Herbed Goat Cheese and Prosciutto Shrimp

During the years we owned a wine, gift and antique shop named The Brass Brassiere, we hosted somewhere between one and four wine tastings per month. Do I need to point out we were busy?

One thing we learned early on was that shellfish lends itself perfectly to lighter bodied white wines. Since I had the responsibility for selecting and preparing the appetizers, I was constantly on the lookout for quick and easy appetizers. During the latter part of our tenure as shop owners,  I also sought nibbles that were naturally gluten free. 

This appetizer was one of our patrons' favorites, thus there would never be a shrimp left. When serving shellfish, you always need a back up appetizer for those with shellfish allergies.

Kroger Does Not Take Celiac Disease or Gluten Intolerance Seriously

I am increasingly concerned by the continued lack of respect the Kroger Corporation, or at least the one located in Opelika, AL has for those with Celiac Disease and/or those who are gluten intolerant.

Most of us lead very busy lives and would like to feel the time and money we spend purchasing food for our families are appreciated. Those who have a family member with one of these conditions, or any food allergy for that matter, know the inordinate amount of time spent grocery shopping.

I would appreciate Kroger employees placing shelf talkers, those little “signs” placed on the shelf below the product, on the correct items. Instead, I feel that they:

Brazilian Cheese Bread (Pao de Queijo)

Brazilian Cheese Bread

My sweet husband took me to Fogo de Chao, a Brazilian steak house in Atlanta, for our anniversary dinner lastlast year. The server greeted us with a warm basket of rolls, which I have since learned is a Brazilian custom.

Hey, wait a minute! We can't do this, my husband must have a completely gluten free meal. The waiter and the chef assured us the rolls were gluten free cheese bread, completely safe for Rick to eat. And, they were alsolutely divine. 

To be specific, those rolls were so good, I decided to put on my detective cap and check into South American cuisine. I really wanted a recipe for that gluten free cheese bread that I make a pig out of myself over. With just the tiniest bit of looking on the World Wide Web, I had four or five recipes to choose among in no time. I will get back to that later, but in the process of finding a recipe for Brazilian Cheese Bread (recipe follows) I realized that a lot of the food prepared in that part of the world is naturally gluten free.

Don't Believe Everything You Read on Shelf Labels

If you are Celiac or gluten intolerant and go through the grocery store picking up whatever you might see that looks interesting based on the shelf talker alone, you may be in for a rough few days ahead ahead. The dried mango (pictured above), produced and packaged by American Importing, Inc. just happens to be one or those products. 

Corn Spoonbread

My Corn Spoonbread is absolutely divine. I am planning to use this yummy “bread” as a side dish for Christmas. Fresh, canned or cream style corn will also work equally as well. If using cream style, cooking time may have to be lengthened and be sure to drain canned corn completely. The really neat thing about this dish is that if serving as a side dish, leave the bread in the ramekin. On the other hand, if using this recipe as a bread, turn the bread out and put into a cloth lined basket.

Don't get a hurry and forget to allow the mixture to rest for 15 minutes BEFORE baking. Gluten free flour and such take longer to absorb liquid. 

Here is my recipe:

1 cup Bob's Red Mill gluten free cornmeal mix

1 tablespoon Rumford baking powder

1/2 cup Jackie's Quick Bread Flour Blend (recipe follows below)

2 tablespoons sugar

1 teaspoon salt

4 cups frozen whole kernel corn

2 cups plain yogurt

1/4 cup melted butter

2 tablespoons fresh parsley, chopped

1 teaspoon fresh thyme, finely chopped

3 large eggs, lightly beaten

Here is how I made it:1. Preheat oven to 350 degrees Fahrenheit. Spray 12 6-ounce ramekins with gluten free non-stick cooking spray; set aside.

2. Place cornmeal mix, baking powder, flour, sugar and salt in a large mixing bowl. Mix thoroughly and make a well (a little hollowed out place) in the center of the dry ingredients.

3. In a separate bowl, mix together the corn, yogurt, melted butter, parsley, thyme and eggs.

4. Pour the corn mixture into the well in the center of the dry ingredients. Mix thoroughly. Divide mixture equally among the 12 prepared ramekins. Allow to rest for 15 minutes prior to baking.

