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Here's my original post with the summary below (including) the exact
recipe for my banana bread! Thanks all for the additional comments,
those are listed below the recipes...enjoy!!
Thanks,
Judy
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I am fairly new to a GF diet. I was diagnosed in June. Since then I have
not had a single piece of bread of any kind other than GF from a natural
foods store. However, all of the ones that I tried were very dense and
heavy. I hated them, took a couple of bites and threw the rest of the
loaf out! I also have had NO baked goods what so ever, which was
literally killing me. I have a sweet tooth once in a while and love
brownies, etc.
However, someone on a recent posting mentioned that when they bake, they
substitute a one to one ratio of cornstarch for flour. So, I had some
extra bananas the other day and decided to try it on banana bread. I
just used my regular banana bread recipe but did the substitution. It
was SOOO good!! I thought others might want to know!! I could barely
tell. Even my teenage daughter ate it!
Now I'm ready to try it on brownies, etc....
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START OF SUMMARY:
Here's my Banana Bread recipe:
1 cup sugar
1/2 cup butter
2 eggs
3 tablespoons sour milk (I use milk with a little lemon juice in it)
1 tsp soda
vanilla
2 cups corn starch
pinch salt
3 bananas (mashed)
Mix everything together with the exception of the bananas. In a separate
bowl, beat the 20 bananas with a mixer until smooth. Combine the two and
mix thoroughly. Bake in a loaf 20 pan at 325 for 60-70 minutes (I often
have to do it longer) until a toothpick stuck in the 20 center comes out
clean.
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I also had good success with substituting cornstarch in my brownie
recipe. They were really good!
Buttermilk Brownies
Bring the following to a boil:
1/2 c butter
1 c water
1/4 c cocoa
1/2 c oil
Sift and pour over boiled mixture:
2 c cornstarch
2 c sugar
1/2 tsp salt
1 tsp soda
Add the remaining ingredients (batter will be runny):
1/2 c buttermilk
2 eggs
Bake at 375 for 25 -30 minutes in a 9 X 13 pan (or until a toothpick
comes out clean in the center)
You can also put them in a jelly roll pan but then only bake for 20
minutes or so.
Icing:
Bring the following to a boil:
1/4 c butter
1/4 c cocoa
Add and beat until smooth:
1/3 c buttermilk
1 tsp vanilla
1/4 tsp salt
1 # powdered sugar (3-4 cups)
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Someone recommended Bette Hagman's recipe for angel food cake. This
person substitutes her mixture of tapioca and potato starches with rice
flour. She also sent some recipe's which I've attached.
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Several people recommended Gluten Free Pantry's Chocolate Truffle
Brownie Mix. The person who recommended these loves them and is not a
celiac. She has family members who are. Also, try Roben Ryberg's(Miss
Roben) recipe book called The Gluten Free Kitchen. She uses a lot of
cornstarch and potato starch in her recipes. The cornbread is great,
probably the best she's ever had. She also recommended her pancakes and
waffles. Ener-g food recently came out with a sanwich bread called corn
bread that reminds her of a sourdough type bread. For pasta, she
recommended bionaturae or Dr. Schar.
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Kinnickinnick baked goods were recommended. All are excellent and ready
made. They have donuts, bread, pizza crusts, bagels, hot dog and
hamburger buns as well as baked good mixes.
Pamela's, Danielle's, 'Cause Your Special & Gluten Free Pantry all have
excellent baked goods .
Freeze the bread and toast it lightly just before use.
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Glutino has a new bread called "premium corn bread" that is mostly corn
starch and it is the most like "real" bread I have tested thus far. It's
like regular bread, not cornbread.
www.glutino.com
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Someone suggested this site as a good one with some kind and
knowledgeable people ou there, (some doctors) to answer you questions.
There is also a GF product list updated regularly.
http://forums.delphiforums.com/celiac/start
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Roben Ryberg's The Gluten Free Kitchen has some easy good recipes for
muffins, cornbread and even decent tasting cinnamon rolls. A couple of
people recommended this book.
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Bob's Red Mill makes a GF brownie mix, tastes like Betty Crocker mix
Someone recommended Kinnikinnick tapioca bread TOASTED...that it is
nice and chewy. Other people like this one as well.
My comment to this one: I personally don't like the chewiness of Gluten
free bread,
isn't there a gluten free one that's fluffy, like wonder bread!!??
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as a newbie, two things you should be doing. First of all, go to a
health food store and get l-glutamine and probitotics complex. Take one
each with each meal. This is will heal your gut in about 5 months as
opposed to 5 years on just a gf diet. At that time, you will probably
not be lactose intolerant because your gut will be healed.
To stop gluten reactions, get the homeopathic remedy Veratrum Alb 30c
and take 2 pills under the tongue for the first gluten symptoms. Usually
you only need one dose. It will stop itcold. Her md recommended it.
My comment to this one: I'm not lactose intolerant....but has anyone
else tried the Veratrum to stop reactions?
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One person uses white rice flour, tapioca flour and potato starch as a
replacement for flour in her recipes with great success.
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