Banana Bread

Moist, delicious, and gluten free banana bread?!

Yes! Add to that easy to make, without a listful of weird "gluten free" ingredients. I've made this several times now, and it's definitely a solid recipe more than a matter of luck. Perfect every time!

Dry Ingredients:

1/2 cup coconut flour

1/2 cup brown rice flour

1/2 tsp baking soda

1/8 tsp salt

1/3 cup sugar

Wet Ingredients: 

2 eggs

1 cup ripe bananas (about 2 medium-large bananas)

3/4 cup unsweetened applesauce

1/6 cup oil

1/2 tsp vanilla

Optional: chocolate chips, walnuts

Directions

This makes 1 loaf pan.

1. Preheat oven to 350 degrees F.

2. Combine dry ingredients in one bowl, and wet ingredients in another.

3. Gradually add the wet ingredients into the dry bowl until everything is just moistened - 

do NOT overmix!

4. Pour into a coated loaf pan (I usually coat the pan with olive oil).

5. Bake at 350 degrees F for about 45-50 minutes, or until the toothpick check comes out clean.

6. Cool for 10 minutes before removing from pan.

Smokehouse rice crackers

Gluten and lactose free crackers that taste like BACON?!

Yes please!

Available at most big box retailers such as Safeway, Giant, and even Wal-Mart.

Recipes from Twitter pics

Hello Readers,

As the school year picks up, I may be blogging less, and I apologize in advance for not writing as much.  For those of you who don't follow me on Twitter, I wanted to let you know that I tend to tweet more than I blog - mostly photos of especially good gluten and lactose free foods/meals I eat throughout the week.
If you ever see anything especially intriguing, please send me a tweet or message and I'll be sure to blog the recipe!

Follow tingeroo @nobreadnobutter

Thanks for your support and readership!

Metropolis Baking Company - Sour Rye

Mmmmmm.....delicious, and the combination of artisanal, sour, and rye made this a particularly ting-friendly bread. Yum!

Gluten free bakery in Philly!

Sweet Freedom Bakery - Center City Philadelphia, PA

Full review to follow once I post on Yelp.

Papadum

I discovered papadum at an Indian food stand at a weekly farmer's market in Oakland, CA. This crackery flatbread is made from lentil, rice or potato flour, and sometimes lightly spiced. A savory salty treat, and a great vehicle for chutney, jam or pate!

Served warm and crispy in Indian restaurants, it is sold in markets in a package of circular, hard, flat sheets. It's got a loooong shelf life, and to prepare, simply microwave, or warm it up over low heat on a frying pan or gas burner like a tortilla (no oil needed). It'll puff up and be ready to eat in less than minutes.

I was pleasantly surprised to find this in the general trough at the buffet on a Norwegian Star cruise.

Schar

I love this brand's line of gluten-free anything! Best commercial brand, and it can often be found in any big box supermarket. Pastas and wafers are my favorites.

Schar

Passover is one of the best times of year

Sigh...I'm still sad that I missed Passover shopping this year. Living further from super Jewish communities than before, I just didn't have the same selection of gluten-free goods I was used to stocking up on during this Jewish holiday.

Random?

Well, only if you're not religious....the customs of this holiday dictate a more or less gluten-free diet, so that means markets catering to Jewish communities will stock up on all sorts of GF goodies, including cakes, cookies, pastas, breads, etc. And they are mostly GOOD!

Udi's Breads

My favorite commercially available bread thus far!

Udi's 

Their stuff actually doesn't weigh like a brick, are tasty, and freeze well. As with all breads, they taste best after a light toast. I like the multi-grain bread, and bagels.

Found at select Trader Joe's in the bread aisle, and the frozen section in natural food stores.

Sourdough Bread

Stumbling on this site was like hitting 7777s at the slots:

L.A. Sourdough

Although the featured vendor is based in L.A., the same principles could be relevant with any diligent, small bakery that's serious about their sourdough. Most commercial, widely distributed varieties are still a no-no, though.

The secret's in the bitch

I recently found out that sourdough bread, when made the old-fashioned way with a starter yeast, is actually gluten-free! A long fermentation period actually digests the gluten, but this process is not standard across all sourdoughs.  Most commercial, widely-distributed sourdoughs aren't fermented long enough and still contain gluten. To be sure, ask the baker about the process. Of course there's always the trial and error if you can afford to be experimental...