5. Bake for 35 to 40 minutes or until the tops are golden brown and set. Serve immediately.

Servings: 12

Oven Temperature: 350°F

Cooking Times:
Cooking Time: 35 minutes

Total Time: 1 hour and 5 minutes

Dietary Analysis:  

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day. 

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving 169.09

Calories From Fat (34%) 56.77

% Daily ValueTotal Fat 6.45g 10%Saturated Fat 3.32g 17%Cholesterol 59.12mg 20%Sodium 502.3mg 21%Potassium 276.86mg 8%Total Carbohydrates 23.83g 8%Fiber 2.18g 9%Sugar 6.82g Protein 6.06g 12%

Recipe Type: 
Author: Dr. Jacquelyn P. HorneCopyright: 2012

Here is my recipe:

Jackie's Quick Bread Flour Blend

3 cups Bob's Red Mill Rice Flour

1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons Xanthan Gum
1 teaspoon cream of tartar

In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.

Servings: 25
Yield: 6 1/4 cups

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Follow and tweet with me on Twitter

Connect with me on Facebook

Join my circle on Google+

Follow me on Pinterest

Roasted Red Bell Pepper Cornbread

For such a long time after my husband was diagnosed as Celiac/severly gluten intolerant, we did death to breads of all kinds, and I loved to bake. Withdrawal set in. I am a fighter, determined not to let a little thing like gluten stop us from eating the things we had always loved. About a year later, I hit on MY blend that works perfectly in every recipe I have tried with a one-to-one  substitution. I did have to double the baking powder. And, no! I don't get anything out of promoting Rumford Baking Powder. This brand just works better for me. I am presently working on a blend that uses less rice flour and less soy flour, and hopefully eliminate using gums.

A side note on gluten free baking: Always allow dough/batter sit for 15 minutes  BEFORE baking to allow the flour and other gluten free dry ingredients absorb the moisture. I set my timer for a little shorter time than recommended. The humidity level in Alabama seems to affect baking time, meaning that the same recipe may have significant different baking times depending on the weather.

Here are three recipes for the price of one. Now that is a heck of a deal. 

Banana Coconut Muffins

Don't faint at the ingredient list! I know the list is long, but most items are already in your cupboard! These little morsels not only freeze well, but also travel well, making them terrific breakfast companions when on the road!

Here is my recipe:
3/4 cup rice flour
6 tablespoons cornstarch
6 tablespoons soy flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon Xanthan Gum
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1/4 pound butter, melted
1 large egg, at room temperature
6 tablespoons whole milk, at room temperature
2 teaspoon vanilla extract
1 1/2 cups bananas, mashed
1/2 cup walnuts, roughly chopped
1/2 cup sweetened flaked coconut
1/2 cup Bob's Red Mill gluten free rolled oats
2 tablespoons dried cranberries
1 1/2 tablespoons mixed nuts, chopped
1 1/2 tablespoons dried dates
1 1/2 tablespoons General Mill's gluten free rice chex cereal, crushed
1 1/2 tablespoons General Mill's gluten free corn chex cereal, crushed

Here is how I did it:
1. Preheat oven to 350° Fahrenheit.

2. Line 2 24-cup mini-muffin tins 1 12-cup mini-muffin tins with paper liners; set aside.

3. Combine all of the dry ingredients in mixing bowl. Add melted butter & combine thoroughly on medium speed of an electric mixer.

4. In separate bowl, thoroughly combine eggs, milk, vanilla & mashed bananas. Add egg mixture to flour & butter mixture. Mix thoroughly, stopping to scrape down sides of mixing bowl. With mixer running on medium speed, add remaining ingredients. Continue to mix for 2 to 4 minutes longer (impossible to over mix).

5. Using a small ice cream scoop, place one scoop of batter into each of the lined muffin cups. Place in preheated oven and bake 12 to 18 minutes or until toothpick comes out clean. Place muffin tins on cooling rack & allow to cool for approximately 10 minutes. Remove from pan. Either serve or place in airtight container.

Servings: 30

Calories Per Serving: 128.47

Author's Note: These muffins freeze beautifully and make nice companions for road trips to have in your room for breakfast.

