Banana Bread is a great thing to whip up when you have extra old bananas lying around.  However, I find it's often really sweet - making it more of a dessert.  I'm always on the lookout for ways to lower the sugar in my recipes, which retaining a delicious flavor.  This recipe does still have sugar, but it has half the sugar of my original banana bread recipe, which I think is a step in the right direction. :)  Enjoy! 

Fresh from the oven - GF lower sugar banana bread! Just letting it cool a bit before removing from pans and parchment paper. 

Banana Bread - lower sugar version

Makes 5 mini loaves

Preheat oven to 350 F.  Line 5 mini bread pans with parchment paper.  

In a large bowl, whisk together the dry ingredients: (It's important to do this in GF baking to avoid clumps)

3 cups Kristin's Gluten-Free Flour Mix

1 cup sugar

2 tsp xanthan gum

2 tsp baking soda

1 tsp salt

1 tsp cinnamon (optional)

In a bowl or mixer, mix together: 

5 mashed overripe bananas

4 eggs

1/2 cup oil 

1/2 cup milk

2 tsp vanilla bean paste OR vanilla extract

Add in, and mix just until well combined (i.e. you don't need to beat this batter): 

dry ingredients, from above

1/2 cup mini or dark chocolate chips

Divide between mini bread pans.  I like to use a large cookie scoop to pop it neatly into pans, then flatten a bit with a spatula.  Bake at 350 F for 30-35 minutes.  Remove from oven and let rest in pans 5-10 minutes, before removing from pan and parchment paper onto cooling racks.  Great warm or cooled.  Fully cooled banana bread can be sliced and stored in a tupperware on the counter for a couple days, or sliced and frozen to enjoy later.   Enjoy!

Just out of the oven!

We can never wait until things cool - especially for banana bread.  Yum!

Banana Bread - Lower Sugar Version Recipe by Successfully Gluten Free!

 These yummy marshmallow chocolate chunk brownies are so delicious.  They always end up looking entertaining because of the marshmallows, so we sometimes call them "bumpy brownies".  This recipe is an update on the marshmallow brownies recipe I posted years ago.  This one lowers the sugar a bit, adds chunks of chocolate, and you have the option to add some chopped nuts, if you like, for a true rocky road brownie!  Unfortunately, worsening allergies to nuts means I don't get to do that anymore at our house, but it would be a delicious addition if you like nuts.  Enjoy! 

Yummy Bumpy Rocky Road-Style Gluten-Free Brownies! They're so funny looking, but the taste is amazing!

Make sure these are fully cooled before serving.  Patience is needed!

Rocky Road-style Brownies

Preheat oven to 350 F.  Line an 8" x 12" (quarter-sized) baking sheet or 9" x 13" baking dish with parchment paper.  Butter any edges that aren't covered by parchment.  

In a large, microwave-safe bowl, melt in 30 second increments at 50% power until melted, stirring every 30 seconds: 

100 g/3.5 oz dark chocolate (I've made this many times with many different types of dark chocolate - the type of dark chocolate will affect the final outcome - sometimes it'll be more gooey, sometimes more puffy - all delicious. Enjoy experimenting! I love using the Guittard dark chips.) 

1/2 cup butter

Once fully melted, add and mix in: 

1/2 cup Kristin's Gluten-free Flour Mix

1 cup sugar

1/3 cup cocoa powder

Add and stir in: 

2 eggs

Fold in evenly: 

75 g/2.5 oz mini marshmallows

1/2 cup milk, semi-sweet or dark chocolate chips

1/4 cup diced nuts, optional (I leave out bc of allergies, but it would make it into a proper rockyroad brownie - use your favorite nut - almond, cashew, walnut, pecan, peanut)

Mixed and ready to put in the pan.

Don't worry about perfectly spreading these into the pan - they'll spread as they bake.

Spread gently into prepared pan. Bake at 350 F for 20 minutes.  Remove from heat and let cool in pan on a wire rack.  While still warm, but not hot, carefully slice the brownies.  (This isn't necessary, but it is a bit easier to cut while they're still warm bc of the marshmallow).  Wait until fully COOL to serve.  Enjoy! 

Fresh from the oven! They never look the same way twice. So fun! 

Rocky Road-Style Brownies Recipe by Successfully Gluten Free!

 Technically, you can toss together the ingredients with melted butter and airfry it, but I find it works great to throw it in a skillet for a tasty side dish (assuming you like mushrooms).  Enjoy! 

Sliced Sauteed Mushrooms - but you can roast them like this whole (for small mushrooms), halved, quartered, or sliced. 

