I’ve been having some tummy troubles lately and I’m worried they’re something to do with gluten. Gluten intolerance seems to be more and more common nowadays, so maybe I’m just panicking and reading too much into it. But if that’s what it is, I will have a hard time accepting it. I know a few people with gluten allergies or intolerances and it’s just a bit of a pain. Add that to vegetarianism and your food options are even more limited. Ah well, it’s just speculation at this point and I may have to try cutting out different foods from my diet for a while in order to narrow down what’s effecting me.
Even so, when I had an urge to bake yesterday, I decided to err on the side of caution and go for gluten-free baked goods. I based the recipe on this delicious banana muffin recipe I made a while back and here’s the updated, (still vegan) gluten-free version:
Gluten-Free Vegan Banana Muffins
1 1/2 cups gluten-free plain flour
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon gluten-free baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3 medium bananas, lightly mashed
1/3 cup apple sauce
1/4 cup brown sugar
3 tablespoons sunflower oil (or other suitable baking oil)
1 teaspoon apple cider vinegar
2. In large bowl, mix together flour, baking soda, baking powder, cinnamon and salt.
3. In separate bowl, whisk together bananas, apple sauce, sugar, oil and vinegar.
4. Pour wet mixture into dry mixture and stir gently until just combined.
5. Spoon batter evenly into prepared tray. Bake for 15-18 minutes, until muffins turn golden brown and toothpick inserted into centre of muffins comes out clean. NOTE: Do not over-cook as muffins will become dry and chewy.