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Follow and tweet with me on Twitter

Connect with me on Facebook

Join my circle on Google+

Follow me on Pinterest

Fried Eggplant

Another recipe from Friday Night Supper. 
(Click for complete menu)

Here is my recipe:

1/2 cup Jackie’s Quick Bread Flour Blend (click for recipe)

1/2 cup Bob’s Red Mill Gluten Free Corn Meal

1 teaspoon salt

2 large eggs

1/2 cup milk

1 medium eggplant, peeled and sliced about 1/4” thick

1 cup of canola oil

Here is how I did it:

Sift together in medium bowl flour, corn meal and salt; set aside. In separate bowl, beat milk and eggs until thoroughly mixed; set aside.

Place sliced eggplant in a separate bowl. Cover eggplant with water to keep slices from turning dark; set aside.

Place oil in a nine-inch skillet over medium-high heat. Working with individual slices, drain and then dip eggplant in egg mixture and then in corn meal mixture. Place in hot oil. Repeat until your have about six slices in hot oil. Allow eggplant to cook about three minutes per side, or until golden in color. Place cooked slices on a platter lined with several slices of paper towel to drain.

Repeat complete process until all of the eggplant has been cooked.

Serves: 4 

Become a Facebook Fan of 4 U Gluten Free

Tweet with 4 U Gluten Free on Twitter

Join my Circle on Google+

Follow me on Pinterest

Chocolate Chip Cookies with Orange Liqueur Glaze

My husband loves combining the flavors of chocolate and orange. So, I put my creative thinking cap on and developed this scrumptious cookie. Keep in mind that you don't have to worry about overworking the dough--you can't. This cookie dough contains no gluten. 

Here is my recipe for the cookie:

4 tablespoons butter (no substitutes), softened to room temperature

1 cup sugar
1 tablespoon orange zest
1 large egg, at room temperature
3 tablespoons orange juice, fresh
1 teaspoon vanilla extract
1 1/2 cups Bob's Red Mill rice flour, plus extra for board
1/2 cup yellow cornmeal
1/2 teaspoon Rumford baking powder
1/4 teaspoon salt, or to taste
1/3 cup chocolate mini morsels

And, this is what I did:


1. Line baking sheet with parchment paper; set aside.

Dough ball is a bit crumbly until kneaded--a lot!!!

2. Place butter, sugar and orange zest in bowl of food processor. Pulse until thoroughly combined. Add egg, orange juice and vanilla. Process until smooth, scraping down sides of bowl as needed to combine. Add rice flour, cornmeal, baking powder, salt and chocolate mini morsels. Process until a soft dough ball forms. Turn dough out onto a dough board floured with rice flour. Knead for 2 to 3 minutes or until dough is smooth. Wrap dough in plastic wrap and place in refrigerator for 20 minutes or until slightly chilled.

3. Preheat oven to 350 degrees Fahrenheit after placing rack in the center of the oven. Place dough in the center of floured dough board. Roll dough to about 1/4-inch thick. Using a 2-inch round cookie cutter, cut the dough into approximately 14 or so rounds. Carefully pull excess dough away from rounds of dough; place dough rounds onto prepared baking sheet. Shape scrap dough into a ball, knead and roll out to about 1/4-inch. Using a 2-inch round cookie cutter, cut into 6 or more rounds. Repeat process for placing dough rounds onto baking sheet.

4. Place baking sheet into preheated oven. Bake for 12 to15 minutes or until lightly golden around the edges

Dough rolled to approximately 1/4".

Place 1/2" apart on baking sheet.

Using 2" cutter, cut rounds close.

Now that the cookies are baked, it is time to add the finishing touch. And, here is my recipe for the delicious glaze.

Orange Liqueur Glaze:
1 1/3 cup powdered sugar, sifted
1 tablespoon orange zest
3 tablespoons orange liqueur
1/4 cup milk chocolate chips

Final Product!!!

1 1/2 tablespoons whipping cream

The finishing line is in sight. Here is how:
1. While cookies bake, place sifted powdered sugar, orange zest and orange liqueur in medium mixing bowl. Stir until smooth, Drizzle over hot cookies as soon as taken out of oven. Allow to cool for 10 to 15 minutes. Transfer to a cooling rack.

2. While cookies cool completely, place chocolate chips and whipping cream in the top of a double boiler or in a heat resistant bowl placed over bowling water. Stir until chips are completely melted and smooth. Drizzle over cooled cookies.

Oven Temperature: 350°F

Servings: 10                          Yield: 20 cookies                           Total Time: 2 hours

Calories  Per Serving 243.05

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Become a Facebook fan of 4 U Gluten Free

Follow & tweet with 4 U Gluten Free on Twitter

Join my circle on Google+

Walnut Orange Orange Coffee Cake

Moist, Delicious Walnut Orange Coffee Cake 

One of the recipes we had missed the most is Orange Walnut Coffee Cake since my husband was diagnosed as extremely gluten intolerant almost three years ago. 

