Gluten Free – Page 62

Ingredients:
2 Tbsp olive oil
1 1/3 cups, all-purpose or any gluten-free flour will work (I used almond flour for this recipe)
2/3 c granulated sugar
2 large eggs, room temperature
1/2 c non fat milk, almond milk or low fat milk (whatever you have on hand)
2 tsp baking powder
1 tsp baking soda
Zest of 2 lemons
6 medium apples, cored and peeled

Directions:

Preheat the oven to 350 degrees. Spray your springform pan with non stick baking spray and set aside.

In your mixing bowl with the whisk attachment on, whisk the sugar and eggs. Next, add in the flour, milk, baking powder, baking soda and zest. Pour the mixture into the prepared pan.

Peel and core each of the apples. One apple will need to be diced up and dropped into the prepared batter. The other apples can be sliced in 1/4 to 1/2 inch slices and placed along the top (spiral pattern). The apples will sink into the batter a bit but the more apples you layer, they will become more visible. Mist the top of the cake with some olive oil. Then dust with granulated sugar (about a tablespoon). This will caramelize on the top giving it a great texture. Bake for 50-60 minutes or until a toothpick comes out clean.

— Knead to Cook

With some very ripe bananas going soft on my countertop & some unique flours in my pantry – I thought it was time to make a gluten-free recipe for those of you who suffer with a gluten intolerance.

Teff flour is a very important food grain in Ethiopia, where it is used to make a wonderful bread by the name of injera. It is a very impressive nutritional profile – high in dietary fiber and iron and provides protein and calcium.

I also used Quinoa flour in this recipe, to keep it gluten-free. Quinoa is rich in essential amino acids and possesses calcium, phosphorus and iron. Basically this bread is a nutritional powerhouse for your body 🙂 I would say the texture is a bit grainier than a gluten quick bread but it has a lovely nutty flavor & for me the nutritional value is a huge benefit.

Ingredients:

1 c of Quinoa Flour (you can use another other type of gluten free flour that you have on hand)
1 c of Teff flour
3/4 c of sugar
3/4 tsp of baking soda
1/2 tsp of salt
3 tsp of ground cinnamon
4 overripe bananas
1/4 c of Chobani non fat plain yogurt (you can use 2% as well)
2 eggs
6 tbl of melted I can’t believe it’s not butter (or regular butter)
1.5 tsp of vanilla extract
Optional: Top the bread with your favorite nut (I used about 1/3 c)

Directions:

Preheat the oven to 350 degrees. Spray your loaf pan with a nonstick spray and set aside.

In a large mixing bowl, combine all of the dry ingredients, whisk and set aside.

In your stand mixer, with the paddle attachment, beat the eggs for 45 seconds. Then add the Chobani, vanilla and melted butter. Mix. Then add the bananas and mix until incorporated. Add the dry ingredients (at once is fine) and turn the mixer on low. Mix only until blended. Scrape down the sides and mix again for a few seconds. Then pour your batter into your prepared pan and bake for 42-45 minutes or until a toothpick comes out clean.

I topped my loaf with chopped walnuts. You can top it with your favorite nut or leave it plain. Enjoy!

— Knead to Cook

Torta di Mele {Italian Apple Cake}

Gluten Free Chobani Banana Bread.