{Revised: 3/30/11}
No, I am not on a gluten-free diet, nor is anyone else in my family, but I do like to make recipes gluten-free when possible.
First of all, the grains typically used in place of wheat–the culprit for those with gluten sensitivity–are generally healthier and less refined than wheat. Gluten-free baking mixes often include almond meal, which increases the protein and healthy fat content. Secondly, although I don’t have a full-blown gluten allergy or intolerance, I have noticed that I sometimes end up with indigestion after eating a meal high in gluten.
Pamela’s Gluten-Free Baking & Pancake Mix is by far the best gluten-free baking mix I’ve tried. The ingredients include brown rice flour, tapioca flour and almond meal. This mix substitutes well in every Bisquick recipe I’ve tried, and I’ve also used it in place of regular flour on occasion. (If you try this, be sure to account for the baking powder included in Pamela’s mix–you’ll need to cut back on the leavening in your original recipe.)
I adapted this recipe from the Banana Loaf Cake recipe on the back of the package:
Gluten-Free Banana Bread
- 1/4 c. butter, melted
- 1/2 c. sugar or honey (I used a combo of brown sugar and honey)
- 2 eggs, beaten
- 1 c. bananas, mashed
- 1/2 c. applesauce
- 1 3/4 c. Pamela’s Gluten-Free Mix
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
Preheat oven to 350. Combine butter, sugar, eggs, bananas and applesauce; mix well. Add remaining ingredients and mix well. Pour into greased loaf pan; bake 45-55 minutes or until golden brown.
Ok, I’ll admit it…I’ve already had three slices this afternoon. But they were thin slices. And I shared one of them with Calla. 🙂
–Abby
January 26, 2010 at 12:22 pm
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July 17, 2010 at 9:17 pm
Can you add blueberries and nuts to this recipe?
July 18, 2010 at 4:41 am
I haven’t tried it but I’m sure it would be fine. Sounds yummy!
-Abby
November 7, 2010 at 2:28 pm
I don’t think I cooked mine long enough. How do I tell when it’s done.
November 8, 2010 at 5:09 am
A toothpick inserted near the center should come out clean. Also, you can try pressing lightly on the surface of the bread, and if it springs back, it’s done!
-Abby
March 5, 2011 at 11:37 pm
Really liked this recipe! I added some chocolate chips to mine and it came out fabulous. Very moist! I also made it w/o the chips in it, but I felt it was a little on the salty side. I’ll cut the salt in half next time and see if it comes out better, as I know Pamela’s mix already contains salt in it. Thanks for sharing this!
March 5, 2011 at 11:45 pm
I’m glad you liked it! I’ve tried it with several different add-ins…and chocolate chips are probably my favorite.