Gluten free breakfast bars are the perfect start to the day. Add your favorite dried fruit and they are sure to keep you satisfied till lunch!
Gluten free banana bread with crunchy cinnamon struesel is delicious any time of day!
Gluten Free Banana Bread
I am a huge lover of banana bread. Whenever I buy bananas, they always seem to be covered in brown spots before I get around to eating them, I kinda wonder if subconsciously I let them get that way on purpose. Once they start to turn brown, it means it is time to make banana bread.
Paired with fresh strawberries and whipped cream, these beer-infused cakes are a delicious treat!
It is strawberry season here….yes, I said strawberry season. While everyone up north is freezing, down here in South Florida we are just beginning to harvest. U-pick farms will open soon and there will be an abundance of sweet, ripe strawberries.
You may be wondering…
Why would you put beer in a Strawberry Shortcake?
Normally, I wouldn’t, but awhile back I was in the midst of taste testing gluten-free beers for the 8 Gluten-Free Beers to Celebrate Oktoberfest post and I came across New Planet’s Blonde Ale. I had already planned to use one of the beers for a recipe, and had been thinking brownies, but the crisp sweet taste of the Blonde Ale made me think dessert and I wanted to use it. I remembered I had a bag of Bob’s Red Mill Vanilla Cupcake mix sitting in the pantry and a thought of genius struck me. Why not use the beer to make the cupcakes? No one is paying me for this idea (though if they wanted to I would not refuse!), it was just a light bulb moment. I originally tried out these cupcakes in October, but I wanted to wait until strawberries were in season to share!
Becoming gluten-free is work.
When I first became gluten-free, I did a lot of research. I attempted to go about the gluten-free lifestyle by just replacing items with their gluten-free counterparts, and for the most part, it worked. That is, until I came to the flour. Baking and cooking are things I have always enjoyed, and didn’t really want to give up, but when I began looking online I found a bunch of gluten-free all-purpose flour recipes, that seemed to do a good job, but required purchasing all kinds of different flours. Lots of them. White rice flour, brown rice flour, chickpea flour, corn flour, potato starch, tapioca flour and the list goes on an on.
Really, how many types of flours do you need to make a gluten-free flour?