We’ve partnered with Bob’s Red Mill (#sponsored) (one of the longest-standing and favorite gluten free flour/ingredient companies out there) for a few collabs, and this one hit home after so many carefully-planned cook-at-home meals over the past year: a new recipe that includes their brand new Grain Free Flat Bread mix! It’s a quick, easy, and perfectly scrumptious gluten free strawberry snacking bread! I recommend making these for brunch or an afternoon tea and snacking on a slice with a bunch of butter. Bob’s has helped us get through so many ridiculously tricky gluten free times – back in 2004 when NO ONE else was making gluten free products, Bob’s…
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Gluten Free Banana Chocolate Chip Bread
We may be late to the banana bread train (so many amazing loaves out there that we’ve seen during shelter in place), but it’s never too late for a good ol’ fashioned slice of this stuff. While I do adore traditional banana bread (who first thought “hey, I have a bunch of near-mush brown bananas, let’s put them in a quick bread!) and its roots in deeply homey, practical, and penny-wise baking, but there are a few twists that, for me, make some very excellent banana bread/cake. This particular recipe leans more towards cake than quick-bread (hence the nifty bundt pan instead of the loaf pan), and it’s hands down…
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Yogurt Cranberry Bread
We heralded the brilliance (and tartness) of cranberries in last week’s post (cranberry clafoutis) so we’ll refrain from repeating ourselves here. Instead we’ll just rave about the moistness (sorry) of this yogurt cranberry bread, which, yes, also contains bright crimson pops of color and fall crispness, but which also is a comfort food of the season and deserves to be your next baking adventure. If you’re celebrating turkeys and pies and all the drowsy effects of tryptophan in two weeks, this is another recipe to add to the Thanksgiving dessert table. Quick breads have a sort of humble elegance to them: rustic and simple, but with often more heightened flavors…
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Banana Snacking Cake
Banana breads come in all colors, usually one shape (the inevitable loaf), and all variations of dryness and additional flavors. I always found myself slightly disappointed with over-spiced, crumbly breads that seemed to hide the banana’s lovely, light, floral bouquet. And then a fateful trip to Sweden to visit long-time family friends changed everything. It’s always fun traveling while gluten free because, if given enough heads up, friends you visit will often want to overcompensate and find you every gluten free grocery store item under the sun, fully-stocking their fridges an pantries in an exceptional host move. This trip to Halmstad, Sweden (a sleepy village on the south western coast…
