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Bessie Bakes

Soul-Satisfying Food at Home

Gluten Free

gluten free banana bread poured glaze

Baking

WORLD’S BEST GLUTEN FREE BANANA BREAD w/ BROWN SUGAR GLAZE

bananas

There are some recipes that stand the test of time because they evoke a sense of warmth and comfort.  Although simple, some baked goods bring a sense of nostalgia just by the mere thought of tasting them.  For me, banana bread falls into this category.  While sifting through some of my grandmother’s recipes, I found one for a simple banana bread.  Although totally scrumptious, I wanted to pump up the volume by adding cold pressed coconut oil, toasted walnuts, chocolate chips, and a bit of orange zest.  A touch of apple butter lends a spicy sweetness in the background while overripe bananas give a rich, fruity flavor.  To send it over the moon, I added my grandmother’s swoon-worthy brown sugar glaze.  Not to gloat, but this is THE BEST BANANA BREAD I’ve ever had!   

In the title it claims to be gluten free.  The wonderful thing about this recipe is that it can be easily be substituted with all purpose flour with no adjustments to the measurements.  For this recipe I used the new and improved version of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (not to be confused with Bob’s Red Mill All Purpose Baking Flour).  This new blend already includes xanthan gum, which is essential for gluten free baking.  When I was selling artisan breads and pastries on the side, I made lots of different gluten free goodies.  I made my own gluten free flour blends myself because every recipe seemed to need a slightly different ratio of gluten free flours.  Now that I am just baking for myself and my family (and now Bessie Bakes!) I wanted to try out a store-bought blend with xanthan gum already added.  I spent enough time over the years arduously testing different GF blends that I can usually look at the color of the flour, the ingredients, and the order in which they are labeled and know if it’s going to be pleasing to the palate.  I was very excited to find that this blend was a success in my banana bread!  I’ll have to test it with a simple vanilla cake to really see if it’s the perfect substitute for wheat flour.

coconut oil and sugar creamed

 To make this recipe, simply start with a a large bowl and a whisk or electric beater.  Mix the coconut oil and sugar, then blend in the beaten eggs.  Mix the buttermilk, vanilla, apple butter, and orange zest together.  If you don’t want to waste a whole bottle of buttermilk on one recipe, simply combine regular milk with one teaspoon of apple cider vinegar (or white vinegar) and give it a few minutes to curdle.  Next combine your flour, cinnamon, and salt.  Alternate adding your wet and dry ingredients to the bowl.

dry ingredients gluten free banana bread

bananas in banana bread batter

Whisk until the ingredients come together, then fold in the mashed bananas and chocolate chips.  Grease a large loaf pan (I used a 10.5 x 6 x 3 inch pan) with coconut oil.  Cut a piece of parchment paper to cover the bottom of the loaf pan and grease the top too.  I used a loaf pan with a pattern inside so I didn’t use the parchment paper.

banana bread batter and loaf pan

Keep in mind loaf pans tend to vary in size so fill the pan to no more than THREE QUARTERS FULL, especially if you are making it gluten free!  Without gluten, the batter can’t sustain the shape if it rises too much over the top of the pan.  It can easily flow overboard, so watch out!

gluten free banana bread in loaf pan

gluten free banana bread baked

Bake at 350 degrees for 55 minutes to one hour or until a knife inserted comes out clean.  While the banana bread is cooling, make the glaze.  Melt the brown sugar and butter over medium heat, then add the milk, vanilla, and baking powder.  Keep stirring with a wooden spoon and let it bubble for one minute to allow it to thicken.  Immediately pour over the banana bread or else it will firm up if you let it sit for too long.  Oooh la la!

gluten free banana bread poured glaze

 Now sit back and admire your work.  Then lick up, er, clean up that lovely glaze that poured over the sides of the pan.

gluten free banana bread sliced

Gluten Free banana bread pinterest

Bon Appetit Ya’ll,

Leslie O.

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gluten free banana bread poured glaze

Gluten Free Banana Nut Bread with Coconut Oil and Chocolate Chips

Give the traditional banana bread an extra punch of flavor with coconut oil, chocolate chips (and some secret weapons) for a tasty breakfast or snack.
Course Breakfast or Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf

Ingredients

  • 2 cups gluten free flour blend or all purpose flour with xanthan gum added
  • 1 cup sugar
  • 3/4 cup cold pressed coconut oil (melted but not hot)
  • 1 cups and 1/2 mashed ripe bananas approx. 3 bananas
  • 1/2 buttermilk
  • 2 eggs
  • 1/2 cup chocolate chips
  • 1/ cup toasted walnuts chopped
  • 1/2 tsp . salt
  • 1 tsp and 1/2 . baking soda
  • 1 tsp . vanilla
  • 1 Tbsp . apple butter optional
  • 1 tsp . cinnamon
  • 1 tsp . orange zest
  • For the glaze:
  • 1 cup brown sugar
  • 3 Tbsp . milk
  • 4 Tbsp . butter
  • 1/4 tsp . baking powder
  • 1 tsp . vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. In a standing mixer with the paddle attachment or by hand with a whisk, combine the oil and sugar.
  3. In a small bowl combine the buttermilk, apple butter, orange zest, and vanilla.
  4. Beat eggs into sugar and oil.
  5. Combine the flour, salt, baking soda, and cinnamon.
  6. Alternate adding the dry and wet ingredients into the batter just until combined.
  7. Mash the bananas and fold into the batter.
  8. Fold in the toasted walnuts and chocolate chips.
  9. Coat the loaf pan with coconut oil and place a piece of parchment paper at the bottom of the loaf pan. Coat the top the parchment in oil as well.
  10. Fill the loaf pan with the batter three quarters full.
  11. Bake in the center rack for 55 minutes to one hour or until a toothpick or skewer inserted in the center comes out clean.
  12. For the glaze:
  13. While the bread is cooling melt the butter and brown sugar over medium heat.
  14. Stir in the milk, vanilla, and baking powder and let bubble while continuously stirring for one minute.
  15. Place the banana bread on a sheet pan to catch the excess glaze.
  16. Immediately pour over the banana bread.
  17. Slice and serve.
Crispy cast iron poblano cheddar cornbread recipe

Artisan Bread

3 Easy Steps to Crispy & Cheesy Cast Iron Cornbread

Let’s stir the pot a little and debate on the ever-important question, “How do you like your cornbread?”

