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Gluten Free Banana Bread

Reviewed: Oct. 8, 2011
This bread was moist, fluffy, flavorful, everything a bread should be. I just used whatever GF flour I had on hand, some all purpose flour, and it was wonderful. I followed directions EXACTLY. I think that's important. I'm going on a trip in a few days, and I'm baking 2 dozen of these to take with and share. This does NOT taste gluten free. It doesn't rise up as much as wheat based muffins, so go ahead and fill the cups pretty full. It took 30 min to cook the muffins, 45-50 min to cook the bread. I sprayed the pan very thoroughly, as GF stuff tends to stick. Again, everything was perfect. The bread did not fall apart, or have a dense texture like most gf breads. Remember what yummy wheat-based muffins were like? Well you will. My next adventure is to try the recipe and replace the bananas with pumpkin!
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Megan's Granola

Reviewed: Mar. 10, 2008
This recipe tasted wonderful! My only complaint is that it doesn't explain very much for a novice. This was my first time making granola, and I burned the first couple batches because I kept expecting it to harden and clump as I cooked it, instead of AS IT COOLED. Even then, 20 minutes was too short for crunchy granola. I found 25 minutes at a 300 was just about perfect for my taste. I also left out the nuts, so that could have had something to do with it. I also would have preferred a glaze or sugar dusting on the raisins. I didn't feel they mixed well with the other textures and flavors. Other than that, it was a great recipe, and I kept the slightly burnt granola to eat with yogurt. It still tastes pretty good, just a little toasty. I'll definitely try again, WITH nuts next time.
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274 users found this review helpful

 
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