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Found 22 results

  1. Celiac.com 08/23/2018 - With the market for gluten-free goods and ingredients going like gang-busters, the proliferation of new flours made from previously unavailable ingredients is helping to change the product manufacturing landscape and to open up whole new avenues of nutrition, health benefits and flavor for people with celiac disease. One of the latest gluten-free flours to hit the market is banana flour, an alternative to wheat flour that has gained popularity for its light, fluffy baking results. Made of 100% dried, ground green bananas, banana flour is not only gluten-free but also paleo, Whole30-approved, and vegan. Highly nutritious banana flour also touts numerous health benefits. In addition to being naturally gluten-free, banana flour is similar in calories to regular white flour, but is made from a completely different type of carbohydrate. While white flour is made from simple starches that are quickly absorbed and turned into energy, banana flour contains high levels of what is called “resistant starch.” Resistant starches are so-called, because they work a bit like soluble fiber, slowing the digestion of carbohydrates, and resisting absorption by the gut. Resistant starches are also found in foods such as whole grains, vegetables, and legumes. “Resistant starch has been found to be beneficial for colon health, increasing satiety levels, and lowering blood sugar,” said registered dietitian Amy Margulies. “Banana flour also contains high levels of phenolic acid, a type of phytochemical found in many plant foods, which works like an antioxidant and supplies both potassium and vitamin B6.” Banana flour not only produces light, fluffy baked goods with a good nutrition profile, it is also easy to use. When substituting banana flour for wheat flour in a recipe, simply use about 30% less banana flour.
  2. This creamy blueberry banana smoothie is packed with calcium, vitamin C, B-vitamins, and iron. And, it's high in protein and fiber. Plus, all my smoothie recipes are always gluten-free and dairy-free. Let me know if you try this recipe. Creamy Vanilla Blueberry Smoothie Yield: 2 - 4 servings; 6 cups; 48 ounces Duration: 5 minutes Ingredients 1.5 cups crushed ice 2 Frozen Bananas 2 Tablespoons Arbonne Vanilla Protein Shake Mix, (or another protein mix) 1 ½ cups unsweetened, unflavored almond milk 1.5 cups fresh or frozen blueberries Directions Place ingredients in the blender in the following order: ice, frozen banana, protein powder, almond milk, and blueberries. Blend all ingredients in a blender on high, until creamy and smooth, about 1 minute. Kitchen Tools Blender or Vitamix Notes I prefer to use crushed ice and a frozen banana which yields a colder smoothie. I peel and slice the banana before freezing, and I freeze the bananas at least 24 hours ahead of time. Slicing the banana helps to ensure the smoothie blends easily.
  3. Celiac.com 05/04/2017 - Japan's ANA airline is catching some public relations heat this week after reports that a man flying from Tokyo to Australia received a banana instead of the gluten-free meal that he booked in advance. London resident, and celiac disease sufferer, Martin Pavelka flew All Nippon Airways flight from Tokyo this week, a nine-hour flight. Numerous media have reported Mr. Pavelka's plights in glaring terms, such as the Independent's alarming headline: Man Given Banana as Gluten-free "Meal"Â on Nine hour Flight, with the equally sensational sidebar: Londoner flying from Tokyo to Sydney was handed a banana as the gluten-free inflight "meal." However, a closer reading shows those claims to be pretty misleading. The fact is that Mr. Pavelka did receive his specially-ordered gluten-free meal at dinner, shortly after departure. The banana was part of the breakfast meal, the second meal service for the flight, which is where the trouble began for Mr Pavelka, who said he was "expecting something more substantial."Â "All other passengers were served full breakfast meal consisting of eggs, sausage, mushrooms, bread, and yogurt,"Â Pavelka told the Standard, while all he received was a single banana,"Â which though "definitely gluten free…did not keep me full for very long."Â So, let's add this all up. On a nine-hour flight, Mr. Pavelka received his special gluten-free meal for dinner, and then about 5 hours later, about 2 hours or so before landing, he received a banana in lieu of a full breakfast? But he wanted more? And this is a new story? In the account given by the Standard, Mr. Pavelka's first words to the flight attendant were "is this some kind of joke?"