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Monday, January 30, 2017
Celiac Disease Foundation goes on to explain these proteins in more detail.
My three year old has food sensitivities. She has dairy intolerance and recently, we've come to think she may be gluten intolerant as well. So this past week, we've completely cut out gluten for her. It hasn't been easy, gluten is in a lot of foods and drinks, even. I love making homemade food and have been carefully checking ingredients to make sure gluten is no longer hanging around. We don't want these wheat proteins irritating her tummy any more.
One of her favorite recipes I make is banana bread. So I took an old recipe given to me from my mom and converted it to a Gluten-Free Banana Bread Recipe.
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For this recipe, you will need the following:
• 3 medium-large bananas
• 1¼ cups organic coconut flour
• ½ cup organic cane sugar
• ¼ teaspoon ground Ceylon cinnamon
• ¼ teaspoon baking soda
• 1½ teaspoons baking powder
• 1 egg
• ¼ cup of organic coconut oil (unrefined, virgin)
Coat a square glass baking dish with a generous layer of coconut oil and set your oven to 350°.
Mash bananas in a bowl, add sugar, cinnamon, coconut oil and egg. Stir well.
In a separate bowl, thoroughly combine coconut flour, soda & powder, then slowly stir into banana mixture.
Place in baking dish and bake uncovered for 25-30 minutes.
Cool for 15 minutes & then cover and store overnight before slicing.
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