Easy Gluten Free Banana Bread

Ingredients
1 stick softened butter
2 c rice flour
2 eggs
2 tbsp baking powder- G.F.
1 tsp vanilla- G.F.
1 c sugar
3 lg bananas
1 c chocolate chips

Directions
Cream butter and sugar together. Beat in eggs, vanilla, and bananas. In another bowl- mix flour and b. powder together. Add dry ingredients to banana mixture. Add in choc. chips. Spoon into 5x9 loaf pan. Bake @ 325 for 1 hr and 20 min. or until golden brown and toothpick comes out clean.


I found this recipe on the Celiac Sprue website but adjusted slightly. It called for finely chopped pecans, but I added the choc. chips instead. It turned out wonderful. The sides and bottom of got burnt mostly due to my oven, but the rest of it was amazing. I couldn't tell the difference from the ones I used to make with wheat flour.

Missing the days when I didn't have a wheat allergy

Today I made biscuits for dinner. Of course, I made Gluten Free biscuits for myself and then I made wheat infested ones for my husband. I miss the days when I was able to eat wheat and not get sick from it. Although, a lot of GF foods taste good it is just NOT the same! My biscuits came out thin and dense while my husband's came out light and airy and big. My favorite foods are pasta and bread. While I have found pasta that I like even better than the wheat pasta, I have yet to find a recipe for bread that even comes close to wheat bread. Don't get me wrong the GF homemade bread is a lot better than GF breads that are store bought. I don't crave Gluten Free bread like I like I did with wheat bread.
The holidays are fast approaching and I am feeling nostalgic for the baked goods and breads that are associated with Thanksgiving and Christmas. I know I can still have some of those favorites holiday goodies, but the taste and texture will be different. Like I said I am feeling a bit nostalgic and missing the days when I could eat a sandwich and the bread was light and airy.

Gluten Free Pumpkin Chocolate Chip Cookies

Last night I made the Pumpkin Chocolate Chip Cookies and they were moist and rich. In a word Yummy! Now, I was surprised that they really didn't spread out like I thought they would and they took a little longer in the oven because of that reason. Unfortunately I married a man who does not like pumpkin so I guess all those yummy cookies are for me. Too bad because I love pumpkin especially this time of year.

Gluten Free Banana Bread

1/3 c Canola oil

2/3 c packed brown sugar

2 large eggs

1 tsp vanilla extract

1 3/4 c Bob's Red Mill All Purpose Baking Flour

2 tsp baking powder

1 1/4 tsp cinnamon

1 tsp Xanthan gum

1/2 tsp salt

1 1/2 c mashed ripened bananas

1/2 c finely chopped pecans or walnuts

1/2 c raisins

Preheat oven to 350 degrees. Grease 9x5in nonstick loaf pan

1. Cream together oil, sugar, eggs, and vanilla in a large bowl with electric mixer.

2. Add flour, Xanthan Gum, salt, baking powder, and cinnamon to egg mixture, alternating with bananas.

3. Beat until smooth. Stir in nuts and raisins.

4. Batter will be soft. Pour in pan.

5. Bake for 1 hour.

Gluten Free Pumpkin Chocolate Chip Cookies

3/4 c canned pumpkin ( not pumpkin pie mix)
1/4 c butter softened (not melted)
1 tsp gf vanilla
1 egg
1 box Betty Crocker Gluten Free Chocolate Chip Cookie mix
1/2 c raisins - if desired
1/4 tsp ground cinnamon
powdered sugar if desired

1. Heat oven to 350. Grease cookie sheets with shortening.
2. In large bowl, stir in pumpkin, butter, vanilla, and egg until blended. Stir in cookie mix, raisins, and cinnamon until soft dough forms. Drop by rounded tablespoonfuls 2 inches apart on cookie sheet.
3. Bake 10 - 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.

Betty Crocker Gluten Free mixes

I have tried all of Betty Crocker's Gluten Free mixes and so far my favorite is the chocolate cake. All the mixes tasted good but the cookie and brownie mixes were dry and crumbly. Although, that is to be expected with gluten free baking. I added a little extra butter to the cake mix and it made it more moist. I found a recipe on the Betty Crocker web site for Pumpkin Chocolate Chip Cookies that I am going to try. It calls for the Gluten Free Chocolate Chip Cookie mix. I am excited to see how they turn out and I will let all of you know as well. I will even post the recipe for you to try.

