To wheat or not to wheat, that is the question…….

Since I have been in America (18 yrs and counting) I have come across a lot of people with dietary restrictions that I had never heard of or been exposed to for that fact!

One of them being Celiac disease which is an allergy to gluten which is a protein found in wheat, barley or rye. Also there is a new trend of people just eating gluten free as a healthier life style!

So with this in mind and finding 4 bananas in the kitchen in need of desperate attention, I decided to embark on the task of making a Gluten Free Banana Bread.

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I tried doing this a few years ago and was amazed about the amount of extra ingredients I had to buy to make up for the lack of gluten (including some strange stuff called Xantham Gum),  to the point that it became very expensive to just bake a cake!

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Nowadays you can find Pillsbury Gluten Free flour
that already has all the necessary ingredients to allow the baking magic to occur!

I put together my banana bread ingredients and just replaced the regular 2 cups of flour with the gluten flour, crossed my fingers and into the oven it went.

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I have to say that I was pleasantly surprised, not only was it very tasty but it came out nice and moist and lighter than the regular one 🙂

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Not sure if I will stick to this version forever, but right now, it means I can share it with people who eat gluten free as well as enjoy a slight gluten free moment in life with the family ❤

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Oh and here is my recipe if you want to give it a try:

  • 3-4 ripe bananas mashed
  • 120 grams of melted butter
  • 1 cup of sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 2 cups of flour
  • dash of milk

Bake in a 350 Deg F oven for about an hour.

For a nice sweet and savory treat, try making banana bread sandwiches stuffed with ham and cheese 🙂

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