Tasty Pan-Roasted Mushrooms

Based off a recipe for airfried mushrooms (sorry, I'm not sure where it's located anymore - but I do recall you need to cook at 375 F for 9-10 minutes, tossing every 2-3 minutes if you decide to cook it in an airfryer.  Melt the butter and toss all the ingredients together if you would like to airfry your mushrooms.)

*Yes, you can double this recipe!*

Wash and slice or dice into halves or quarters (this recipe is flexible):

8 oz mushrooms

In a large skillet, add over medium-high to high heat: 

2 Tbsp butter

prepared mushrooms

Add and stir in: 

1 tsp GF Worchestershire sauce

1 tsp garlic powder

1/2 tsp onion powder

1/4 - 1/2 tsp salt

Stir regularly, until nicely cooked and mushrooms are beginning to have browned edges.  It's important this is cooked hot enough, so they don't just soften, and instead end up with a bit more of a caramelized, brown edge to them.  

Nice served with a bit of minced parsley to garnish. 

Great served alongside hamburgers, or as a side to a roast.  I find it's even a nice side with roast chicken or even things like butter chicken.  Very versatile.  Enjoy! 

Tasty Sauteed Mushrooms Recipe by Successfully Gluten Free!

Making gluten-free sourdough starter does take some patience, but it's pretty easy to whip together and feed.  And, it makes the most delicious waffles.  These are a modification of my regular sourdough waffles - with some egg-free and dairy-free options!  I also have some tasty chocolate chip sourdough waffles and lemon-blueberry sourdough waffles, too!  Enjoy! 

GF Sourdough waffles with apple chunks added. Yum! 

Wholesome Sourdough Waffles - Egg Free, Dairy Free, Gluten Free!

Makes 16-18 waffles
(My waffle iron makes 6 waffles at a time, and I can fill it almost 3x)

Mix in a 4 cup tupperware the night before you want your waffles:
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 tsp xanthan gum

Add and mix in, just until combined:
1 cup water (filtered, if your water contains chlorine)
1 cup gluten-free sourdough starter

Put the tupperware lid on tightly, and let rest overnight at room temperature. This mixture will grow naturally overnight due to the yeast, so make sure your container is at least a 4 cup container and can be fully closed.


In the morning, preheat your waffle iron.
Mix together in a small bowl and let sit 3-5 minutes, stirring once:
2 Tbsp chia seeds
6 Tbsp water

(You can use 2 eggs in place of the chia seeds & water if you prefer)

Mix together in a large bowl, just until combined:
Chia seed mixture (or 2 eggs, if preferred)
5 Tbsp oil
1 Tbsp maple syrup
1 tsp vanilla bean paste (or extract)
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp flaxseed meal (optional)
1-2 apples, peeled and finely diced (optional, but I prefer it)
Mixture from last night (starter/flour/water)

Butter waffle iron lightly each time you use it.  Cook batter in pre-heated waffle iron until nicely browned and crispy.  Remove from waffle iron and place on cooling rack (I do this even when making my favorite plain or apple-cinnamon waffles, or any waffles, because it keeps them from ever getting soggy on the bottom, especially if I make extras to freeze).

Best served fresh with maple syrup, or jam, or any topping you enjoy on your waffles!
Once cooled, you can freeze these in a ziploc bag and re-heat in a toaster oven for quick breakfasts.
Enjoy!!!

Wholesome Sourdough Waffles - Egg-free, Dairy-free, Gluten-Free Recipe by Successfully Gluten Free!

 My youngest got a mini pizzelle maker.  Pizzelles may look like miniature waffles, but unlike waffles (which I use very little sugar in), these are more of a cookie/biscuit.  The sugar helps them caramelize and turn into delicious crispy thin cookies.  Just lovely, and very easy to make. 

Mini Gluten-Free Pizzelles - delicious little crispy & buttery biscuits!

Mini Pizzelles

Makes ~24 mini pizzelles

Mix together: 

1/3 cup brown rice flour

1/3 cup tapioca starch/flour

1/3 cup arrowroot starch

1/2 tsp xanthan gum

1 tsp baking powder

1/4 tsp salt

1/2 cup sugar

Add and mix in, just until smooth: 

2 eggs

6 Tbsp butter, melted

1 tsp vanilla bean paste OR vanilla extract

Heat up the pizzelle maker, as directed.  Butter the pizzelle maker lightly before cooking each pizzelle.  Cook 1 Tbsp (no more or it will overflow) of batter per pizzelle.  Cook until a nice golden brown.  Remove to wire rack to cool. Cooled pizzelles can be stored in a tupperware on the counter.  Enjoy! 