While this sweet treat will never win a beauty contest, it will certainly come in Best-In-Show when moisture and flavor count. To make this delicious coffee cake even more special simply by beating one-fourth whipping cream until stiff peaks form. Add 1/2 teaspoon orange flavored liqueur. Top off with a mint sprig for a breakfast or brunch treat fit for a king. All that is needed is a glass of milk! Enjoy!!!

Here's my recipe:
1 cup gluten free oats

1½ cups orange juice

1¾ cup all purpose Jackie's Quick  Bread  Flour Blend, sifted (Click for Recipe)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

½ cup butter, softened

1½ cups granulated sugar

½ cup brown sugar, packed

2 eggs

1 teaspoon vanilla

½ cup walnuts, chopped

1 tablespoon orange peel, grated

Preheat oven to 350 degrees Fahrenheit. Spray a 13”x9” baking dish with gluten free non-stick cooking spray; set aside.

Place oats in a small bowl. Stir in orange juice; set aside. In separate small bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.

Using an electric mixer, cream butter, granulated sugar and brown sugar in mixing bowl. Add eggs; beat well after adding each. Mix in vanilla. Alternately, add oat mixture and dry mixture to butter & sugar mixture, stirring until all are well mixed. Stir in walnuts and orange peel. Pour into prepared baking dish.

Pour into a greased and floured 9” x 13” baking dish. Allow to sit for 15 to 20 minutes BEFORE placing in oven. Bake at 350º for 35-40 or until toothpick inserted into the middle comes out clean. Do not expect a smooth, even top.

Topping

1 ½ cups packed brown sugar

¾ cup butter, softened to room temperature

3 tablespoons orange peel, grated

3 tablespoons orange juice

Combine brown sugar, butter, orange peel & orange juice in saucepan. Bring to a boil; reduce heat. Cook for 1 minute; remove from heat. Spread over warm cake.

Yield: 12 to 15 breakfast servings or 24 to 30 appetizer servings.

Author’s Notes: (1) For best results, I use orange juice made from concentrate. I also use the tines of a large wooden fork to put holes into the warm coffee cake so that the delicious topping can ooze into the crumb of the cake making for an ultra moist cake all the way through. It is not a pretty cake, but I can assure you, I have never had to toss a crumb of it out. (2) To convert this recipe to one that is not gluten free; simply use regular quick cooking oats and all purpose flour on a one-to-one substitution. The batter does not have to rest for 15 minutes prior to baking, and reduce the cooking time by 10 minutes.

Calories per serving:330.68

Author's Note: There are two keys to the success of this recipe. One is that the flour blend recommended be used exclusively. The other is beating the batter for an extended period of time AND allowing the batter to rest BEFORE placing in oven. Once I came up with this particular blend,  I have never had a baked product fail.

% Daily Value

Total Fat 16.87 g 26%

Saturated Fat 9.29 g 46%

Monounsaturated Fat 4.15 g

Polyunsaturated Fat 2.18 g

Trans Fatty Acids 0 g

Cholesterol 57.96 mg 19%

Sodium 208.25 mg 9%

Potassium 120.6 mg 3%

Total Carbohydrates 44.96 g 15%

Fiber 0.44 g 2%

Sugar 43.08 g

Net Carbohydrates 44.52 g

Protein 1.68 g 3%

Vitamin A 522.86 IU 10%

Vitamin C 14.68 mg 24%

Calcium 64.98 mg 6%

Iron 0.5 mg 3%

Vitamin E 0.5 mg 5%

Vitamin D 14.96 IU 4%

Thiamin 0.04 mg 3%

Riboflavin 0.05 mg 3%

Niacin 0.19 mg <1 o:p="">

Vitamin B6 0.05 mg 3%

Folate 15.35 mcg  4%

Vitamin B12 0.08 mcg  1%

Pantothenic Acid 0.21 mg 2%

Vitamin K 1.37 mcg  2%

Phosphorus 43.64 mg 4%

Magnesium 11.81 mg 3%

Zinc 0.21 mg 1%

Copper 0.08 mg 4%

Manganese 0.15 mg 8%

Selenium 2.46 mcg  4%

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

Follow and tweet with me on Twitter

Connect with me on Facebook

Join my circle on Google+

Follow me on Pinterest

Chicken and Cheese Soufflé

4 tablespoons butter, softened to room temperature
1/4 cup Jackie's Quick Bread Flour Blend (recipe follows)
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups sharp cheddar cheese, grated
1/2 cup Asiago cheese, grated
2 cups frozen spinach, thawed & squeezed dry
2 cups cook chicken breast, cubed
1 cup bread crumbs made from Ener-G Gluten White Rice Bread
6 eggs yolks and whites divided