My favorite wheat free/ gluten free products

When I started trying different types of wheat free/ gluten free pasta I tried some rice pasta but didn't like the taste, but then I tried Quinoa pasta which is made from corn and quinoa and I absolutely loved it. It didn't have a bad after taste and there wasn't a notable difference from regular pasta. They have spaghetti, linguine, fettuccine, elbow,and a few types of noodles. I was wanting to make lasagna for my husband and was wanting to use Qunioa noodles but I couldn't the lasagna noodles. I was hesitant to try the rice noodles, but decided to go ahead and I tried a different brand of rice pasta called Tinkyada. I was pleasantly surprised there wasn't a spicy after taste to the noodles. I also really enjoy The Gluten Free Pantry mixes for brownies and cakes. Bob's RedMill offers a variety of wheat/ gluten free flours that are staples when cooking and baking.

What are your favorite wheat/ gluten free brands?

Wheat free/ Gluten free stores

I was recently in western New York visiting my in laws and my mother-in-law took me to a grocery store called Tops. I was amazed to find 2 1/2 - 3 aisles of wheat free/ gluten free products. This is just a regular grocery store and to find that much of the gluten/ wheat free foods was a shock. My husband and I are considering moving up there and this was a definite plus if we decide to move there. We are currently visiting my parents are my parents took me to a small market called Miller's in Romey, West Virginia. It is not your normal grocery store its more like an Amish market. Anyway, they had an organic aisle which included some gluten/ wheat free foods. There is also a regular grocery store Martin's in Cumberland, MD, which is about 30 minutes from my parents, that carry a few gluten/wheat free products maybe an aisle. Now back home in Nashville, TN, of course we have Whole Foods Market that have a lot of wheat/gluten free foods, but Publix, Kroger, Trader Joe's have wheat/ gluten free foods as well.

What grocery stores have you been to that carry wheat/ gluten free foods?

Wheat Free Yeast Bread

3 c G.F. flour mix
2 tsp sugar
1/4 c sugar
6 tsp yeast
3 1/2 tsp xanthan gum
1/4 c shortening
2/3 c powdered milk
1 1/4 c water
1 tsp salt
1 tsp vinegar
1/2 c lukewarm water
3 eggs

1. Combine flour, sugar, xanthan gum, powdered milk, and salt in mixing bowl- set aside.
2. In the 1/2 c lukewarm add 6 tsp yeast and 2 tsp sugar-stir- set aside.
3. Combine 1 1/4 c water and shortening in microwave bowl- heat gently until shortening melts.
4. Blend dry ingredients as you slowly add the shortening, water, and vinegar. Blend.
5. Stir in eggs, yeast, water, and sugar mixture.
6. With heavy duty beaters, beat dough for 2 min. at high speed.
7. Cover bowl w/plastic wrap and set in a warm place to rise until doubled (60-90 min).
8. Beat on high for 3 min.
9. Grease 1 large loaf pan or 3 small pans. Use greased muffin tins to make rolls.
10. Spoon batter into prepared pan(s).
11. Let rise until dough is above the edge of the pan.
12. Preheat oven to 400 degrees F.
13. Bake large loaf for 50 min. with top covered with foil.
14. Bake small loaves for 35 min.
15. Bake rolls for 25 min.
    

Determining what foods has wheat in the ingredients

When I was first diagnosed with my wheat allergy, I found it very hard to figure out what foods had wheat in the ingredients. It was more complicated than the obvious foods like bread, pasta, cereal, crackers, and baked goods. Wheat is listed as so many different things that it was and still is hard to know what does and doesn't have wheat in it. The FDA now mandates that manufacturers list any allergens on their packaging. Now this does make it easier, but there are still quite a few that do not list the allergens. For me, it definitely was trial and error with certain foods in determining if it was something I could eat. Now, that I am a couple years into this I have good idea what I can and can't eat. I am by no means an expert and have eaten something only to find out later that I shouldn't have eaten it, meaning my stomach is so bloated that I look pregnant, I am constantly sitting on the toilet, and have terrible gas pain. Sorry if that was too much info, but that is my reality. I have recently stumbled upon a list of ingredients that should be avoided. This list of ingredients contains wheat but also gluten. For me it is easier to stick to gluten free foods than to figure out what is strictly wheat free as opposed to gluten free. How have you dealt with this issue?