Â Not exactly diplomatic language. Nor, by the Standard's account did Mr. Pavelka ask for anything more, such as a yogurt, or additional fruit? Clearly Mr. Pavelka received less food at breakfast than the other passengers, but the food was gluten-free, as was his earlier dinner. It's entirely reasonable for Mr. Pavelka to expect to be treated like the other passengers, and to receive more for breakfast. However, without more detail, it's hard to know exactly what ANA offered at the time of booking, or whether there was some kind of mix-up with the caterers who provide meals, including specialty meals, to ANA. Do we know for sure that ANA actually offered a full gluten-free breakfast on that flight? Or that Mr. Pavelka was promised one? That said, both Mr. Pavelka and the newspapers covering the story owe it to the public to be more clear and less sensational about the actual facts. Expecting two gluten-free meals, and receiving one gluten-free meal and a banana is a very different story than just receiving a banana. Reports that the banana was the only gluten-free food ANA provided Mr. Pavelka for the entire nine-hour flight are simply wrong. ANA in fact provided Mr. Pavelka with a gluten-free dinner. The Standard managed to bury that important detail in paragraph ten of an eighteen paragraph article, while the Independent slipped it into paragraph seven of a thirteen paragraph article. Both papers carefully avoid mentioning the fact that the dinner was gluten-free. The paragraph in the Standard reads: "Although he had been given a larger meal the previous evening when his flight left, Mr Pavelka said he was expecting something more substantial for breakfast."Â Yet, somehow, the Standard published the story under the fact-mashed title, "Londoner who ordered gluten free meal on nine-hour flight is given a single banana to eat with knife and fork." Both the newspapers and Mr. Pavelka seem focused on spinning a story that the banana was the only food ANA provided Mr. Pavelka during the flight, which was simply not the case. Such obfuscation, presumably in search of readership, does little to provide clarity on the actual details, and much to cause doubt and confusion about what are actually fairly simple, if inconvenient, facts to a fairly mundane, and not-altogether newsworthy, story. If Mr. Pavelka received only a banana for his nine-hour flight, that would truly be an outrage. If he received a gluten-free meal, plus a banana, that would be an inconvenience. The story was presented as an outrage, when the facts indicated it was clearly more of an inconvenience. This article was revised for clarity by the author on 5/10/2017. Read more: The Standard.co.uk Metro.co.uk The Independent.co.uk
  4. Celiac.com 07/30/2016 - Try using the new brown paper muffin holders that you can now buy in stores that reach over the top of the muffin holder. Bake at 375F for 20 - 25 minutes. Ingredients: 1 Cup margarine or butter softened or melted 1 ½ Cup sugar or 3/4 Cup sugar and 1/4 Cup of honey 2 eggs - whisked 1 Cup crushed and drained pineapple 1 Cup chopped dates 1 Cup raisins 2 Cups of mashed bananas (I use ripe ones; it is easier) 2 tsp. Vanilla These last four ingredients you can mixed together in a bowl first before adding to remaining mixture: 3 Cups White Flour ( I have tired both King Arthur Four and Cloud 9 Flour, both work well) 2 tsp. Soda 21 tsp. Baking powder 2 tsp nutmeg or cinnamon Directions: Don't beat the heck out of these muffins, but ensure there is no mixture left unturned. Spoon into the large muffin tins and set your timer for 20 - 25 mins. To start. They are done when a toothpick comes out clean. Cool before you take them out of the pan. My non-celiac husband likes to heat them hot with butter on which increases the calories, but then he can burn them off!
  5. Ingredients: 1 stick margarine or butter, softened 3 large bananas, very ripe 2 cups rice flour 1 cup sugar 1 cup pecans, finely chopped 2 eggs 2 teaspoon gluten-free baking powder 1 teaspoon gluten-free vanilla Directions: In large bowl, cream butter and sugar. Beat in eggs, vanilla, and bananas. In separate bowl, stir and mix flour and baking powder. Combine this with the banana mixture until all dry ingredients are moist. Stir in pecans. Turn batter into 5" x 9" loaf pan. Bake @ 325F for about 1 hour and 20 minutes.
  6. This recipe comes to us from "sickchick" in the Gluten-Free Forum. Gluten, Soy & Dairy Free Ingredients: ½ cup brown sugar 1 cup organic coconut flour 4 large organic eggs 4 tablespoons virgin coconut oil 3 tablespoons coconut milk 1 teaspoon pure vanilla 2 ripe bananas ¼ cup shredded coconut ¼ cup chopped pecans 1 tablespoon minced candied ginger 1 teaspoon baking powder ½ teaspoon baking soda Pinch kosher or sea salt ½ teaspoon Saigon cinnamon ¼ teaspoon ground cloves ¼ teaspoon cardamom Directions: Preheat oven to 350F. In your favorite mixer, put eggs and sugar, set on low to dissolve sugar crystals, then add coconut milk, oil, vanilla and spices, let blend for about a minute. Turn off motor and add remaining dry ingredients. Blend well. Prepare muffin tins with Pam spray. Fill each with batter to tops. Bake 20 minutes. Makes about 10-12.
