Gluten Free Friday
You have a couple of bananas that are getting ripe. Time to make banana bread. BUT the only recipe you have is from your ‘old’ cookbook. You know that one that wants to fill things with dairy and whole wheat flour is encouraged.
Yeah those days are gone for us. Thanks to Alton Brown who had a great show on what exactly gluten is and how to replace it have finally worked out the quick switch!
Gluten is the structure in your flour that when baked or cooked creates a structure the bread uses to lift and rise. Helps your stew sauces thicken (guar gum can help thicken as well.) In this case the xanthan gum is going to help your quick bread rise.
The key to replacing gluten is xanthan gum.
Per cup of gluten free flour–
1 tsp cake/ bread
1/2 tsp brownie
1/4 tsp cookie
This is a general guide for a quick change in non-gluten free recipes. They may not turn out perfect but this is a great place to start. Don’t toss great grandma’s Christmas cookie recipe out just yet my friends.
Try experimenting and have fun!
