Almost Sugar-Free Banana Bread (gluten-free)
4 medium or 3 large very ripe bananas , mashed
1/3 c. vegetable oil
2 lg. eggs
1/4 c. water
1 tsp. vanilla
2 c. flour (1 c brown rice, ½ c teff, ½ c tapioca, 1 1/2 tsp xantham gum)
1 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp brown sugar
Beat together mashed banana, oil, eggs and water until creamy. Add vanilla, flour, baking soda, baking powder, sugar, cinnamon and nutmeg. Beat well. Spoon batter into oiled and floured 9 x 5 inch loaf pan. Spread batter evenly.
Bake at 350°F for about 50 minutes or until a knife inserted comes out clean. Cool completely on wire rack before slicing.
*** This bread is very dense and chewy
My sisters, cousins, and myself have a fondue weekend once a year. This year we decided to do everything gluten-free and I thought I would share some of the recipes and food we used.
Here are the recipes for the fondue. All of the ingredients we used were gluten free.
For the bread
Noodles for dipping were: Pasta Prima Gluten Free Five Cheese Ravioli. We found these mixed in with the gluten noodles, not in the gluten free section of the grocery store.
Summer Sausage was Thousand Hills Summer Sausage
Assorted fresh fruits, veggies, and beef roast were also used
** Need 2 people to make
For the dough
Follow this recipe and make enough dough for 2 loaves.
For the cinnamon sugar coating
1 Tbsp cinnamon
1 c sugar
For the caramel topping
3/4 cup butter
1 cup brown sugar
Combine the cinnamon and sugar in a large bowl and set aside. Follow the directions for the bread dough but don’t bake it or let it rise just yet. Working very quickly (it’s fast rise yeast so it needs to get to a warm place to rise asap) and with a friend (one person for the spooning and the other for coating), take small spoonfuls of the dough, drop them in the cinnamon/sugar and coat, and place them randomly in a greased glass 9 x 13 in pan. When finished, sprinkle the remaining cinnamon/sugar over the dough.
Cover the pan with greased plastic wrap and let rise in a warm place for 30-45 minutes or until the dough has doubled in size (I put the dough in my oven, turn the oven to 350 for 1 minute, then turn off the oven). Meanwhile, melt the brown sugar and butter in a saucepan, but do not boil. Pour the caramel topping over the dough anytime during its rise time, but before baking it. After the dough is done rising, preheat the oven to 400 degrees. Bake for 25-30 minutes or until the bread is golden brown and crispy on top.
Immediately turn upside down the bread onto a cookie sheet or storage container (this lets the caramel topping coat everything). Cool. Serve. Store.