Gluten Free Banana Bread

This is my favorite quickbread recipe and also my most frequently used recipe over all. It makes a great breakfast item or a nice snack with a cup of coffee. It works well for potlucks, bake sales, welcome wagons/baskets, gifts, and as an easy breakfast when you have visitors. I have even brought one, instead of the customary casserole, to a grieving family. They really appreciated a breakfast option, since everyone else gave them lunch or dinner items.

This recipe is a favorite, because I love adaptable recipes. The batter can be scooped into muffin tins for those who don’t like having to slice a loaf. It can be topped with oats, crushed nuts, or a gluten free streusel to make it more attractive. My favorite thing about this recipe is that you can switch out the nuts for dried fruit or chocolate chips. Cranberries add a holiday flair! You can also experiment with the spices or leave them out for a more basic banana bread. I have been known to add a gluten free bourbon or coconut flavoring in the past too! Just be careful not to add more than two tbsp of liquid (this includes the vanilla) or it will effect how the bread rises.


2 c GF Flour blend – I used Domata in this one, but have used Bob’s Red Mill and Wholesome Chow with success in the past

1 tsp Xanthan gum – only if your flour blend doesn’t already contain it

2 tsp GF baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 c sugar, granulated

1/2 c sugar, brown, not packed

1 stick butter, margarine, or earth balance, melted

3 bananas, medium, smashed

2 ea egg, large, lightly beaten

1 tsp vanilla extract

1 1/2 c pecans, pieces


1. Preheat oven to 350 degrees Fahrenheit.

2. Sift flour, Xanthan gum, baking powder, cinnamon , and nutmeg together.

3. Mix in both sugars.

4. Mix in melted butter, mashed bananas, and eggs.

5. Fold in pecans.


6. Grease a 9×5 inch loaf pan, then pour in batter.


7. Bake 45-60 minutes until crust is golden or until a knife or toothpick you stick in the middle comes out clean.

8. Allow to cool in a pan for 30-40 minutes, before transferring to a wire rack.


Pro Tips:

*DO NOT open the oven to check on the bread while it is baking. I know this is a well ingrained habit, but gluten free baked goods will collapse if you do this! Gluten is what normally gives breads and cakes their structure and stability. The rapid change in temperature caused by opening the oven will collapse what little structure is created by the xanthan gum. It is better to use the oven light to check on your baked goods through the oven window. I do not recommend opening the oven until the 45 minute mark to quickly check the doneness on this specific bread.

*If you have parchment or wax paper on hand, cut a piece the size and shape of the bottom of your pan (this works for cakes and bar cookies too!) place it in the pan after it has been greased. Having this paper at the bottom of the pan, keeps your baked good from sticking to the bottom of the pan and tearing apart when removing it.

Sweet Coleslaw

One of my favorite sides in the summertime is coleslaw. It is easy to make, since you simply mix everything together and let it sit overnight. This also makes it a great pot luck dish!

The origional dish was brought to the Americas by Dutch settlers who called it koolsla, meaning cabbage salad. Today there are many types of slaw, some of which are mayonnaise based, vinegar based, and red slaw.

My favorite is the classic sweet mayonnaise based slaw that you get in most fried chicken restaurants. Since I can’t eat the chicken, I don’t get to eat the slaw too often. Here is my version of the sweet coleslaw:


1 small onion, minced (or 1 Tbl onion powder)

2/3 cup mayonnaise

½ cup white sugar

3 tablespoons vegetable oil

1 tablespoon gluten-free white vinegar (Heinz is a safe option)

¼ teaspoon salt

¼ teaspoon pepper

½ teaspoon garlic powder (optional)

½ teaspoon poppy seeds (optional)

1 small fresh cabbage, chopped to desired size

1 medium carrot, grated

1. Whisk mayonnaise, sugar, vegetable oil, vinegar, salt, and poppy seeds together in a large bowl until smooth.


2. Add in cabbage and carrot (or coleslaw mix) and toss to coat.


3. Cover bowl with plastic wrap or lid; refrigerate at least 2 hours before serving. Overnight works best.


*You can substitute the fresh cabbage and carrot with a 16 ounce bag of coleslaw mix from the bag lettuce section of the grocery store. It also saves you from having to chop and grate.

*For a tangy version of this coleslaw add 1 tablespoon prepared horseradish

*I have in the past used Veganaise instead of mayonnaise for an egg-free version. It works, but the flavor is not quite the same.