About six months or so ago my son-in-law, Patrick and our little Savannah were having some intestinal problems. After doing a little research of symptoms decided to give the gluten-free option a try.
Gluten-free foods are not a new thing to our family. Thirty or more years ago when there were definitely less options in stores, my father-in-law was diagnosed with Celiac decease. We made up recipes the best we could with what was available.
Not that I am delighted that they are having problems, I am delighted that there are so many products on the market today that make eating somewhat close to what they are used to.
We had a family dinner over the weekend and I felt that I needed to have some kind of roll to serve them.
I always make rolls for dinner and feel bad that they can’t eat them. This is what I came up with from varies ideas online and what I know of muffin making.
1 cup Pamela’s Bread Mix
3/4 cup brown rice flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup sugar
2 tbsp molasses
2 large eggs
2 medium bananas
2 large eggs
1/2 cup butter, room temperature
Stir together the dry ingredients, set aside. Cream together butter, sugar and molasses. Add eggs one at a time. Mash bananas. Mix in the dry ingredients alternately with bananas beginning and ending with the flour mixture. Scrape sides and beat for half a minute longer. Spoon in to well greased muffin tin. Bake in a 375 degree oven for 23-25 minutes. Let cool 5 minutes then remove from pan. Makes 1 dozen.
Note: Most gluten-free recipes call for xanthan gum or some other gum for a binder. Pamela’s Bread Mix already has it in the mix.
They turned out great. The extras went in my freezer for snacks when they just drop in.
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