  7. Celiac.com 07/18/2014 - It’s been hot lately, so I’ve been looking and lots and lots of tasty cool, and frozen things to make the summer just a bit more enjoyable. For people who love chocolate and bananas, oh, and whipped cream, this recipe delivers. Ingredients: 1 box Jell-O Chocolate Pudding Mix ½ teaspoon vanilla extract 4 large bananas, peeled and sliced 2 cups sweetened whipped cream 3 tablespoons of Kahlua coffee liqueur, as desired Directions: Pour milk into large bowl. Add vanilla. Add Kahlua, if desired. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until thickened. Peel bananas and cut into slices. Arrange slices into a 9-inch pie dish. Spread pudding mixture over banana slices in 9-inch pie dish. Freeze 6 hours or until firm. When ready to serve, remove from freezer. Let stand at room temperature 15 min. or until it can be cut easily. Slice into desired serving sizes and top with whipped cream. Option: If you have a gluten-free pie crust, feel free to put the pudding and banana mixture into the shell. The chill or freeze as desired.
  8. The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan. 1 cup mashed ripe bananas ¼ cup chopped nuts ¾ cup sugar ¾ teaspoon gluten-free baking powder 1 teaspoon gluten-free vanilla ½ teaspoon baking soda 2 eggs ¼ teaspoon salt 1-¼ cups rice flour ¼ cup vegetable oil Combine the bananas, sugar, and vanilla in a medium mixer bowl, and beat at medium speed for 1 minute. Add the eggs and mix well. Combine the rice flour, nuts, baking powder, baking soda, and salt in a large mixer bowl. Add the banana mixture alternately with the oil to the dry ingredients, mixing well at low speed. Pour the batter into two 8 x 4 inch loaf pans. Bake at 350 degrees F for 50-60 minutes or until done. Cool for 5 minutes before removing from pans. This recipe came from the first TCCSSG cookbook, page 16.
  9. This recipe comes to us from Stefi Kaplan. Ingredients: 3 bananas 2 eggs ½ cup raw sugar ½ cup creamy peanut butter 1 ¾ cup white rice flour 2 teaspoons baking powder 1 teaspoon baking soda 1/3 cup butter or shortening (melted) ½ cup buttermilk (if dairy products are a problem, use ½ cup rice milk mixed with 1 teaspoon lemon juice) ½ cup chocolate chips Directions: Preheat oven to 350F. Mix first 4 ingredients in a food processor. Blend for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along w/ the butter and milk. Blend well. Add the chocolate chips and press "pulse" once or twice. Ladle the batter into muffin tins lined w/ papers, filling each paper to the top. Bake for about 12 minutes, or until the muffins are firm to the touch. Cool and serve. Top with frosting or chocolate drizzles, if desired.
  10. This recipe comes to us from Belinda Meeker. Ingredients: 3 medium ripe Banana's smashed or 9 ounces of pumpkin 1/3 maple syrup 1 teaspoon gluten-free vanilla (I use Frontier Alcohol-Free from Fair trade) Directions: Mix together and set aside. Toppings- 1 cup sugar and 2 teaspoons cinnamon. Mix together and set aside (place into shaker like salt or recycled pumpkin spice container). Muffin Mix Ingredients: 2 cups gluten-free flour 1 teaspoon xanthan 1 cup packed brown sugar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon pumpkin spice 2 table spoons buttermilk powder 2 eggs beaten 1/3 cup vegetable oil ½ cup water Directions: Combine all dry ingredients into a mixing bowl, make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir just blend. Gently fold in bananas or pumpkin mixture with a knife until blended, then let rest for 7-10 minutes and fill foil cupcake papers and place on a cookie sheet (makes 13-15 muffins). Top with topping mixture and bake at 375F degrees for 10- 15 minutes or until done. Place on wire rack until cool.
