One of the things I missed most when I first went Wheat Free was bread. I love bread, all kinds of bread. Back when it was discovered that I had a wheat allergy, there wasn’t the Gluten Free options out there like there is today. It took me many, many hours in the kitchen working with different flours like white rice (my go to flour), brown rice, Tapioca, etc and lots of trial and error to figure out what I was doing. (Not sure I have actually accomplished it totally but I have a bit of knowledge now…lol)
While I actually do not have a problem (that I know of) with gluten, it is in wheat. So I love that I can go to a store and buy “Gluten Free” and I am able to eat it, generally. I say generally because I also have an allergy to potato, which is often used in GF products. That is why I still do a lot of baking and cooking at home. It’s safer and I can get a larger variety of delicious foods.
If you are allergic to gluten, or are just cutting out for health benefits, here is a Banana Bread Recipe I thought you might enjoy. Let me know if you try it and if you liked it or not. You can even get a little creative on the recipe, if you feel like it, and share it with the rest of us!
* 4 eggs
* 3 medium overly ripe bananas, mashed
* 1/4 cup honey
* 1/4 cup coconut milk
* 1 tbsp Vanilla Extract
* 2 tsp Baking Soda
* 2 1/4 cups almond flour
* 1/2 tsp Sea Salt
* 1/2 tsp Cinnamon
1. Preheat oven to 350 degrees F
2. In a bowl, mix eggs, banana, honey, coconut milk, and vanilla.
3. In a separate bowl, combine the remaining ingredients.
4. Combine both mixtures and stir until well incorporated.
5. Grease a bread pan and pour in batter. Bake for 35-50 minutes
Hope you enjoy!
Till Next Time,
Rebecca & The Gang
Finding Our New Normal