I am trying some wheat-free baking experiments since Graham and I get stomach aches commonly. And it's worth seeing if cutting wheat may help Graham's eczema. The only other allergen he hasn't cut is soy so that may be a later experiment. His bumpy itchy skin makes me sad. :(
So my first wheat-free baking involved banana bread. Our milk and egg free version is one of our top 5 blog posts. First I tried an egg, milk, and wheat-free version. It was a bit gooey. So the next batch was wheat and milk free. Keeping the egg helped a lot.
My first wheat-free experiments will be using Mama's Coconut Blend Flour (white rice, coconut, potato, tapioca, and sweet white rice). It's a white flour and it's sweet.
1.5 c. Mama's Glutenflour
1.5 ts baking powder
1/4 ts baking soda
1/4 ts ground cinnamon
1/8 ts salt
1 egg (3 Tb applesauce)
1 c. mashed bananas (3 medium...although I've often used just 2)
1/2 c. sugar
1/4 c. cooking oil
Grease loaf pan. Mix first set of dry ingredients. Make well in center. In another bowl, mix second set of ingredients. Add wet mixture to dry mixture. Stir just til moistened. Spoon into pan. Bake 50-55 minutes or till wooden toothpick comes out clean. Cool on wire rack. Wrap and store overnight before slicing (LOL).
In my oven, this is done in 40 minutes so check yours early.
We did like the egg version without dairy and wheat. I cut up the bread, flash froze small portions, and stored them in the freezer in a freezer bag. We used them for snacks and breakfast through the month. :)