With people taking their health into their own hands, a lot of people are getting tested and discovering they suffer from food intolerances and allergies. For this reason I have decided to try my hand at gluten-free baking. There are loads of options for celiacs when it comes to dessert — raw desserts, for example, are the number one answer to the problem because they contain absolutely no flour whatsoever. But what if you want the real stuff? A cupcakes, or a gooey brownie straight out of the oven? So I set out to make banana bread with some summery ingredients.
Friends, it did not go well. Not the first time, and not the second time, either.
I wanted to create a gluten-free banana bread with pistachios and raspberries and a hint of coconut flavour, so I used coconut flour and Doves Mill rice flour. Every damn time the bread was uber moist, beyond the point of mooshy. It tastes good, sure, and the top looked pretty, but the inside? I’d never serve that to anyone.
I even broke my spatula the firs time around 😥
So I am reaching out to you. If you have any experience in gluten-free baking, tell me what you know, please! Leave your tips and recommendations in the comments below.
a very desperate wannabe gluten-free-baker Vegan Cookie Fairy