  11. If you follow health food trends, chances are that you've heard of the superfood pseudograin, quinoa. It is nutrient-rich, packs a complete protein, is high in fiber, etc. etc. The bottom line is that you should probably be trying to come up with a way to integrate quinoa into your diet, whether gluten-free or not. Nuwi offers an easy solution with their gluten-free quinoa smoothie with banana, which is not only gluten-free, but lactose-free with no sugar added as well. These smoothies are a great way to take your quinoa on the go, and they actually retain that fresh-blended smoothie quality, even though they're totally shelf-stable. They're relatively light on sugar, and pack 3g of fiber and 3g of complete protein in one tiny 10 oz., 160 calorie bottle. They're worth a try, especially if you've been looking for a way to up your quinoa intake. For more information visit their site. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  12. Preparation time: 15 minutes. 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. Ingredients: 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: 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. In an electric mixer, cream butter or oil, and sugar until light and fluffy. Add eggs one at a time and beat to blend. In a medium bowl, whisk together silkie flour mix, baking soda, baking powder and salt. Add to the butter mixture and mix until the ingredients combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts. 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. 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. Let the muffins and bread rest for 10 minutes before transferring them to a rack to cool.
  13. This recipe comes from Great Gluten Free Goodies by Rebecca Reilly: 1 cup sugar ½ cup butter, softened 2 eggs 3 ripe bananas pinch salt 1 teaspoon baking soda 2 cups gluten free mix ½ teaspoon xanthan gum Cream the butter. Add sugar and continue creaming for several minutes Then add the eggs, one at a time. Mash the bananas with a fork, then stir into mixture. Add salt. Mix flour, soda, xanthan together. Gently stir into batter. Spoon into greased pan. Bake at 350 for 1 hour. This is great toasted with butter and cinnamon or honey on top.
  14. Celiac.com 08/24/2012 - Tired of the standard choices for gluten-free pasta? If researchers at the University of Brazil have their way, you may soon be enlivening your current gluten-free choices with pasta made from the flour of green bananas. The researchers included Renata Puppin Zandonadi, PhD, Raquel Braz Assunção Botelho, PhD, Lenora Gandolfi, PhD, Janini Selva Ginani, MSc, Flávio Martins Montenegro, MSc, and Riccardo Pratesi, PhD. According to an article in the Journal of the Academy of Nutrition and Dietetics, the team found a way to make pasta out of green banana flour. The flour is completely gluten-free, and the pasta compares favorably with pasta made from whole wheat, according to taste test results. Currently, green bananas are regarded an undesirable product, with low commercial value, and limited industrial use. In an effort to change that reality, the researchers set out to develop and analyze a gluten-free pasta made with green banana flour. When they tested their finished product, they found "no significant difference between the modified pasta and standard samples in terms of appearance, aroma, flavor, and overall quality," study researcher Renata Puppin Zandonadi, PhD, of the University of Brazil, said in a statement. For the study, researchers had 50 people without celiac disease, and 25 with celiac disease, taste whole wheat pasta made with eggs, and compare it with pasta made from green banana flour, egg whites, gums and water. Both the test group with celiac disease and the group without celiac disease reported that the banana flour pasta tasted better overall than the whole wheat pasta. If the project pans out, it could be a win-win-win, offering banana growers and pasta product makers a way to expand their markets, and offering consumers of gluten-free pasta a new and delicious alternative. What do you think about the idea of gluten-free pasta made from green bananas? Share your comments below. Source: Journal of the Academy of Nutrition and Dietetics
  15. This recipe comes to use from Joy Mendez. ½ cup butter or margarine 1 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 ½ cups mashed ripe bananas (about 3 medium) 1 ½ cups gluten-free flour mix 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon xanthan gum ¼ cup baking cocoa (optional: ½ cup chocolate chips added to the dark batter--I did this and the result is delicious) You could also add chopped pecans...will do this next time! You could also dust with powdered sugar after they cool. In a mixing bowl, cream butter and sugar. Add egg and vanilla extract; beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 13 x 9-inch baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350F for 25 minutes or until the bars test done. Yields about 2 ½to 3 dozen bars.
  16. Ingredients: ½ cup oil or melted butter ½ teaspoon salt 1 cup sugar 1 ½ teaspoon baking soda 3 or 4 eggs, separated 1 teaspoon baking powder 1 cup mashed banana (2-3) 1 teaspoon xanthan gum (optional) 2 cups gluten-free flour ½ cup chopped walnuts Directions: Melt butter and mix with sugar and egg yolks. Add mashed banana. Sift dry ingredients and add gradually. Stir in chopped nuts. Fold in stiff-beaten egg whites. Bake at 325F in greased loaf pan about 1 hour and 15 minutes. Test with a toothpick.
