This post is a little different than usual. I am offering a personal glimpse into something that we are being challenged with in our family right now. My little Pia has had a sensitive system since she was born. We always blamed her highly reactive and “sensitive” skin on my genetics. Same with her “sensitive” stomach and immune system. We just sort of called her our delicate little flower.
She ahs had chronic sinus infections and puffy eyes for as long as I could remember. The doctors just sort of said, “well, I guess she has allergies- give her claritin” and assuming it was pollen or mold or something environmental, we never really knew to press it further. But in the last 6 months things have started to change. First came the stomach aches. One was so bad this summer that we wound up in the ER without any answers at all. That was around when I started to suspect a food allergy. First I was convinced it was Dairy. I was lactose intolerant as a child, and I can still remember the pain it would cause. But after doing several trials with elimination and adding it back, I think that while it does irritate her sinuses, it was not the main culprate.
After weeks of experimenting, we are at a point where we are pretty positive it is a gluten allergy.
My initial reaction was of complete horror, and to be honest, fear. What would this mean for her, and selfishly, what would this mean for us as a family.
We are still feeling our way through this and I have so much work to do in educating myself about what gluten free means as well as just how sensitive she is. As I go through that process, I am mostly focusing on making sure that she feels normal and and like she has not been cut off from normal food. I have kind of thrown myself into the world of alternative baking and cooking, and I am excited about some of the results. I guess I get the most thrilled when the results are almost exact, or really, really close to the original- such was the case with this gluten free banana bread by the way!
And don’t worry- this has by no means just become a gluten free blog!! But I will be contributing gluten free recipes more often as I bring you the best of what I figure out as I go along. And even if you are not worried about being gluten free- this bread is delicious! (or swap out the gluten free flour for regular AP). Enjoy!
Recipe: Gluten Free Banana Bread
- -1 ¼ cup sugar
- -½ cup butter, softened
- -2 cups ripe banana
- -2 eggs
- -1 teaspoon vanilla extract
- -1 ¾ cups All-Purpose Gluten-Free flour (I used “cup 4 cup” brand)
- -1 ½ teaspoon cinnamon
- -1 teaspoon baking soda
- -3/4 teaspoon salt
- -½ teaspoon ginger
- -1/4 cup milk
- Preheat the oven to 350 degrees. Prepare a loaf pan with cooking spray.
- In the bowl of a standing mixer, cream together the butter and sugar until fluffy.
- Add the banana and combine well. Add the eggs one at a time and the vanilla and beat until fluffy.
- In a bowl, mix together the dry ingredients. Add the dry ingredients and the milk to the mixer and beat the batter until well combined.
- Transfer the batter to the loaf pan and bake the bread at 350 degrees for about 50 minutes or until a skewer comes out with only a few crumbs on it or clean.
- Let cool slightly until you can turn the loaf out and slice it.
Preparation time: 10 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 8