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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    Gluten-Free Banana Pecans Muffin (Banana Nut Bread Option)


    Silka Burgoyne

    Preparation time: 15 minutes.


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    Bake time for muffins: 20 - 24 minutes

    Bake time for bread: 1 hr - 1 hr 10 minutes

    Makes 2 dozen muffins or 1 loaf of banana bread

    Note: When using the same batter for banana bread, the top does get bread brown quite easily; however, it is extremely moist inside.

    Gluten-Free Banana Pecans MuffinIngredients:

    • ½ cup (1 stick) unsalted butter, at room temperature or 1/2 cup of oil
    • 2/3 cup of granulated sugar
    • 2 large eggs*
    • 1 ½ cup of Silkie flour mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, ¼ cup each of  corn starch, 1/8 cup each of sorghum flour and potato starch)
    • 1 ½ teaspoon of baking soda
    • 1 ½ teaspoon of baking powder
    • ½ teaspoon of kosher salt
    • ½ cup of sour cream
    • 1 teaspoon of gluten-free vanilla extract
    • 1 cup of mashed rip bananas (3 medium size)
    • ½ cup of chopped pecans or walnuts
    • Cinnamon sugar (optional)

    Directions:

    1. Preheat oven to 375, for muffins, apply paper liner or spray oil to the muffins tin; for bread, use butter or oil spray to gease a 9 x 5 x 3 inch loaf pan; set aside.
    2. In an electric mixer, cream butter or oil, and sugar until light and fluffy. Add eggs one at a time and beat to blend.
    3. In a medium bowl, whisk together silkie flour mix, baking soda, baking powder and salt.
    4. Add to the butter mixture and mix until the ingredients combined.
    5. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts.
    6. For Muffin, fill each muffins tin abut 2/3 full and sprinkle some cinnamon sugar on top of the batter. Bake the muffin until golden brown on top. It should take about 20 - 24 minutes depending on the oven.
    7. For bread, pour the batter and fill the prepared loaf pan. Bake the bread for 1 hrs to 1 hr 10 mins until the bread is cooked. Note: the bread does get brown easily, so cover the top with foil after 20 mins of baking.
    8. Let the muffins and bread rest for 10 minutes before transferring them to a rack to cool.

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    Guest Lisa

    Posted

    This recipe works with Arrowhead mills gluten free all purpose baking mix. I simplified by mixing all the wet ingredients together and all the dry ingredients together separately and then just mixing dry and wet together right before popping them into the oven. I also substituted whole yogurt (1 cup + 1 tsp baking soda) for the sour cream and cut out the sugar and nuts altogether because I was baking for a baby. Added a couple tablespoons of honey instead. My version is not very sweet, but if you add a couple more extra ripe bananas, it tastes okay for a baby.

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    Guest Metta

    Posted

    I think this has great texture and taste. I don't care for that "funny" gluten-free taste you get with some other flour mixes. The texture is fluffy without being elastic like X. gum gives. I have tried using the Silkie mix with oat flour, since we are not true celiacs and tolernate traces of wheat. The Silkie mix w/ oat flour made GREAT Swedish Pancakes, which are basically crepes. I'm sure the true Silkie Mix would be great too, for those of you who cannot have oats. Excellent Job Silka.

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    Guest Heather

    Posted

    Recently started to look for recipes for celiac diets and gluten free foods for my family. This recipes was DELICIOUS!! Thank you!!!

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    Guest Cindy

    Posted

    I love making gluten-free banana nut bread for breakfast and am now searching for muffin recipes of all kinds to try. I can't wait to try this one! Thank you! :)

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    Guest Leah

    Posted

    I was diagnosed with my gluten intolerance only recently and have been pretty reluctant to branch out and try my hand at baking again. This recipe was one of my first attempts at returning to my cooking passion and the muffins turned out FANTASTIC!

    When I made the cinnamon sugar, I also added some cloves and they taste great!

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