I started on a gluten free and mostly dairy free diet just over a year ago at the urging of some friends and a doctors visit. I posted about my reasons for cutting out gluten, sweeteners, dairy, and processed meats here. I have added back in a little dairy but continue off the rest of the stuff and I seem to have less fibro fog and maybe a little less pain. I do know though that my gut appreciates the non-gluten diet cause if I eat gluten I end up with horrible stomachaches, gas, gloating, and diarrhea for days. I tried to eat some biscuits and gravy about 6 months into the change over and as in bed in agony for about 3 days...almost like having a horrible flu or something. Anyway it taught me a lesson and I have been less likely to slip up and eat gluten and can always tell if I get it foods when I eat out.
I made a really good loaf of Cranberry Nut bread yesterday using a recipe I have used for years from Ocean Spray Cranberries! Love Cranberry bread and this cooked up so moist and it is a heavy bread due to the fruit and nuts. Here is a picture of what mine looked like cut...
About This Recipe
"From Ocean Spray 1998. Modified to be gluten free."
1 cup fresh cranberries, cut in half (I used a food processor and lightly chopped them)
1/2 cup chopped walnuts
1 tablespoon grated orange peel
2 cups all purpose gluten-free flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons shortening or 2 tablespoons butter (I used coconut oil)
3/4 cup juice (one orange and one Meyers lemon and add water to equal 3/4 cup)
1 egg, well beaten
1. preheat oven to 350.
2. Prepare cranberries, nuts and orange peel and set aside.
3. Mix together dry ingredients in a large bowl.
4. Cut in shortening.
5. Add juice, egg and peel and mix until moist.
6. Fold in cranberries and nuts. Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out
7. Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out
8. Cupcakes: makes 16. Bake 15 minutes or until golden brown.
9. I do not wrap due to the gluten free flour, best if kept at room temperature. (I wrapped mine and today cut it up and put waxed paper between each slice before putting it in a plastic bag in the freezer. Gluten free doesn't keep well here more then two days)
Cranberry Fruit Nut Bread Recipe - Food.com... http://www.food.com/recipeprint.do?rid=492371
1 of 2 12/11/13 2:08 PM
The banana nut bread is awesome also. I have made it several times and it always comes out moist and "banana-ish"
4 cup gluten free baking mix
1 cup sugar
1 1/2 cup almond milk
4 tsp. vanilla
5 bananas mashed up
1 cup chopped pecans
1 c brown sugar
1/2 c white sugar
1/2 c butter (I used coconut oil)
1/4 c pecan bits
- Mix all ingredients together in large bowl except those for the crunchy topping.
- Mix the crunchy topping ingredients together in a separate bowl. You may need to use a little more sugar if it doesn't look like lumpy sand.
- Line baking tins with cupcake liners and spray lightly with nonstick spray.
- Fill each cup about 3/4 full of batter. Top with about tablespoon of topping.
- If making a loaf this will make 2 good sized loaves so you may need to to make more topping.
- Bake 350 for 25-30 minutes or until a toothpick inserted in the middle of muffin comes out clean. Makes 36 muffins.
- Loaves...bake at 350 for 1 hour or until a toothpick inserted in the middle of muffin comes out clean.