intolerance more than a decade ago, I have mostly remained true to my gluten-free lifestyle. When gluten and I separated ways, it seemed like it was for good.
A few months back, someone told me, "I might be able to cure your gluten intolerance." I thought, "Maybe this person is right." So, I agreed to try. He had discovered that massaging certain muscle pressure points could cure someone of an allergy. It would convince the brain to accept the food. So, I allowed him to do this. Mind you, this person is not a doctor or nurse. He had a doctor do it to him when he was a child.
My brain, and thereby my muscles, responded positively to the pressure point treatment. So, hesitatingly, with much persuasion on his part, I tried eating gluten again. All seemed fine for a few hours.
I got tired after a while, but I'd had a busy day, so I attributed it to that. I took a nap. When I woke up, my mind felt foggy and my movements felt like they weren't quite under my own control. I moved jerkily. After about 10 minutes, I started feeling like I couldn't breathe. I was wheezing. When I tried to talk, my words came out slowly and slightly slurred. I couldn't think of the words I wanted to explain to the person how I was feeling.
Eventually, he carried me to the car because I had lost strength in my legs, and he rushed me to the hospital. The doctors took my vitals, and all was normal. The doctors were informed of my gluten intolerance. They then labeled what I was experiencing as a panic attack, a psychological reaction to the gluten I had eaten. When the panic attack had subsided, I was released and I returned home. I vowed to never eat gluten again.
Since that experience, I have redoubled my efforts to make as many things gluten free that are typically full of gluten so that I can eat them. I have found several good gluten-free recipes, but not very many that taste as good as the versions with gluten. This banana bread recipe, however, fits the category of a gluten-free treat that, in my opinion, is wonderfully satisfying.
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© 2019 Tori Leumas