needs improvement: October 2009 Archives

I recently came to terms with the fact that I may have an intolerance to wheat and possibly dairy or lactose. I've cut them out of my diet for the most part and I've been feeling a lot better. (I've also lost six pounds in three days, but that's probably just because I haven't been eating much in general.)

Yesterday I spent $40 on a variety of gluten-free flours and quickly got to work on my first gluten-free baking experiment. I took my tried and true recipe for banana bread, switched out the flour and added a bit of xanthan gum as a gluten alternative.

I was amazed by how well it turned out! You can't tell just by looking at it that it's gluten-free. The texture is a bit gritty though and I think that's from the brown rice flour. Next time I will replace some of it with sweet rice flour.

For more information about gluten-free flours:
Gluten-Free Girl's guide to working with gluten-free flours
Celiac.com's gluten-free flour alternatives


» Recipe for Gluten-Free Banana Bread