  17. 1 cup sugar ½ cup butter 2 eggs 3 tablespoons sour milk mixed with a bit of lemon juice 1 teaspoon soda Vanilla 2 cups corn starch Pinch of salt 3 bananas (mashed) Mix everything together with the exception of the bananas. In a separate bowl, beat the bananas with a mixer until smooth. Combine the two and mix thoroughly. Bake in a loaf pan at 325F for 60-70 minutes (or longer) until a toothpick stuck in the center comes out clean.
  18. This recipe comes to us from Dawn Dutton. Recipe makes 1 pancake, takes about 10 minutes to cook. 1 banana 2 tablespoons Bette Hagmans Light Bean Flour Mix 1 egg Pinch salt - approx. 1/16 teaspoon Dash baking powder - approx. 1/8 teaspoon (optional) Pinch baking soda - approx. 1/16 teaspoon (optional) Pam Heat small non-stick skillet on med-high heat. Mash banana in a small bowl. Add all other ingredients; mix well. Spray skillet with Pam and add pancake mixture. Turn heat down to medium. Cook pancake until bubbles form in pancake, and then burst. The bottom of the pancake will be dark brown. Flip pancake and cook until that side browns. Serve with maple syrup or gluten-free jam. The Light Bean Flour Mix is on Page 32 from Bette Hagman's The Gluten-Free Gourmet Cooks Fast and Healthy According to my calculations the pancake has about 240 calories.
  19. 7 eggs, separated 1 c. sugar 1 c. potato starch flour 2-3 mashed bananas 1 c. ground walnuts Fresh strawberries, sliced Ground walnuts for garnish Beat whites until stiff and set aside. In separate bowl, beat yolks and sugar together. Add potato starch slowly, beating to a smooth consistency. Add mashed bananas and groundnuts. Gently fold mixture into whites. Grease bottom but not sides of tube pan. Pour batter into pan and bake at 350F for 45 minutes. Turn pan upside down and let cool. Garnish with strawberries and ground walnuts.
  20. This recipe comes to us from Karen Sirois. Heat oven to 350F and grease a 9x5x3 inch loaf pan. Mix thoroughly: ¾ cup sugar 2 tablespoons soft shortening 1 egg Stir in: ¾ cup milk 1 cup mashed overripe bananas Stir in: (heres where it gets personal) 2¼ to 2½ cups brown rice flour (I started with 2 and ¼, added a little more till the consistency looked right to me) 2 tablespoons of xanthan gum 3 and ½ teaspoons baking powder 1 teaspoon salt When you have the consistency looking right to you, add ¾ to 1 cup chopped nuts. Bake about 60 minutes (I started checking mine at 50 minutes...when a toothpick stuck into the center comes out clean its done). As with all rice flour baked goods, it slices a lot cleaner when its cooled.
  21. This recipe comes to us from Ellen Gold. 1 cup brown rice flour 1 cup white rice flour ¼ cup each potato starch flour & tapioca flour 1 tsp. xanthan gum 1 tablespoon gluten-free baking powder ½ tsp. salt tablespoon egg replacer (dry ingredients mixed) ½ cup butter, (or canola oil) 2/3 cups honey or brown sugar -or- ½ cup fructose cream oil & sugar 1-½ cups thoroughly mashed overripe bananas Mix bananas with oil/sugar. Oil one standard or two small loaf pans, (or six mini-loafs). Dump dry ingredients into wet ingredients, and stir until all is moist. Immediately put the batter in the pans and bake at 350F (however that translates in centigrade) for 40 minutes to an hour depending on loaf size. Cool on rack.
  22. This recipe comes to us from Elizabeth Griffith. Makes 12 biscuits. 1 cup gluten-free flour mix with a bit of chick pea flour thrown in (tapioca, brown and white rice flour, potato starch, chick pea flour, ½ teaspoon of xanthan gum/cup) ½ cup tapioca flour 1 teaspoon baking soda 2 teaspoons baking powder 3-4 Tablespoons sugar Sift all this together and add 2 medium large, ripe, well-mashed bananas (¾ cup - 1 cup) and mix well. Add chick pea flour until the dough is just barely non-sticky drop onto oiled baking sheet, and bake at 400 degrees for 12 minutes.
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