My daughter cooking up (and taste-testing) pizzelles. You can see how small of scoops need to go onto the mini pizzelle maker - or it will overflow.  This recipe will work for a larger pizzelle maker, just test a few to determine how much batter is needed since they flatten a lot. 

Mini Pizzelles Recipe by Successfully Gluten Free!

Fluffy Vanilla Cupcakes

I'm always playing around with recipes.  Can I make something we love even better?  This is an update on the vanilla cupcake recipe I've been making for years.  This recipe does need to beat for a couple minutes in a mixer, so just use the older recipe if you're hoping for a quick whisk together in a bowl.  Both are delicious, but this one has become a new favorite!  Enjoy!

Decorated with chocolate marshmallow fluff frosting by my daughter. Yum!

There are options to make these a bit larger, which also works great!

Kristin's Fluffy Vanilla Cupcakes

Makes 12-18 

Preheat oven to 350 F.  Line cupcake pans with paper liners.

Mix together dry ingredients (this is important in gluten-free baking):
1/2 cup brown rice flour
1/2 cup white rice flour
1/3 cup cornstarch (or arrowroot starch)
2 Tbsp coconut flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt

Add and beat for 2 minutes at medium speed:
2/3 cup buttermilk (can be made by using 1 Tbsp lemon juice + milk)
1/4 cup oil 
1/2 cup softened butter
1 tsp vanilla bean paste (or vanilla extract)
1/4 - 1/2 tsp almond extract (optional, but add if you like the flavor)
3 eggs

Pour into cupcake holders (you can make 12 large cupcakes, each filled almost to the top of the cupcake liners or 18 cupcakes, each filled ~2/3 full).

You can scoop them in with a spatula. 

Or, you can scoop them in with a larger cookie scoop, which works great!

Bake cupcakes at 350 F for 16-22 minutes, or until light golden brown (less time for smaller cupcakes, more for larger.   If you would like to make this as an 8x8 cake, line the pan with parchment paper and bake ~25-28 minutes.

Larger sized cupcakes (filled 7/8 full)

Scooped with a large cookie scoop to ~3/4 full.

Cool completely on a wire rack.  Frost with your favorite frosting.  Some of our favorites are:
Chocolate Marshmallow Fluff Frosting
Vanilla Marshmallow Fluff Frosting
Strawberry Frosting

Cooling on a wire rack. They smell delicious!

We made these for Halloween and decorated them with googly eyes to make monsters.

No, these aren't poop emoji-topped cupcakes - just delicious chocolate marshmallow frosting on top of vanilla cupcakes.

Fluffy Vanilla Cupcakes Recipe by Successfully Gluten Free!

YUM!

Yummy chocolate pudding pie! I've previously posted how I make this - but just briefly mentioned it amidst all the yummy Thanksgiving pie recipes.  Here is the way I typically make the chocolate pudding pie! Enjoy! 

A tasty slice of chocolate pudding pie with whipped cream. Yum! 

Chocolate Pudding Pie

Prepare and bake one buttermilk pastry pie crust.  

Your pudding filling can go into a warm or cooled crust.  I typically start making the filling once the pie crust is in the oven.  

Whisk together, then set aside: 

4 egg yolks

1/4 cup milk

1/4 cup cornstarch

Whisk together in a medium-sized sauce pan: 

1/3 - 1/2 cup sugar

1/4 cup cocoa powder (the type of cocoa powder will affect the final taste - so choose one you like)

1/2 tsp salt

pinch cinnamon (optional)

Add and whisk in: 

2 1/4 cup whole milk or 10% cream (I prefer using cream for a richer dessert)

Cook over medium-low to medium heat, until mixture is almost coming to a boil.  Add 1/4 cup hot cocoa mixture to your egg/cornstarch mixture.  Whisk together.  Add another 1/4 cup hot cocoa mixture to your egg/cornstarch mixture.   

Add the warmed egg/cornstarch mixture to the pot.  Whisk, stirring constantly, until the pudding begins to thicken.  Remove from heat and stir in: 

1 tsp vanilla

1/2 cup dark chocolate chips (Optional - but I like the richness it adds)

Pour the pudding filling into your baked pie crust.  Immediately cover with plastic wrap - press the plastic wrap tightly to the surface of your pudding.  Refrigerate until chilled.  Slice and serve with whipped cream.  Enjoy! 

Make sure to cover tightly with the plastic wrap. 

Chocolate Pudding Pie Recipe by Successfully Gluten Free!