Gluten-Free Makeovers (22 page)

Fill the muffin cups halfway with the batter. Bake for 20 to 22 minutes, until a toothpick inserted into the center comes away clean. Cool completely on a wire rack.

Dairy-free

Ruth Moorhouse and
her daughter Amanda have been involved in the celiac community in Springfield, Massachusetts, for many years. When I met Amanda, she handed me a dog-eared recipe for her favorite banana bread. “Can you make it over?” she asked. Here’s what I came up with. It’s also dairy-free. For even more decadence, I topped it with a pecan streusel topping on page 236.

Preheat the oven to 350°F. Lightly oil two 8½ × 4½-inch loaf pans.

Combine the flour blend, baking soda, cinnamon, and nutmeg in a bowl. In a separate bowl, whisk together the eggs, bananas, sugar, and oil. Add to the dry ingredients and whisk to combine. Fold in the pecans, if using.

Divide the batter evenly between the two pans. Sprinkle ½ cup of the streusel topping over each loaf. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes away clean. Set on a wire rack and let cool for 10 minutes. Turn the breads out onto the rack and let cool completely. Wrap with plastic and let sit overnight before slicing.

My friend Beverly
asked me to help her convert her family recipe for Irish Tea Bread. After several attempts, I realized the cider vinegar was the critical missing ingredient that re-created the light texture from the original gluten-filled version. Now that I’ve made it, I understand why she missed this sconelike treat so much. I feel like the luck of the Irish has smiled upon Beverly and me. And it will on you when you try this tea bread.

Preheat the oven to 350°F. Lightly oil or grease a 9-inch springform pan.

Combine the milk and vinegar and let sit to thicken.

Combine the flour blend, sugar, and baking soda in a large bowl. Cut in the cold butter until the mixture is crumbly. In a separate bowl, combine the eggs and milk mixture. Make a well in the dry ingredients and add the milk mixture. Mix with a wooden spoon until the dry ingredients are moistened.

Toss raisins with the remaining 2 tablespoons of the flour blend until coated. Fold into the mixture. Spoon the batter into the prepared pan and smooth the top until even and the batter touches the sides of the pan.

Bake 55 to 60 minutes, until lightly browned and a toothpick inserted in the center comes away clean. Let cool for 15 minutes before removing the side of the pan.

Serve warm with softened butter and jam, or remove the bottom of the pan and let cool and then serve. This freezes well and can be sliced and reheated or toasted.

Tip
:
If using Earth Balance or other dairy-free butter substitute, cut into small pieces and freeze for 15 minutes before cutting into the flour.

From the leather-bound
gluten-free menu to an abundance of gluten-free choices, Burtons Grill goes all out to make food-allergic diners feel special. The CEO—who also has celiac disease—understands the thrill of being able to order a fried fish sandwich or drink a gluten-free beer. This rich corn bread from Burtons Grill is another dish that will thrill everyone who tries it. The original calls for two kinds of cheese and cans of corn puréed with heavy cream. I created shortcuts by using creamed corn and shredded Mexican blend cheese. I don’t think these compromise the flavor one bit.