If I haven’t told you lately, I cook and bake gluten free. In other words, I’ve had to relearn how to cook and bake.
I’ve reinvented the wheel on a quite a few old favorites, with varying degrees of success. This gluten-free twist on my grandma’s wheat-containing banana bread ran away with the grand prize, hands down.
My husband couldn’t believe these moist, fluffy muffins were gluten free! ( If he can’t tell it’s gluten free, it must be good.)
Most of my gluten free offerings are at least slightly crumbly. These babies rose beautifully in the oven and were pillow soft. Just add a slab of butter and indulge. Heavenly.
I think the secret is processing the ingredients in the blender; and, of course, adding enough xanthan gum to give it some “stick”.
To keep the muffins moist, don’t over bake. I usually don’t even pre-heat my oven when baking gluten-free; alternative flours tend to over bake easily.
Here is my take on MeMe’s Banana Bread! (If you’re a wheat-loving cook, check out my grandma’s delicious Blender Banana Bread recipe!)
A few more things:
- You can substitute the millet flour and arrowroot powder with Shoshanna’s Gluten-free Flour Mix– yum!
- To make a banana bread loaf, bake the batter in a loaf pan at 350-degrees for 30-40 minutes. The bread is done when a knife inserted in the center comes out clean.
This post is linked at Simply Sugar and Gluten Free
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