I’m slowly learning how to bake gluten-free. And by that I mean now not everything is ruined before it gets to the oven. Only every other thing is ruined before it actually gets baked.
I’m great at adding the wrong ingredient (baking soda and baking powder are different?), I’m good at totally omitting ingredients (that bread didn’t really need the yeast packet, did it?) and I’m very practiced at messing things up in ways I don’t understand (why does this taste funny again?!?).
Over the past few months I’ve been trying my darndest to come up with a gluten-free banana bread recipe that the whole family with like. I’m pretty good at making a a non-gluten-free version so I don’t know why I can’t make it using gluten-free flour.
Most of my problem, I’ve come to realize, lies in that I have a hard time following directions on recipes (I always want to add more of something) and I have a toddler and preschooler running around driving me batty. One will steal an ingredient off the counter and I will eventually forget to get it back from them and add it in, or they will distract me to the point where I’ve lost track of where I am in the recipe.
But last weekend, after numerous failed attempts, a few almost-theres and more than enough “its not THAT bad, honeys” from my honey that I figured out how I should be making my banana bread. And some of you may call this cheating, but I’m comfortable with that.
I went to the store, bought my self some Betty Crocker Gluten Free Yellow Cake mix. Then I went to BettyCrocker.com and searched for “gluten free banana bread”. Then I clicked on a recipe titled “Best-Ever Banana Bread (Gluten Free)” and followed the directions.
Pretty much all it calls for is 3 eggs, 1/2 softened butter, a cup of mashed up bananas and nuts if you’re feeling crazy. You combine these things and the mix, pour in a loaf pan and bake. I omitted the nuts but added some cinnamon & nutmeg (I’m sorry Betty, I can’t help myself).
It was that easy. And even with my additions of cinnamon & nutmeg, the kid ate it with abandon and the husband declared it the best gluten-free thing he’s eaten so far.
I will totally do this again. I realize that I have a long ways to go to get my baking skills up to par and until then, I will allow myself to cheat when it comes to making treats for my family.
PS. Thank you Betty Crocker. I love you.