Since we’ve gone wheat/gluten free I’ve been experimenting more with baking. Once I realized just how many gluten free flour options there are out there I was determined to find the right combination of flours for some of my favorite recipes. On top of the list, Banana Bread.
Now since I’ve started eating baked goods without wheat I’ve come to realize that even the taste of regular white flour is bitter and unappealing. A simple combination of Tapioca flour, white or brown rice flour, almond flour and teff flour has more flavor and substance.
Grocery shopping has been much more interesting since going gluten free. I’ve found things in my market that I never would have taken the time to notice before. For example the international section where I normally would cruise through, grab my rice wine and soy sauce, I’ve discovered German feldkamp bread, available in pumpernickel, whole wheat, sunflower and more.
I’m trying new things and loving it! However this proves painful not only to my grocery budget, but to my cupboards as well. $229 dollars later I found myself stuffing at least 6 different flour/flour mixes into my pantry. Not to mention the staples of gluten free cooking, xanthan gum and corn meal. So when life lands you a flourish of gluten free flour, what do you do? You Bake!
Yummy Chocolate Chip Maple Banana Bread – Gluten Free
3 large ripe bananas
1/2 cup olive oil
3 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar (light)
1/2 cup pure maple syrup
1 tsp bourbon vanilla extract
1 cup all purpose gluten free flour mix
1 cup white rice flour
1/2 cup teff flour
2 tsp xanthan gum
1 tsp baking powder
1 cup dark chocolate chips
Slowly sift in flour, xanthan gum and baking powder, mixing constantly.
Stir in chocolate chips.
Transfer mixture to two(2) 4″x8″ bread pans, or muffin pans.
Bake in 350 degree oven for 25-35 minutes or until inserted toothpick comes out clean.
Drizzle 1/4 cup pure maple syrup over hot bread/muffins.
Remove from pan and serve.