How the Blog was Born

Hi, my name is Geri and I'm a reformed Gluten Eater. I've been Gluten Free for over 4 years now, and I'm hanging on! In fact I'm such a Gluten Free fanatic that I'm sure I irritate my friends with all my "this is why gluten is bad for you" talk! But I have had a few friends want to jump on the wagon with me, so this is for them. I decided it might be easier to have my recipes in a place where they could get them instead of waiting for me to email them!! And it gives me a venue to talk all I want about the evils of gluten, and traditional medicine, and artificial sweeteners and so on and I will never know if you tune me out!! So that is How the Blog was Born. Whether it dies or not...we shall see....well I don't think you can kill one of these things, so I guess it's here to stay. If you want some ideas and recipes on how to eat Gluten Free, and how to keep your kids and yourself out of the doctors office then feel free to join me!! And if you have things to share, please comment and I'll add it on!!

Enjoy the Journey!!

Tuesday, September 4, 2012

Banana Bread

1/2 Cup butter softened
1 C sugar
2 eggs
1 C mashed, really ripe bananas
1/4 C milk
1 tsp lemon juice

2 C  Featherlight mix  (For healthy breakfast muffins use instead- GF Flour Mix + 1/4 C flaxseed meal)
2 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbls cinnamon
1/2 C chopped nuts

Mix sugar and butter until blended.  Make sure you use a bowl and wooden spoon - NOT A MIXER.  Add eggs one at a time and blend.  Add bananas milk and lemon juice and stir till blended.

Mix dry ingredients well and then mix in to wet ingredients.  Add nuts if you would like.  The key is not to beat or mix too much.  

Pour into bread pan or muffin tins.  Makes 1 loaf.  Bake @350 for 50 minutes.  check with knife in the middle.  Depending on how your oven bakes it may need more or less time.  Gluten free flour generally takes a little longer than normal flour to bake!
Enjoy!! mmmmmmm

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