Tuesday, March 26, 2013

Gluten Free Breakfast "Breads"

I will just apologize now for this, apparently, turning into a gluten free blog.  It was not my intention when I first started this, but it seems to be my new way of life.  So please bear with me as I get used to this new adventure and try to figure it out.  I'm on a mission to not completely change everything to make it difficult, but to try to do minor changes that make it easy for me to be able to eat things that the rest of my family eats.  I want to make things taste still like they always have, without the bloated belly.  I've been reading all sorts of blogs and info about gluten free eating, cooking and baking.  Just to let you know, I'm finding that just by cutting out any type of "wheat flour" makes the difference.  So that means no pastas, breads, crackers or flour tortillas for me.  I am choosing not to use only gluten free certified foods.  Keep that in mind if you are one that needs to.  That means I'm still using and eating regular Rice Crispies, corn tortillas and chips, oatmeal (I cannot live without oatmeal with this venture!) and other things like these.  I read a food label and if there is any kind of "wheat flour" I don't eat it or use it, but if it has a "whole grain corn flour" for instance I still will.  Make sense?
Muffins all fluffed and perfect
Ok, so I tried a few gluten free box mixes to see how they were.  The first was a muffin mix.  I had some blackberries that needed to be used so I made muffins out of them.  They turned out beautiful.  My kids liked them, but I on the other hand still remain unsure.  The texture for me was a little off.  I know that it isn't going to be the same, but I didn't like the grit texture I got.  They also weren't very sweet.  Maybe I just like my muffins more cupcake like, but I needed more sugar!

The next thing I tried was a Banana Bread recipe I found on Pinterest from Betty Crocker that used a box of gluten free yellow cake mix.  It, on the other hand, I really liked and enjoyed!  It had a much smoother texture than the muffins and it baked up nice and big.  I did find that I didn't need to bake it as long as they said to.  I don't know if it was my oven or not, but I pulled it out 15 minutes earlier then the recipe said and I think I could have even another 5 minutes.  Nonetheless it was good!  Again, my kids all like and enjoyed it too. 

Beautiful banana bread
Gluten Free Banana Bread
(From Betty Crocker)

1 box Betty Crocker® Gluten Free yellow cake mix 
1 cup mashed very ripe bananas (2 medium) 
1/2  cup butter, softened 
3 eggs
1/2 cup chopped nuts, if desired                       


  • Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with shortening.
  • In large bowl, beat cake mix, mashed bananas, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 9-inch loaf 55 to 60 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. (Place sheet of foil over loaf to prevent over browning.) Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 1 hour before slicing.
One of the first things I've tried were paleo pancakes.  I'm not quite ready to jump into a paleo diet, but there are some great recipes and blogs for it.  One of my favorites is Change of Pace.  She has some great recipes and ideas and even some great things for kids.  It doesn't hurt that she and I used to be inseparable when we were 5 years old either.  :)  Regardless, she is a rockstart in the kitchen when it comes to meal prepping and yumminess!  One of her favorite things is Paleo Pancakes.  I've tried these, and although they were very different from a good ol' fluffy pancake, I could eat them.  Then she posted Banana Bread Paleo Pancakes and these are now going to be my go-to pancakes.  I loved them!  In fact I think I ate them in about 5 seconds flat when I made them for the first time yesterday for lunch.  I was really craving something with more substance then a smoothie or rice cake, so I tried these.  Yum!  They are different then the regular Paleo Pancake in that they have almond flour too.  They gave the pancakes that little bit of extra substance and flavor I needed and wanted in a pancake.  What do you think?
5 seconds later they were gone...
1/4 cup mashed banana
1 egg
1 egg white
1/4 cup almond flour
1/2 tsp cinnamon
1 T chopped walnuts or pecans
butter for the top

Make sure your banana is mashed really well in a bowl.  Whisk in your egg, egg whites, almond flour and cinnamon.  Stir in your nuts.  Melt a tsp of fat (ghee or butter) in a pan on medium-low heat.  Pour in the pancake batter to form three (I got 4) small pancakes.  Let the pancakes cook for about five minutes on one side.  you don't want to try to turn them too soon or they will fall apart.  Low and slow is the key.  You may have to peek and see if they are ready to flip.  When they look golden brown, flip them over and let the other side cook for about two minutes.


  1. Yay!!! I'm so glad you liked those! Those are much better than plain old paleo pancakes. I looooove reading about your gluten free stuff. I'm actually in the process of switching my kids to a gluten free diet so everything you post is helpful :)

  2. I feel honored if you are learning something new from me! I too, enjoy your blog tons! I can't wait to see how you meal plan for Whole30.