My Splendid Gluten Free Bake Mix Remix

So, I cannot take credit for the initial splendid gluten free bake mix that Jennifer Eloff created. I used her initial recipe from the get go and must say that it is quite good. It was an excellent starting point for me as I embarked on a gluten free lifestyle to compliment the lowcarb lifestyle that I had been living for 4.5 years.  I have since modified it ever so slightly, so I wanted to share…

12/3 cups almond flour (Bob’s Red Mill or Trader Joes)

3/4 cup certified gluten-free oat flour (Bob’s Red Mill)
3/4 tsp xanthan gum
 
I modified the amount of coconut flour from what Jennifer uses…I feel that this works better, and is less annoying to measure out. It also makes it measure 1 for 1 to regular flour more often than not, in my humble opinion. But, I do want to give credit where credit is due…and my modification is slight, so thanks Jennifer.
 
I just throw everything in a food processor and buzz it a couple of times, then put in a container that I used to use for flour. I make up about 2-3 batches at one time, so that I have it when I need it – less annoying that way!

Coconut Banana Bread (LC and GF)

3 medium bananas
3 TBSP butter (melted)
1/3 c coconut oil (melted)
½ c Splenda
1 TBSP liquid Sugar Free sweetener – equivalent to 1 C of sugar (I used sweet and low, you could use stevia)
1 TBSP molasses
2 TBSP Crown Royal
1 TBSP vanilla extract
½ c sour cream
2 eggs
2 c. splendid gf bake mix
½ tsp kosher salt
1 tsp baking powder
½ tsp baking soda
½ c unsweetened coconut
¾ c pecans (mine were toasted – this makes it better)

Add all ingredients, through the eggs, to the food processor. Blend well until liquefied.

Add dry ingredients and pulse a few times to blend, then run food processor for about a minute.  Once everything is mixed thoroughly, add coconut and pecans and pulse to break up the pecans and combine.

Spoon into muffin cups or bread pan, filling approximately 85% (to get a good, rounded muffin). I used mini muffins and they came out beautifully…muffins – 350 degrees for 20 minutes, bread loaf – 350 for 45-50 minutes (check it after 35 so it doesn’t burn…toothpick should come out clean)