Jenny’s Gluten Free Banana Bread

Okay. Yet another week has passed and I’ve been busy in the kitchen when I can spare a moment. This recipe is also near and dear to my heart. It comes from my beautiful Mom as well. She was definitely an amazing baker growing up and so we had lots of treats to choose from. Of course it wasn’t gluten free, but not to worry I’ve got that covered. Since being on this allergen free journey, I’ve had the opportunity to help or convince … whatever you want to call it, some family near and dear to me to go gluten free. One of those people is my Mom. You see, my Mom also suffers from a few of the ailments I did before I went gluten free. Chronic diarrhea (sorry to share that with the world Mom … forgive me?), bloating, gas pains, hypothyriodism, and high cholesterol … just to name a few. So, in the last 6 weeks or so, she’s finally made the plunge to be gluten free as well. She tells me she hasn’t cheated and I’m so proud of her for that. It’s a hard road, and if you’re doing it, you know just how hard it can be. She says she feels better and that her tummy problems seem to be disappearing. So, I keep encouraging her to stick with it to see how she feels in the long run. I’ve also managed to convince both of my siblings, both brothers to give it a shot as well. They are both stubborn people, so this was a hard one to accomplish. 🙂 Yes, if you’re both reading this, you are stubborn! I am so very happy that they are atleast giving this gluten free life a shot. For me, being gluten free has been the best decision I’ve ever made. It’s a no brainer. If I was to cheat, I know I’d pay for it. One of my coworkers recently asked if I “allow” myself a cheat day. Hello?! No! There is a reason I’m gluten free. I’m not just jumping on the newest fad band wagon. I just said. No, I can’t have it at all. Ever. And seriously, why would I cheat when I have all the yummy food I want, gluten free, just waiting for me. This banana bread is definitely no exception to deliciousness. I asked Oliver, my 5 year old, to describe this banana bread to me in one word. His reply was “Yummy“, then he thought for a while and said “No wait Mommy! It’s better than yummy!” And, how could I argue with that? I can’t because I know that I could sit down and just eat the whole loaf! I hope you enjoy this as much as I do … with a coffee, with a giant glass of your favourite non-dairy milk, or tea …


 

Jenny’s Gluten Free Banana Bread

DSC_0361Preheat your oven to 325 F.

In your mixer combine the following:

2 cups Jenny’s All Purpose Gluten Free Flour * see note below

1/2 cup tapioca flour

1 tsp xanthan gum

1 cup brown sugar (packed)

1 tsp baking soda

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Next add the following to the dry ingredients:

2 eggs

3 medium over ripe bananas, mashed

1/2 cup canola oil

2 tbsp non-dairy milk (I used rice milk)

 

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Mix well in your mixer.

Fold in 1 cup Enjoy Life Mega Chunks. This step is optional, if you leave the Mega Chunks out, the bread will still be super duper delicious! But hey, why not add the chocolate?

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Transfer batter to loaf pans lined with parchment paper.

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Bake at 325 F for approximately 60 minutes or until a toothpick inserted comes out clean.

DSC_0361*This recipe makes 1.5 medium loaves or 2 small ones. I usually double this recipe to give me 3 medium loaves.*

Viola! Beautiful Banana Bread!  I hope you enjoy this banana bread as much as we all do!

Love,

Jenny

 

* Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca flour

1/2 sorghum flour

 

Jenny's Gluten Free Banana Bread
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Breads
Ingredients
  • 2 cups Jenny's All Purpose Gluten Free Flour *
  • ½ cup tapioca flour
  • 1 tsp xanthan gum
  • 1 cup brown sugar (packed)
  • 1 tsp baking soda
  • 2 eggs
  • 3 medium over ripe bananas
  • ½ cup canola oil
  • 2 tsp non-dairy milk (I used rice milk)
  • 1 cup Enjoy Life Mega Chunks (optional)
Instructions
  1. Combine the first 5 dry ingredients in your mixer. Mix well.
  2. Add the eggs, mashed bananas, canola oil & non-dairy milk. Mix well in your mixer. Fold in Enjoy Life Brand Mega Chunks (optional). Transfer batter to loaf pans lined with parchment paper.
  3. Bake at 325 F for approximately 60 minutes or until a toothpick inserted comes out clean.

