kelly z

My husband loves this banana bread. I got the recipe from Glutenfreeda:

1-1/3 cup gluten-free flour (I use Grandma Ferdon's)

3/4 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1/4 cup vegetable or canola oil

2/3 cup sugar

3 large eggs, lightly beaten

1 cup ripe bananas, mashed

1/2 cup pecans, chopped (we onit these because of his tree nut allergy and add mini chocolate chips instead)

Preheat oven to 350 degrees F. Butter a loaf pan. In a medium bowl, mix together flour, salt, baking soda & powder. In a large bowl, mix the oil and the sugar. Add the flour mixture to the oil mixture and beat until blended. Gradually beat in eggs. Fold in bananas and pecans. Pour batter into loaf pan and bake for 1 hour, or until an inserted toothpickc omes out clean. Let cool in pan for 10 minutes before removing to cool on a rack. It's so easy!

When putting in the chocolate chips, I put a piece of wax paper in the bottom of the pan before buttering it, pour the batter in and then sprinkle the chips over the batter. Otherwise the chips all fall to the bottom and make the bread stick to the pan.

You can also use Gluten Free Pantry's Country French Bread Mix as a straight substitution for flour.

Good luck! This is great bread. Even our 7 yo (who doesn't have celiac disease) asks for it.

There are a few threads on this. Here's one of them:

Open Original Shared Link

It's interesting research, and I think there's something to it, but I also think most people here would disagree with me.

Thank you Mango04.

I just don't know what to think. I'd love to buy this for him...but I don't want to make him sick. I see the thought process has been around for a while - that first post was from 2/06. But I'm glad you led me in the right direction.

Thank you!

Hi all.

This is going to sound weird - but I thought I'd ask. My sister told me on the phone last night that her neighbor (who's brother has celiac disease) just bought plain-old sourdough bread off the shelf at the store and that her brother could eat it. That he actually requested this. She didn't know who made it (she was going to ask for me), but she said it was on the shelf like "any other package of bread...not specially made". Has anyone ever heard of this? I haven't. And I'm not talking about a specialty store bread either...just something you can get at Pick-N-Save or Walmart or Costco...one of those stores.

I just don't see how it's possible. I went directly to the grocery store last night after talking with her and the first loaf I pulled off the shelf had "unbleached wheat flour" as the first ingredient. I think there is a mixup in information somewhere between my sister and her neighbor. If there was sourdough bread I could pull off the shelf (like Wonder Bread and all the others), I'd be happy to make my husband 100 sandwiches!

Just thought I'd ask.

Thanks for reading!

Hi melrobsings.

I just bought the new cookbook "Bon Appetit - Without the Wheat" by Julie Ambrose and she has a recipe for Cinnamon Raisin Beer Bread! Here it is...

3 c gluten-free flour

3 tsp xanthan gum

1 c granulated sugar

1/4 c brown sugar

2 tsp cinnamon

3 tsp gluten-free baking powder

1 1/2 tsp salt

1 tsp gluten-free vanilla

1 c raisins

12 oz. bottle gluten-free beer

Preheat oven to 350. In a medium mixing bowl, combine the gluten-free flour, xan gum, granulated sugar, brown sugar, cinnamon, baking powder and salt. Make a well in the center and slowly pour in the gluten-free beer and vanilla. Stir until just combined. Fold in the raisins. Pour into an ungreased 8" loaf pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool before serving.

This recipe really caught my eye and I can't wait to try it.

Good luck!

Kelly

Thank you everyone for your responses! I think the same on the soy...it's a no go. I've asked him to switch to something else to drink at meals...so at least he's thinking about it.

Thanks again!

Hi all and thank you for taking the time to read this. My husband was diagnosed with celiac disease in March 06. At first, he had been given meds for acid reflux. For a long time, he'd have problems swallowing. He'd take a bite of his dinner, then wash it down with milk (no dairy allergy) and have to run to the sink to "gurge" everything back up. Over 6 mos. of that (meds for acid reflux) and he wasn't any better. Went in for an EGD. Diagnosed with celiac disease. They gave him some type of inhaler to help the "rings" in his esophagus ( result, we were told, of the celiac disease) go away. 6 months of that inhaler...still problems swallowing. Go back in for another EGD. They open his esophagus a little (again) and tell him to try that and see an allergist. Allergist says tree nut allergy and possibly soy allergy. Ok...so tree nut are out. I have been buying less food stuffs with soy in it (his orders...not mine...otherwise he wouldn't eat any soy at all). However, he STILL can't swallow normally.

