wheat free recipes | Mama Cormier

…..and wheat free doesn’t mean carb free

After reading Wheat Belly by William Davis, MD, one quickly realizes that eating gluten and wheat free foods doesn’t guarantee weight loss. There are more and more gluten free products on the market than ever, especially in the snacking and bakery sections of the grocery store. If you were to read the ingredient lists you would discover that many of these products are high in sugars, fats and alternative starches and the calorie count is high for what you’re getting.

I was feeling somewhat liberated when I found gluten free flour at Costco and I was somewhat disappointed when I couldn’t find a gluten free banana bread recipe in Dr. Davis’ book. After using a regular recipe and substituting the gluten free flour for regular flour it started to dawn on me that I don’t normally eat bananas, let alone banana bread, even though I love both. I’ve always known that bananas are high in carbs and the bread goes without saying. It was when I added the 2 cups of sugar, the 1 1/2 cups of butter and 6 cups of flour that I started to question what I was doing.

So why was I baking banana bread when I’m still trying to lose weight? It just so happened that we were going to celebrate my friend D’s birthday on Sunday and she suggested that we bake something special. Besides she had some sour milk that needed to be used and I had some very ripe bananas. I went through my cottage cookbooks and lo and behold I found a recipe that used both those ingredients.

As you know from previous posts I don’t have electricity and I do the bulk of my cooking on the BBQ, including any baking that I might do. Over the years D and I have developed a knack for baking muffins, cakes and breads in the great outdoors. One of the tricks is to use smaller pans so that dough cooks through to the middle in a shorter length of time. The bread in the bundt pan was finished first, or so we thought. If you look closely at the cut slices you can see that the middle is a little too soft.

The two breads in the loaf pan took a little longer but were a better texture. One of the differences with using gluten free flour is that the bread was much denser than a normal banana bread and for some reason tasted much sweeter. If I were to do this again (for my friends who are truly gluten intolerant) I would definitely add less sugar and maybe even experiment with some kind of substitute that isn’t aspartame or saccharin. I’ve heard that applesauce is a good replacement for sugar in some baking recipes.

I had one and a half slices of the bread on D’s birthday and I ate one slice for breakfast the next morning. I’ve always found that if I’m going to eat carbs it’s best in the morning and then avoid them for the rest of the day. Maybe I should clarify that when I say carbs I mean breads, pasta and primarily flour products. I still eat lots of healthy carbs in the way of vegetables, some fruit and dairy products along with lean protein and healthy fats.

I’m going to have to read the Wheat Belly book a little closer and try to figure out how to fit it into my daily diet without increasing my carb intake. Maybe some of you have a gluten free, wheat free recipe, low in carbs, fat and sugar that I could try. Any suggestions would be appreciated.

The following pictures are of D and D’s birthday/anniversary dinner that they kindly invited me to. Afterwards we relaxed around a beautiful bonfire as the sun set over Christian Island.