Gluten Free NYC

Gluten Free Chocolate Chip Banana Bread

2011-06-14T04:03:00.000-07:00

Ingredients

3 or 4 VERY ripe bananas, mashed
1/3 cup melted butter (or Earth Balance for lactose free)
3/4 - 1 cup of sugar (depending on your sweet tooth)
1 egg beaten
1 teaspoon of vanilla (Bourbon Vanilla also adds a nice flavor)
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of Bob's Red Mill all-purpose flour
1 1/2 teaspoons of xanthum gum
1/2- 3/4 cup milk chocolate or white chocolate chips
1 large loaf pan or two small loaf pans

Directions

Preheat the oven to 350 degrees
Grease your loaf pan with butter
Combine the mashed banana and the melted butter. Stir until JUST smooth
Mix in the sugar, egg and vanilla
Add the baking soda and salt
Slowly add the xanthum gum and flour making sure to combine them well
FINALLY, add the chocolate chips of your choosing. Mix them in well.
Pour mixture into loaf pan(s)

Baking Times:
Large Loaf Pan: 1 hour
Small Loaf Pans: 30-40 mins

Remove from oven. Let cool on a wire rack for 7-10 minutes before removing from the oven. Serve warm or room temperature!

Favorite NYC Restaurants

2011-06-13T06:25:00.000-07:00

Risotteria - Located on Bleecker between 6th and 7th is by far one of my favorite gluten free/friendly restaurants. They have fresh everything and it's delicious. Not only can you eat great there, but they offer take home options like pre-mixed flours for baking and frozen foods for those who are not so kitchen savvy.

http://www.risotteria.com/

*Note they do not accept reservations, so be prepared to wait.

Gluten Free Blueberry Muffins

2011-06-12T06:12:00.000-07:00

Adapted from Martha Stewart's Blueberry Muffin recipe

These a perfect for a quick breakfast bite on the go!
Make them the morning of or night before and you'll be set for a delicious baked breakfast!

Ingredients

6 tablespoons unsalted butter, room temperature (can be substituted with Earth Balance Butter)
3 1/4 cups Bob's Red Mill All Purpose Flour
2 1/4 teaspoons Bob's Red Mill Xantum Gum
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon good quality pure vanilla extract
1 cup milk (can be substituted with Lactaid milk if necessary)
1 3/4 cup blueberries
Non-Stick Cooking spray

Directions

1. Preheat the oven to 375 degrees. Prep muffins tins and set aside. (These are especially perfect for mini muffins). In a large bowl sift together flour, baking powder, xanthum gum and salt. Set aside

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg yolks and vanilla, mix well until combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 mins for large muffins, between 15 and 30 for small to medium muffins. Cool in pan for a few mins. Remove from pan and transfer to a wire rack to let cool completely, or sneak a bite while super warm (just watch out for hot blueberries!).