I've been experimenting with a gluten-free diet to see if it will resolve some of my woes. So far, I've not seen much improvement, but I'm not giving up yet! For our basic meals, I've just made substitutions and we've been okay with that. Rice noodles for pasta, gluten-free flour for breaded items (the few times I do that a year, lol!), and rice. I've just chosen not to eat the bread items when/if I add them to the meal.
I had bananas that needed used, so I decided to try a muffin recipe this morning. I really was a bit aprehensive to 'experiment' with a normal recipe because gluten-free flours are rather expensive. I'm glad I did, though.
Here's the recipe:
1/2 cup melted butter
3 mashed (very ripe) bananas
2 eggs
1/3 cup plain yogurt (or sour cream)
1 tsp vanilla
2 cups Bob Mill's All-purpose gluten-free flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts (if desired)
Preheat oven to 350. Spray a loaf pan OR muffin tin (will make 18 muffins). Combine all the dry ingredients (flour, sugar, baking soda, salt) and set aside. Beat butter, bananas, eggs, and yogurt/sour cream until smooth. Add vanilla and beat for about 1 minute. Slowly add dry ingredients until well blended. Add nuts. Pour into a greased loaf pan or scoop into muffin tins, filling them at least 3/4 full. Bake 45-60 minutes for loaf pan or 20-25 minutes for muffin tin.
The bread doesn't rise much, so feel free to fill up your tins. This does produce a very moist and heavy bread. The riper the banana the less you'll taste the difference of the flour. My family didn't even notice that these were gluten-free...that's a GOOD thing! Let me know if you try them out and enjoy them!
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