1. Place rack in center of oven. Preheat oven to 400 degrees Fahrenheit. Spray bottom and sides of 2-quart soufflé dish with non-stick cooking spray. Set aside.

2. Place butter in medium saucepan over medium-low heat. Add flour and cook, stirring constantly for about 1 to minutes or until flour begins to brown slightly. Very slowly add milk, whisking until the mixture is smooth and creamy. Turn temperature to medium and bring mixture to a simmer. Continue to stir constantly until mixture begins to thicken. Add nutmeg and salt; stir to combine and remove from heat. Add the cheeses, spinach, chicken, egg yolks and bread crumbs. Stir to combine; set aside.

3. Place egg whites in a large mixing bowl and using an electric mixer beat on high until egg white hold stiff peaks. Stir about 1/4 of egg whites into the chicken mixture. Gently folk in remaining egg whites and spoon mixture into prepared soufflé dish. Bake 55 to 60 minutes or until the top is puffed, firm and golden. Serve immediately.

Servings: 8

Total Time: 1 hour and 10 minutes

Oven Temperature: 400°F

Nutrition (per serving): 370 calories, 185 calories from fat, 20.7g total fat, 75.8mg cholesterol, 798.3mg sodium, 386.3mg potassium, 18.3g carbohydrates, 1.2g fiber, 8g sugar, 26.6g protein.

Recipe Type: Breakfast, Brunch, Casseroles, Entree, Gluten Free, Main Dish, Meat, Poultry

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011


Jackie's Quick Bread Flour Blend

3 cups Bob's Red Mill Rice Flour
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons   Xanthan Gum
1 teaspoon cream of tartar

1. In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.

Servings: 25
Yield: 6 1/4 cups

Total Time: 20 minutes

Nutrition (per serving): 49 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 24.1mg sodium, 19.8mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 1.1g protein.

Recipe Type: Gluten Free, Custom Flour Blend

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011


Chicken and Cheese Souffle

Jackie's Quick Bread Blend

3 cups Bob's Red Mill Rice Flour
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons Xanthan Gum
1 teaspoon cream of tartar


In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.
Yield: 6 1/4 cups


Total Time: 20 minutes


Nutrition (per serving): 49 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 24.1mg sodium, 19.8mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 1.1g protein.


Recipe Type: Gluten Free, Custom Flour Blend


Copyright 2012 All rights reserved


Dr. Jacquelyn P. Horne

Author's Note: This flour blend can be substituted for wheat flour on a 1-to-1 ratio. In other words, if your recipe calls for 1 cup of flour, use 1 cup of my flour blend AND be sure to do the following:
1. Double the amount of leavening agent called for in your recipe.


2. For any type of batter, beat at a brisk speed for at least 3 minutes AFTER last ingredient is added. This incorporates air into the batter.


3. When pouring batter into pan, be very gentle, and whatever you do, DO NOT TAP PAN TO RELEASE AIR BUBBLES. You want that air in the dough. 


4. Allow batter to "rest" in pan for 15 minutes BEFORE placing in the preheated oven. This gives the leavening agent a head start on rising.


5. When using baking powder, I use only Rumford. I have found this brand to be far superior in its ability to get gluten free flour to rise correctly.

Become a Facebook Fan of 4 U Gluten Free

Tweet with 4 U Gluten Free on Twitter

Join my Circle on Google+

Banana Coconut Muffins

No pixs, but nevertheless a delicious recipe. A delicious breakfast nibble, especially when traveling when a safe breakfast may be hard to find. Just add a glass of milk or a cup of coffee & you have a wonderful nutritious meal!

You can't eat just one . . . I promise.

