Monday, March 7, 2011

Wheatless in Seattle...A gluten-free bakery I can't try...Plus the best gluten-free Banana Bread

Dear readers,
Well, sometimes there are gluten-free places that sound fantastic, but for whatever reason, I'm not going to be able to taste the food for you. (In this case, it's because the baked goods all include tapioca flour, which I'm mildly allergic to.) But just because I can't doesn't mean you should deprive yourself! If you're in Seattle and you're looking for a gluten-free fix on the run, be sure to check out Wheatless in Seattle. Their rep for good-tasting gluten-free treats is pretty great, the owner seems really friendly, and their web site even includes helpful links for other gluten-free stuff going on in Seattle.
So, this is a cannot-taste-but-sounds-great affirmation from me. Go and visit and tell me what you think!

Because I can't leave you hanging, here's my tried-and-tested recipe for gluten-free banana bread (no xantham gum, no tapioca flour - just rice and potato flour and banana! It's pretty simple!) People who can eat wheat ate it and liked it,, more than once! Always a good sign for a recipe.

Gluten free banana bread that even people who can eat wheat will like!

2 Eggs
1/2 Cup oil (We used canola.)
2 Tablespoons water
1/2 Cup sugar
2 Tablespoons molasses (for color - the bread stays very light colored without it)
1 and 1/3 cups ripe banana, smashed
3/4 Cup potato starch
2 Tablespoon potato flour
1 Cup brown rice flour
1/2 Cup white rice flour
3 Teaspoons baking powder
1/2 Teaspoon salt
chocolate chips (optional)

Preheat oven to 350 degrees F, and put butter/put cooking spray on a loaf pan.
Beat eggs and sugar until frothy, and then add oil, water and molasses. Add the well-mashed banana and beat until smooth.
In a separate bowl, sift together the two rice flours, potato starch, potato flour, baking powder and salt.
Gently mix the dry ingredients into the banana and egg liquid until just combined (do not over mix).
Spread the batter evenly into the pan, and bake for about 60 minutes, or until middle is firm and the top has turned a golden brown. Let set for 10-15 minutes before serving.

Tastes great grilled and served with ice cream, yogurt, or cream cheese. Also good with coffee and brunch.

You may notice many of my gluten-free recipes are sweets. Because many of the things I miss with wheat are dessert-oriented. (And pizza. And brunch options.) But I promise I'll do some savory recipes soon!

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