Gluten-Free Chocolate Walnut Banana Bread with Crumb Topping

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I’ve been making the crap out of this bread lately, mostly because I’m an over-zealous, incautious banana buyer who regularly overestimates my need and desire for a banana snack but is picky enough that I won’t touch them at the first sign of brown spots . Luckily, I’m also a greedy hoarder of semi-sweet chocolate disks and walnut halves—seriously, I have a shit-ton of both these things. Each recipe makes two standard-size loaves, and they freeze just beautifully, so go ahead and get baking with those blackening, disgustingly ripe bananas.

Gluten Free Chocolate Walnut Banana Bread with Crumb Topping

Makes two 9 x 13-inch loaves

Ingredients

2 ½ cups all-purpose gluten free flour, such as Bob’s Red Mill or Cup4Cup

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. kosher salt

½ tsp. nutmeg

11 tbsp. unsalted butter, softened, plus more for greasing

1¼ cup dark brown sugar

½ cup whole milk plain Greek yogurt

¼ cup canola oil

1 tsp. cider vinegar

1 tsp. vanilla extract

¼ tsp. rum extract (optional)

2 eggs

3 medium very ripe bananas, mashed

6 oz. semi-sweet chocolate, roughly chopped

1 cup roughly chopped walnut halves 

1/2 cup light brown sugar

Directions

1. Heat oven to 350°. Grease two 9” x 13” loaf pans and line with parchment paper; set aside. Combine 2 cups flour, the baking soda, cinnamon, half the salt, and the nutmeg in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine 8 tbsp. butter and the dark brown sugar. Beat until pale and fluffy, 2-3 minutes. Add yogurt, oil, vinegar, and extracts; beat until combined. Add eggs one at a time, beating well after each addition. Beat in banana until combined.

2. With the motor running, slowly add dry ingredients until a thick batter forms. Remove bowl from mixer stand and fold in chocolate and walnuts. Divide batter between prepared pans and lightly smooth the tops of loaves with a spatula. In a bowl, combine the remaining flour and salt, and the light brown sugar. Using your fingers, work in the remaining butter to form pea-sized crumbles. Divide crumb topping between tops of loaves, pressing crumbs lightly into batter. Bake 45-50 minutes until loaves are golden brown and a toothpick inserted in the center of each comes out with moist crumbs lightly clinging to it. Let loaves cool slightly before slicing.

Gluten-Free Grapefruit and Orange Olive Oil Cake
Citrus season has sort of passed us by, but what the heck, we live in a global economy and grapefruit are available all year around. What I’m saying is, make this cake today, this weekend, anytime. 
See the recipe on SAVEUR.com
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photo by Helen Rosner

Gluten-Free Grapefruit and Orange Olive Oil Cake

Citrus season has sort of passed us by, but what the heck, we live in a global economy and grapefruit are available all year around. What I’m saying is, make this cake today, this weekend, anytime. 

See the recipe on SAVEUR.com

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photo by Helen Rosner

Creamy Gluten-Free Orzo Risotto with Meyer Lemon and Wild Mushrooms
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For the recipe and where to find gluten-free orzo, visit SAVEUR.com.
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photo by Helen Rosner

Creamy Gluten-Free Orzo Risotto with Meyer Lemon and Wild Mushrooms

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For the recipe and where to find gluten-free orzo, visit SAVEUR.com.

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photo by Helen Rosner

(Blue Ribbon) Gluten Free Lemon Bars

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Last weekend my friend Alpa invited me to participate in the 4th annual Sugar Sweet Festival at The City Reliquary in B’klyn. There was a 5-category bake-off, with all entries being sold at the adjoining bake sale, proceeds to benefit the Reliquary. I decided to enter my lemon bars in the Gluten Free/Vegan category, and was amazed and delighted when they won! I’m also proud and excited to announce that Alpa took home the first prize for her concord grape tartlets in the Fall Flavors category. We were awarded with overflowing gift bags courtesy of Brooklyn Kitchen and celebrated with extra-spicy bloody Mary’s at Extra Fancy afterwards.

