cheaters sometimes win.

for the first time in a long time i baked something this morning. for the first time ever i baked something that is gluten free.

and it tastes delicious!

how did this come to be? well, i'm glad you asked. i have been hankering to explore the world of gluten free baking now that i have a big kitchen and access to so many wonderful ingredients. but i have been nervous and reluctant to try. i've heard rumors about such gluten free baking endeavors. the rumors weren't good. it seemed like it might be difficult and set up for failure. would it come out like a brick? or a tub of paste? how would i pull this off without a vat of canola oil or any of the other cover-up-the-lack-of-flavor-by-adding-a-ton-of-fat substitutes i've seen listed on boxes and in recipes? well, it turned out all i needed to do was come home to massachusetts, go to the local grocery store and buy the gluten free baking for dummies box. substitute egg whites for eggs, applesauce for oil, bananas for canned pumpkin, add some blueberries, and you've got blueberry banana bread! and it's gluten free and dairy free! and literally could not have been any easier to make!!

blueberry banana bread
*disclaimer: i used a gluten free quick bread & muffin mix. i am a cheater.*

1 package gluten free quick bread & muffin mix (market basket brand)
3 large cage-free organic egg whites
1 1/2 cup mashed ripe organic bananas
1/2 pint fresh local blueberries
1/4 cup unsweetened natural applesauce

preheat oven to 325 degrees. spray loaf pan with non-stick spray.
wash the blueberries and mash the bananas (3 bananas will yield 1 1/2 cups mashed)..
in a large bowl, mix bread mix, egg whites, applesauce, and bananas.
mix well.
stir in blueberries.
pour into loaf pan and bake for 1 - 1 1/2 hours (*package says to bake for 1 hour, it took my bread almost an hour and a half to cook all the way through)