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
Showing posts with label Sweet Breads. Show all posts
Showing posts with label Sweet Breads. Show all posts
Tuesday, September 4, 2012
Sunday, November 21, 2010
Pumpkin Bread
Okay, another of my favorites at the holidays is that amazing smell of Pumkin Bread! MMMMM I can smell it now! Oh that's cuz I just made some!! :)
I took my original gluten FULL recipe and lowered the sugar and the oil and made it gluten free and even better than before!! It is amazing! (if I do say so myself!)
Okay, I better tell you first, this batch I make is a jumbo because that is how I have to bake for my family! So you can 1/2 it if you want, or just make extra for your friends and neighbors!
Pumpkin Bread
1 large Can pumpkin (stick to Libby's, it really has the most flavor!)
1/2 C ground flax seed (you can get it at Costco now! also called Flax meal)
3/4 C oil
1 C applesauce
2 1/2 C sugar
5 large eggs
1 tsp vanilla (mexican vanilla is best!)
Mix that really well. Then add dry ingredients:
4 3/4 C gf flour mix. (I usually use 1/2 brown rice mixture and 1/2 rice powder mixture, or use all brown rice mixture because the rice powder mix makes it too fine.)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 Tbl each - ground cinnamon, nutmeg, and cloves
This makes 3 large loaves or 6 medium. I got some disposable medium size pans at Walmart that I reuse. I also make muffins with them.
Bake @ 350 for about an hour. The large loaves take an hour. The smaller I start checking at 50 minutes, but remember it always takes things made with rice flour longer to cook than normal! so don't worry!
muffins take about 15-20 minutes. minis take about 12. ENJOY!
I took my original gluten FULL recipe and lowered the sugar and the oil and made it gluten free and even better than before!! It is amazing! (if I do say so myself!)
Okay, I better tell you first, this batch I make is a jumbo because that is how I have to bake for my family! So you can 1/2 it if you want, or just make extra for your friends and neighbors!
Pumpkin Bread
1 large Can pumpkin (stick to Libby's, it really has the most flavor!)
1/2 C ground flax seed (you can get it at Costco now! also called Flax meal)
3/4 C oil
1 C applesauce
2 1/2 C sugar
5 large eggs
1 tsp vanilla (mexican vanilla is best!)
Mix that really well. Then add dry ingredients:
4 3/4 C gf flour mix. (I usually use 1/2 brown rice mixture and 1/2 rice powder mixture, or use all brown rice mixture because the rice powder mix makes it too fine.)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 Tbl each - ground cinnamon, nutmeg, and cloves
This makes 3 large loaves or 6 medium. I got some disposable medium size pans at Walmart that I reuse. I also make muffins with them.
Bake @ 350 for about an hour. The large loaves take an hour. The smaller I start checking at 50 minutes, but remember it always takes things made with rice flour longer to cook than normal! so don't worry!
muffins take about 15-20 minutes. minis take about 12. ENJOY!
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