Has anyone been diagnosed with these "rings" in their esophagus and do you have any suggestions?

Thank you.

Kelly

Check out "Saving Dinner" by Leanne Ely . . . it's not a gluten free cookbook, but many of her recipes are naturally gluten free or very easily modified. And they are all really good. She's also got a website, which I think is www.savingdinner.com

Good luck!

Hey gluten-free Betsy...by any chance are you a flybaby? Odd question (if you aren't...but I am).

Kelly

Thanks Robina! I can't wait to hear. I'll keep checking back to see if you like it and would recommend it.

Wow everybody - thanks so much! Now I don't feel so frustrated and am ready to give it another go (with more confidence)!

Obviously I'm new to the boards (I don't have a clue what I am doing) but it seems that other than baking bread, I've got a pretty good handle on what celiac disease is all about and can help my husband live a more normal gluten-free life.

Thanks again! You all are awesome for taking the time to get back to me with your tips!!!

Kelly

Hi!

I can't wait to make these for my husband. This may sound like a stupid question, but can I substitute regular milk for the soy milk? Even now that I type this, I'm figuring I can...but I am not familiar with soy milk or its consistency, so I thought I'd asjk.

Thanks!

Kelly

Hubby diagnosed by biopsy in 4/06.

when you make bread, you do not want the batter to be "pourable" like cake mix. Don't add all the flour in at once -- Before the dough becomes solid mass of dough while in the bowl, lift the beaters out and keep them out, and just blend in the remaining flour either with a wooden spoon or your hands and keep fliping it over and over until the flour gets absorbed; knead it a little; then take out of bowl and shape in in your bread pan; do not knead it again; let rise for about an hour in a warm place and bake.

I use gluten free pantry and use a Breadman machine. I let machine knead it once; then I shut the machine down and quickly shape the loaf right in the pan as soon as the kneading ends; then I shut the door and put 60 mins on my egg timer to let it rise. If it rose enough, I set the Breadman on "Bake only" and bake it for about 46 minutes.

I do not let the Breadman do the two cycles together as it could take longer than 60 minutes to raise if the room is not as warm as it should be. I feel I have more control that way.

Thank you. I will try the bread machine again, like you suggested. Maybe that's the key.

I appreciate it!

Kelly

Do you have dough hooks? I have a Bosch Universal system and use the dough hooks to mix the dough. With my machine that's what they recommend. What I have done is use the spatula to scoop the mix into the pan and also use that to smooth it out a little.

You'll find that dough hooks will prevent the batter from climbing.

Thank you Andrea.

I am still using the Hamilton Beach mixer we received as a wedding gift 10 years ago. I have been wanting to save up for a KitchenAid. Now is the time I guess...that way I can have a new mixer AND dought hooks.

Is there a certain type of sandwich bread that your family likes? I use Favorite Sandwich Bread from the Gluten Free Pantry. I'd be interested if you have one that your family likes as well.

Thanks again,

Kelly

Hi all.

My husband was so sick of the bread maker gluten-free bread that he stopped wanting sandwiches altogether. I told him I'd try once more...this time making it in the oven...I was successful. However, when I try to make some breads or cakes, the batter is not "pourable". It's so sticky that it just climbs right up the beaters of my mixer and actually stops the mixer. I am following package and recipe directions to the "T". I don't understand what I am doing wrong. I don't even want to make this anymore, but feel bad for him. This doesn't even resemble batter hat you can pour into a pan. I have so slop it in the pan in spoonfulls, then pat it out and try desperately try to scrape it off my hands.

Can anyone help me?

Thank you for reading!

Kelly

Hubby diagnosed after scope & biopsy in 4/06.