3/4 cup Bob's Red Mill rice flour
6 tablespoons cornstarch
6 tablespoons Bob's Red Mill soy flour
2 teaspoons Rumford baking powder
1 teaspoon baking soda
3/4 teaspoon Bob's Red Mill Xanthan Gum
1 teaspoon cream of tartar
¼ teaspoon salt
1 cup sugar
¼ pound organic butter, melted
1 large organic egg
6 tablespoons organic whole milk
2 teaspoon vanilla extract
1 ½ cups bananas, mashed
½ cup walnuts, roughly chopped
½ cup Main Street apple raisin walnut granola
½ cup sweetened flaked coconut
1 cup apple sauce

1. Preheat oven to 350° Fahrenheit.

2. Line 36 mini-muffin cups with paper liners; set aside.

3. Combine all of the dry ingredients in mixing bowl. Add melted butter & combine thoroughly on medium speed of an electric mixer.

4. In separate bowl, thoroughly combine eggs, milk, vanilla & mashed bananas. Add egg mixture to flour & butter mixture. Mix thoroughly, stopping to scrape down sides of mixing bowl. With mixer running on medium speed, add walnuts, granola, coconut & applesauce. Continue to mix for 2 to 4 minutes longer (impossible to overmix).

5. Using a small ice cream scoop, place one scoop of batter into lined muffin cups. Bake 330-50 minutes or until toothpick comes out clean. Place muffin tins on cooling rack & allow to cool for approximately 10 minutes. Remove from pan. Either serve or place in airtight container.

Servings: 18          Yield: 36
Total Time: 50 minutes
Oven Temperature: 350°F
Nutrition (per serving): 196 calories, 76 calories from fat, 8.7g total fat, 24.4mg cholesterol, 172.2mg sodium, 140.6mg potassium, 25.6g carbohydrates, 3.1g fiber, 17.6g sugar, 6.1g protein.

Banana Nut Bread with Orange Liqueur Laced Whipping Cream

This is the most delicious banana nut bread ever and very moist. My friends cannot believes this bread is gluten free! This is my hubby's favorite! 

Here is my recipe:

1 1/4 cups Jackie's Quick Bread Flour Blend (recipe follows)

1 teaspoon baking soda

1/2 teaspoon Rumford baking powder

1/2 teaspoon salt

1/2 cup butter (no substitutes), softened

1 1/4 cups sugar

5 medium overly ripe bananas, mashed

2 large eggs

1/2 cup walnuts, roughly chopped

And, here is what I did:

1. Preheat oven to 350 degree Fahrenheit. Grease and flour 1 8 1/2-inch loaf pan; set aside.

2. Place dry ingredients, except sugar, in medium sized mixing bowl. Blend together thoroughly; set aside.

3. In the work bowl of an electric stand mixer, place softened butter and sugar. Beat on medium speed until thoroughly mixed. Add overly ripe bananas, one at a time. Beat thoroughly after each addition. Add eggs and continue to beat. Add dry ingredients in 1/2-cup increments, beating well after each addition. Stir in walnuts.

Just look at the rise on this loaf!

4. Pour mixture into greased and floured loaf pan. Allow to rest for 15 minutes before placing in pre-heated oven. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes our clean. Remove from oven and place loaf pan on cooling tack for 10 to 15 minutes. Turn out on to a platter.

5. To serve, slice into 1/2 -inch slices. Place a dollop of Orange Liqueur Laced Whipped Cream (recipe follows) and a sprig of mint.

Servings: 8              Yield: 1 loaf

Total Time: 1 hour and 30 minutes

Nutrition (per serving): 340 calories, 156 calories from fat, 17.9g total fat, 77mg cholesterol, 357.4mg sodium, 320.6mg potassium, 44.5g carbohydrates, 2.6g fiber, 35g sugar, 3.8g protein

Here are my tips for success:

1. Overworking gluten free flour is impossible. The longer you mix gluten free breads and the longer you let them rest prior to baking. the better the product.

2. Once cooked, handle as little as possible because the texture is very fragile.

3. If bananas are not overly ripe, the bread will not be nearly so moist or have such a rich banana flavor.

4. Cooking time may vary dramatically with the amount of moisture in the bananas, the weather and the size of  your oven. Begin checking at 45 minutes and ever 10 minutes thereafter until a toothpick comes out clean.

Become a Facebook Fan of 4 U Gluten Free

Tweet with 4 U Gluten Free on Twitter

Join my Circle on Google+

Follow me on Pinterest