Alternative Banana Bread

[robinmckinley]

 
This entry comes to you via the wonders of modern homeopathy.  There’s apparently Something Going Round, the way somethings do, and I’ve had the uncomfortable impression that it’s been eyeing me thoughtfully for the last few days, contemplating its next move.  And then it was Peter who woke up this morning feeling icky.  He however is feeling

Comments

[ssshunt]

Glutenfreegirl has a chocolate banana bread at

http://glutenfreegirl.blogspot.com/2005/12/and-finally-theres-teff.html

When the back is better I am going to try this.

[robinmckinley]

I'll try this. I've pecked at glutenfreegirl (and it's bookmarked) but haven't settled down to study. Is the book good? I've read the first few pages on amazon.

[ssshunt]

I haven't read all of the book either but I like it--it's helpful for me to see how someone else figured out this gluten-free thing. She speaks mostly from personal experience, but I don't mind that. I have yet to try a recipe from the book, but they all look delicious. When I'm back on my feet...

Like I've said before, I did make the cornbread from the glutenfreegirl site and it was amazing. So much more taste than regular cornbread. And it wasn't dry--it was just right. First thing I'm going to do after I'm back on my feet is re-stock all my weird flours (in plastic bins this time!) so I can cook and bake. (If I remember right, the cornbread used 3 different flours.) And now, off for a tapioca bread sandwich. With real cheese. I can eat a little every now and then...

[robinmckinley]

Well, I'll go get the book, and look more closely at the site, but I would really like to know anything you feel like posting (have you posted about this? Can you provide links?) about baking with no-gluten flours. Even my cornbread has a little wheat flour in it.

[ssshunt]

I'm still new (ten months) to being gluten free so I don't know a hell of a lot about baking yet. And I'm afraid to experiment (just now, anyways) so I don't have a lot of experience yet. Mostly I've been trying to figure out meals, etc. (I've lost weight because I can only eat this or that, so it's not all bad.) But if you want I can post a couple of recipes that I've found to be good, or links to them. I never was a baker, really. But I want to be one now. And I will learn how to make a good sandwich bread, even if I have to invent it myself.

[robinmckinley]

Yes please! And thanks!

[robinmckinley]

Yes, it's the 'crumbly' I know a lot about. No rye? Bummer. She's *really* gluten intolerant. I'm WILDLY paranoid about chemicals, preservatives at the top of the list, so I ALWAYS check ingredients. Anything that isn't in English, and it goes back on the shelf.

I use cooks.com a great deal and they had a nice recipe for pecan florentines that had no flour - and very tasty :)

********** GREAT. Thank you. I will look this up. --I don't seem to be wheat/gluten intolerant, I just feel that, with my digestion, I should probably *not* have too much of *anything* (except perhaps broccoli), and since cereals generally are a known dubious substance I want to try more swapping around.

[ssshunt]

Here's that great cornmeal recipe I found at http://glutenfreegirl.com. Even if you think you don't like cornbread, this one will change your mind. The special ingrediant is honey, and the finished product is wonderful with a little bit of butter and some more honey. Check it out at

http://glutenfreegirl.blogspot.com/2006/11/slice-of-warm-cornbread-on-cold-night.html

[robinmckinley]

Yes well she's gluten free and I'm *dairy* free, but I'll figure something out and meanwhile it looks terrific, so thank you!

[robinmckinley]

It's both. So the enzymes are only half the answer. I feel they SHOULD be the whole answer, since digestion is digestion, but . . . not.