Gluten Free Lemon Bars

makes: 9

 Crust Ingredients

1 1/4 cups white rice flour

1/2 cup potato starch

1/4 cup tapioca starch

1/2 cup confectioners’ sugar, plus extra for dusting

10 tbsp. firm butter, cut into cubes

1 egg

Filling Ingredients

2 cups sugar

4 eggs

1 Tbs. lemon zest

1/4 cup lemon juice

1 tsp. baking powder

1/2 tsp. salt

 Directions

1. For the crust: Heat oven to 350°. Whisk together rice flour, potato starch, tapioca starch, and confectioners’ sugar. Using your fingers, mix butter into flour mixture, forming pea-size crumbles. Beat in egg until a smooth dough forms. Press dough into the bottom and halfway up the sides of an 8”x 8” pan. Bake 20-25 minutes until crust is lightly puffed and pale golden.

2. For the filling: Several minutes before the crust comes out of the oven, beat sugar and eggs till foamy; whisk in remaining ingredients. Remove crust from oven and pour filling mixture over hot crust.

3. Reduce oven temperature to 325°. Bake 35-40 minutes until filling is dark golden on top and the center jiggles lightly when the pan is shaken. Dust with extra confectioners’ sugar. Let tart cool completely before cutting into bars.

Weekend burger fry-up, with Udi’s Gluten Free Bun, American, egg, avocado, ketuchup, mayo, mustard, and McClure’s Garlic Pickle.

My moms asked me for some advice regarding candied lemon peel. Here’s my impromptu hand-drawn tutorial that I scanned and emailed her.
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And here are quantities, if you’re interested in trying it out for yourself:

1 With a sharp paring knife, slice off ends of 2 lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Thinly slice peel lengthwise into 1/8-inch-wide strips.
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2 In a medium saucepan, bring 1/2 cup sugar and 1/3 cup water to a boil over high heat, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. Remove from heat and let peel steep in syrup about 10 minutes more. With slotted spoon, transfer peel to a wire rack set over parchment or wax paper, separating the pieces as needed.
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3 Let peel dry 15 minutes. Toss with 1/4 cup sugar to coat; return to tray and let dry completely, about 45 minutes.

My moms asked me for some advice regarding candied lemon peel. Here’s my impromptu hand-drawn tutorial that I scanned and emailed her.

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And here are quantities, if you’re interested in trying it out for yourself:

1 With a sharp paring knife, slice off ends of 2 lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Thinly slice peel lengthwise into 1/8-inch-wide strips.

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2 In a medium saucepan, bring 1/2 cup sugar and 1/3 cup water to a boil over high heat, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. Remove from heat and let peel steep in syrup about 10 minutes more. With slotted spoon, transfer peel to a wire rack set over parchment or wax paper, separating the pieces as needed.

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3 Let peel dry 15 minutes. Toss with 1/4 cup sugar to coat; return to tray and let dry completely, about 45 minutes.

This GF pie takes its inspiration from Don Antonio’s by Starita in New York City, which makes a classic Neapolitan pizza Margherita using a gluten free flour blend. For the recipe, visit SAVEUR.com. To purchase Cup4Cup Pizza Crust Mix, go to Williams-Sonoma.com.
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photo by Yossy Arefi

This GF pie takes its inspiration from Don Antonio’s by Starita in New York City, which makes a classic Neapolitan pizza Margherita using a gluten free flour blend. For the recipe, visit SAVEUR.com. To purchase Cup4Cup Pizza Crust Mix, go to Williams-Sonoma.com.

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photo by Yossy Arefi

An improvement on the nostalgia-inducing slices of pie worth waiting for in the school lunch line each week, these pillowy squares of crust dotted with crisp craters of pepperoni have undergone a gluten-free makeover. Check out the recipe on SAVEUR.com. For information on where to buy Cup4Cup Pizza Crust Mix, go to Williams-Sonoma.com
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photo by Yossy Arefi

An improvement on the nostalgia-inducing slices of pie worth waiting for in the school lunch line each week, these pillowy squares of crust dotted with crisp craters of pepperoni have undergone a gluten-free makeover. Check out the recipe on SAVEUR.com. For information on where to buy Cup4Cup Pizza Crust Mix, go to Williams-Sonoma.com

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photo by Yossy Arefi

Mmmmmm! GF Pizza, Fools! Go see for yourself @SAVEUR.com.
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photo by Yossy Arefi

Mmmmmm! GF Pizza, Fools! Go see for yourself @SAVEUR.com.

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photo by Yossy Arefi

Kyotofu is going big with their gluten free line of Japanese-inspired treats. Check out my review on SAVEUR then order directly from Kyotofu.

Kyotofu is going big with their gluten free line of Japanese-inspired treats. Check out my review on SAVEUR then order directly from Kyotofu.