After being on an island that has no real concept of "gluten-free" or even "dairy-free" for seven days, I was eager to get back to my baking upon my return. Although they were very accommodating at the place I was staying in Antigua (part of the West Indies in the Caribbean), I got more than one head turn when I asked for no milk in my oatmeal or eggs- "No lactose?"
"Yes, no lactose..." And when my wings were served coated in gluttonous batter, I did all that I could to dig the chicken out- my Larabars that I brought with me were my saving grace.
Although they didn't have gluten and dairy free on their menu in Antigua, it's a beautiful island and I feasted myself on fruit and fish every day.
So today, I had a craving for some bread that I can have- yum ;)
Banana & Pecan Brown Rice Flour Bread
2 1/4 cup brown rice flour
1 tsp arrowroot flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup crushed pecans
3 eggs (organic cage-free)
3 ripe bananas
1/3 cup honey
1 tbl vanilla
1/3 cup coconut oil
1 tbl canola oil
In a large mixing bowl, thoroughly mix all of the wet ingredients together. In a medium size mixing bowl, blend the dry ingredients. Combine the dry ingredients with the wet until the bread dough forms. Coat a bread pan with coconut oil and bake at 350 degrees for 25 minutes, at 25 minutes cover the bread and then bake another 15 minutes.
This bread turned out quite well and moist. The pecans added a nice flavor and the honey is the only sweetener (so it's good for you ;))