I recently picked up Cybele Pascal's, Allergen-Free Baker's Handbook from the library, and I can't tell you how happy I am to finally find a basic, all purpose, gluten~free flour mix that tastes like the real deal!
Our go-to flour has been the Kinnikinnik brand, but with all of us having wheat allergies, commercial mixes can quickly blow the weekly food budget.
For baking day this week, we decided to try a banana~raisin quick bread and I'm proud to say that it's the first pan in a long time that hasn't gone immediately into the trash!
Basic Gluten Free Flour Recipe::
*4 C. Authentic Foods Brown Rice Flour
*1 1/2 C. Ener G Potato Starch Flour
*2/3 C. Ener G Tapioca Starch Flour
Mix it all together and store in air tight container.
Banana~Raisin Gluten Free Quick Bread Recipe::
3 C. ripe bananas
1 2/3 C. sugar
2/3 C. veggie oil
3 C. basic gf flour mix
2 1/2t. xanthan gum
2t. baking soda
1/2t. baking powder
Preheat oven to 350 degrees and grease 9 x 13 baking pan. Mix all the wet ingredients together in a large bowl. Stir in remaining dry ingredients. Stir in raisins. Pour batter into pan and bake until knife comes out clean (approx 25 minutes).
Overall, delicious, but a little dry. I think next time I'll add a little milk to the mix and see what happens.
Labels: cooking, gluten free