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Glorious Gluten Free Bread

So, it’s taken me a while, but finally I’m here. I’ve had a busy week with kids, but managed to squeeze in a day of bread baking. My kids love this bread and frankly, so do I. It’s much tastier and oh, so much yummier than that rock hard  gluten free bread that you buy at the grocery store. In the past couple of years I’ve tried almost every store bought bread out there and have not found one that I actually like. And, I’ve baked more loaves than I can count at home. Mostly because I believe my kids have a slight addiction to this bread. They love to help out with making it and just can’t wait to get their hands on a slice after it comes out of the oven.  This recipe is straight forward and doesn’t require a lot of babysitting like other gluten free breads I’ve tried. And, just to be clear, it’s completely dairy free, soy free and of course, gluten free! So, because this is my first recipe post on the blog, I thought it was appropriate to post this bread recipe. I know that when I first went gluten free, the thing I missed the most was bread. So here it is …

Glorious Gluten Free Bread

2  cups Jenny’s Gluten Free Flour Blend * (see note below)

1/2 cup tapioca flour

2 tbsp white sugar

2 tsp xanthan gum

3/4 tsp salt

3 tbsp flax seed meal (optional)

2 1/8 tsp dry active yeast

2 large eggs

1 tsp apple cider vinegar

3 tbsp canola oil

1 cup warm water + 1 tsp white sugar

** please check with the manufacturer to ensure the products you use are gluten free

Preheat your oven to 200 F. Place bread pan in your oven to warm up. Once the oven has reached 200 F turn off the oven and turn on the light.

In your mixer (using paddle attachment) mix gluten free flour blend, white sugar, xanthan gum, salt and flax seed meal together. Blend well.

DSC_0294Measure out the warm water (not too hot as it will kill the yeast). Mix in 1 tsp white sugar until dissolved. Add dry active yeast to the water/sugar mixture and let proof  (about 5 minutes) while you prepare the rest of the bread.

In a separate bowl beat eggs slightly. Add to dry ingredients.

DSC_0291 Add canola oil and apple cider vinegar to the dry ingredients.

DSC_0295 Once your yeast is ready, add the water/yeast mixture into your mixer slowly while your mixer is mixing. The mixture will be very moist compared to regular gluten bread. This is how it should look.

DSC_0298Mix well.  Remove warmed bread pan from the oven. Line with parchment paper. Scoop bread dough into the pan and smooth the top of the dough using a spatula or a wet finger. Place the pan back into the oven. Cover with a light towel and close the door. Make sure your oven light remains on as this will help keep the heat and rise the bread. Let rise until double in size. (This time will vary.)

After the dough has risen to double in size, preheat the oven to 350 F. Bake for 35 – 40 minutes in the oven. The top should turn a beautiful golden brown colour and the bread will sound hollow on the bottom when it’s done.  Remove from the oven, and remove the bread from the pan immediately.  Place on a wire rack and cool completely.  Ta Da! Glorious Gluten Free Bread in all it’s glory! Enjoy!

DSC_0309This bread will last for several days on the counter, sealed. But, because there aren’t any preservatives, it will spoil after that. I usually slice the loaf once cooled or after a day and place it in a sealed bag in the freezer. Then your bread slices are ready when you want them!

* Jenny’s Gluten Free All Purpose Flour Blend

1 cup tapioca starch

1 cup brown rice flour

1/2 cup sorghum flour

 

 Jenny 

 

 

Glorious Gluten Free Bread
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Breads
Ingredients
  • 2 cups Jenny's Gluten Free Flour Blend * (see note below)
  • ½ cup tapoica flour
  • 2 tbsp white sugar
  • 2 tsp xanthan gum
  • ¾ tsp salt
  • 3 tbsp flax seed meal (optional)
  • 2⅛ tsp dry active yeast
  • 2 large eggs
  • 1 tsp apple cider vinegar
  • 3 tbsp canola oil
  • 1 cup warm water + 1 tsp white sugar
  • ** please check with the manufacturer to ensure the products you use are gluten free
Instructions
  1. Preheat your oven to 200 F. Place bread pan in your oven to warm up. Once the oven has reached 200 F turn off the oven and turn on the light.
  2. In your mixer (using paddle attachment) mix gluten free flour blend, white sugar, xanthan gum, salt and flax seed meal together. Blend well.
  3. Measure out the warm water (not too hot as it will kill the yeast). Mix in 1 tsp white sugar until dissolved. Add dry active yeast to the water/sugar mixture and let proof (about 5 minutes) while you prepare the rest of the bread.
  4. In a separate bowl beat eggs slightly. Add to dry ingredients.
  5. Add canola oil and apple cider vinegar to the dry ingredients.
  6. Once your yeast is ready, add the water/yeast mixture into your mixer slowly while your mixer is mixing. The mixture will be very moist compared to regular gluten bread.
  7. Mix well. Remove warmed bread pan from the oven. Line with parchment paper. Scoop bread dough into the pan and smooth the top of the dough using a spatula or a wet finger. Place the pan back into the oven. Cover with a light towel and close the door. Make sure your oven light remains on as this will help keep the heat and rise the bread. Let rise until double in size. (This time will vary.)
  8. After the dough has risen to double in size, preheat the oven to 350 F.
  9. Bake for 35 - 40 minutes in the oven. The top should turn a beautiful golden brown colour and the bread will sound hollow on the bottom when it's done. Remove from the oven, and remove the bread from the pan immediately. Place on a wire rack and cool completely.

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