In another blog I will list those ingredients that should be avoided.

Gluten Free Cake

1 1/2 c white rice flour
3/4 c tapioca flour
1 tsp salt
1 tsp baking soda
3 tsp G.F. baking powder
1 tsp xanthan gum
4 eggs
1 1/4 c white sugar
2/3 c G.F. mayonnaise
1 c milk
2 tsp G.F. vanilla extract or almond extract


1. Preheat oven to 350 degrees- grease and flour 2 8" or 9" round cake pans.
2. Mix white rice flour, tapioca flour, salt, baking soda, baking powder, and xanthan gum together and set aside.
3. Mix eggs, sugar, and mayo until fluffy. Add flour mixture, milk, and vanilla and mix well.
4. spread into prepared pans.
5. Bake for 25 minutes

Giving up wheat

I don't know about you, but giving up wheat has really been the hardest thing for me to do in my entire life. That may sound a little over dramatic, but it's the truth. My willpower is not as strong as it should be, but it has gotten better over the past two years. At first, I stopped eating wheat maybe about 10-20% of the time and eventually I was eating less and less wheat. I would do really well and then I'd fall of the wagon so to speak. The craving for some delicious wheat infested treat would be too much so I'd give into the temptation. Even now there are times when I give into the temptation. Although, the temptations have lessened and most of the foods that I love with wheat I am now eating without wheat. I still fall off the wagon occasionally. I sometimes beat myself up about that and think why can't I give it up completely?! My body rejects this food so why am I still causing harm to my body. Honestly, it's a body image thing. I believe its a lack of self respect/ self love. I have always had body image issues which I have dealt with quite a bit. Obviously, I need to do a little more work when it comes to the wheat allergy. I am probably about 75% wheat free, which also means i am eating wheat 25% of the time. All I can say to that is at least I'm moving in the right direction. Since it has been very difficult to completely give up the wheat, I have to look at the positives so i am not beating myself up all the time.

It would really encourage me if those of you who know my pain would share your story on here. It might help to know others are struggling with giving it up as well.

Finding Out about my wheat allergy

I have been suffering with stomach issues for several years. First, it was being lactose intolerant and then few years later I was having stomach cramping, gas, and diarrhea after I ate. In the last two years, I would get very bloated in addition to the other symptoms after eating food. I went to chiropractor who suggested I go on this "diet" that basically get everything out except organic meat- free range, organic fruits and veggies, nuts, red wine, dark chocolate, and certain spices. It was an anti-inflammatory diet. I tried it for a month and I felt a lot better, but it was extremely hard for me to stick with it. During that month, I was doing some research on the internet about the diet. I came across information concerning celiac disease and gluten intolerance. Which led me to remember that when I was a freshman in college my doctor diagnosed me with wheat and potato allergies. Back then, I broke out in hives all over my body. I went to doctor several times because of the hives before he sent me to a doctor specializing in allergies. After determining what was causing the hives, I stayed off all wheat and potatoes for a year. My dad had a lot of food allergies as a kid and they went away. So I thought I would test it out to see if I was still allergic. Well, I ate both wheat and potatoes and did not break out in hives, so I figured that the allergies went away. While I was remembering all of this, I came to the conclusion that the allergies never really went away, but internalized and caused all my stomach issues. I started researching wheat allergy symptoms. The symptoms really didn't match my symptoms (some but not all). In the process of reading about wheat allergies, I also looked up symptoms for Celiac Disease. It seemed to me that I had more symptoms of Celiac Disease than a wheat allergy. I went to my doctor for a regular physical with the works. I told her my concerns and asked to test me for Celiac Disease... the results she said that I was mostly likely do not have Celiac. She sent me to the Vanderbilt University Medical Center allergy clinic to test for wheat allergy. The results from that testing is that I am STILL allergic to wheat and potatoes. I had then test for the potatoes too since I was once allergic them as well.

That was back in August of 2007, since then it has been a real struggle to give up the foods that I LOVE. Mashed Potatoes were my favorite side dish and pasta and bread were my favorite foods. I didn't really know a lot about eating gluten free foods, but its been over two years now and have learned quite bit about which foods are gluten free and also ingredients. I eat bread and pasta now, but they are made with gluten free flours. The bad thing about also having a potato allergy is that a lot of gluten free foods are made with potato starch or flour. So, I have to be careful even with the gluten free package foods.