Gluten Free Banana Bread
Marika Grossman, Coordinator of the newly formed East Bridgewater Foodies, was kind enough to share the following GLUTEN FREE BANANA BREAD recipe with me. She also was even kinder to bake some for me and it was a taste treat.
Banana Bread: From Cookbook “You Won’t Believe it is Gluten Free” (available at Amazon)
1. 2 small bananas mashed/no more than 3/4 c (2). 5-1/3 tbsp butter, very soft (3)1 Cup Rice Flour (Marika suggests buying in Asian Store as it is the cheapest and finest) (4)1/2 C Sugar (when doubling recipe don’t double sugar use no more than 3/4 C) (5) 2 tbsp milk (6) 2 eggs (7)1 tbsp taking powder (8) 1/2 tsp soda (9) 3/4 tsp zanthum gum can substitute guar-gum (10) 1/2 tsp salt
Preheat oven to 350. Grease 8″ square pan (or any shape with similar volume). In Small bowl mash bananas, set aside. In large bowl mix flour and butter; add all other ingredients including mashed bananas. Mix well-batter will thicken as it is mixed.
Pour into baking pan. Bake 30 minutes until toothpick comes out clean.
flourless peanut butter cookies
1 cup peanut butter (creamy or chunky)
1 cup sugar
1 large egg
1 teaspoon baking soda
Preheat oven to 350 degrees and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well.
Roll level teaspoons of dough into balls and arrange about 1-inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes.
Cool cookies on baking sheets for 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature up to 5 days.
You can also add raisins or chocolate chunks if you like .