Poblano cheddar cornbread ingredients

Authentic southern cornbread recipes (the southern U.S., that is) vary somewhat, but they generally all have one thing in common:  They are NOT SWEET, and that’s why they’re perfect.

Is steam coming out of your ears yet?  Ok, allow me to explain my thoughts on sweet cornbread.

In my not-so-humble opinion, sweet cornbread might as well be topped with frosting and called cake, because that’s essentially what it is.

Having said that, I’m totally on team honey butter for slathering all over your cornbread or just drizzling a little bit of straight-up honey on top.

That might sound hypocritical, but a drizzle of honey adds that subtle floral note of sweetness that only honey can provide.

When you bite into crispy cast iron cornbread drizzled with honey on top, you first experience melt-in-your-mouth sweetness, followed by a crispy-on-the-outside, tender-on-the-inside savory crumb.

In other words, layers and layers of flavor.

With a sweet cornbread recipe, it’s just sweet all the way through, which is kind of boring.

For today’s recipe, we are taking it to another level by adding chunks of cheddar cheese, whole corn, and a subtle kick from roasted poblano peppers.

Poblano cheddar cornbread ingredients, cheese and whole corn

3 STEPS TO CRISPY & CHEESY CORNBREAD 

  1. Start with a really freakin’ hot cast iron skillet that’s been heating up in a 450 degree oven.  Add the oil to the pan so it can also get really freakin’ hot, but not smoking.  If you don’t already have a cast iron skillet, you should really get one.  Keep reading and I’ll explain why!
  2. Cut your cheese into chunks instead of shredding it so you can get whole bites of gooey cheese throughout.
  3. Pour the batter directly into the cast iron pan on top of the hot oil, watch it sizzle, and bake immediately!

Poblano cheddar cornbread batter

The sizzle action of the oil will form that crispy crust!

Poblano cheedar cornbread batter in a hot cast iron skillet

Poblano and cheddat cornbread in a cast iron skillet

Then it bakes into a golden masterpiece.

Poblano cheddar cornbread baked in a cast iron skillet

WHY CAST IRON?

  1. Cast iron skillets retain heat really well while evenly distributing the heat too.
  2. If cared for properly, it will outlast your grandchildren.
  3. You can cook so many things with it like Crispy Chicken Thighs, a Peach Crostata (the easiest way to bake a pie), make quiche, get a perfect sear on steaks, and SO MUCH MORE.
  4. If you have an intruder, a cast iron pan will knock them right out.

Here is an affiliate link on Amazon for a best-selling cast iron pan (you can pick what size you want).

Poblano and cheddar cornbread with chuncks of cheddar cheese and roasted poblanos!

Now here comes that controversial honey drizzle.

Cast iron poblano and cheddar cornbread drizzled with honey!

 

Crispy and cheesy cast iron cheddar cornbread recipe

Bake this recipe and comment below.  Tag me on Instagram @bessie.bakes and share your photos!  Let’s talk it out it too.

Tell me, how do YOU like your cornbread?

 

Sizzle sizzle ya’ll,

Leslie O.

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Crispy cast iron poblano cheddar cornbread recipe

Cast Iron Poblano and Cheddar Cornbread

Southern-style cast iron cornbread is cranked up with roasted poblanos, whole corn, and cheddar cheese.
Course Quickbread
Cuisine Southern
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 2 cups Cornmeal, preferably organic 238 grams
  • 1 1/2 Tbsp Baking powder 17 grams
  • 1/2 cup Gluten free flour or all purpose flour 68 grams
  • 1 1/2 tsp salt 7 grams
  • 1 1/4 cups Buttermilk or 1 cup milk mixed with 1 Tbsp. vinegar 300 grams
  • 2 large eggs
  • 1/4 cup neutral oil like grapeseed oil 54 grams
  • 1/2 cup heaping fresh or frozen corn 80 grams
  • 1 cup cheddar cheese, cut into chunks 70 grams
  • 2 Tbsp large poblano, roasted 110 grams or so

Instructions

  1. Roast a whole poblano directly under a broiler until the skin is charred, turn to char all sides. Remove skin and seeds and chop poblano, set aside.
  2. Preheat oven to 450 degrees.
  3. Cut the cheddar cheese into chunks.

  4. Pour oil into cast iron skillet and heat in the oven until hot. Check after 3-5 minutes, you don't want the oil to be smoking.
  5. Whisk cornmeal, flour, salt, and baking powder in a large bowl.

  6. Add buttermilk, then whisk in eggs.
  7. Fold in poblanos, cheese, and corn.
  8. Remove skillet from the oven and pour batter directly into the pan. It should be sizzling, so be careful!!
  9. Bake until the crust is golden brown about 25-30 minutes.

Recipe Notes

My favorite Gluten Free Flour is Bob's Red Mill 1-to-1 Baking Flour.

How to make the BEST crispy and cheesy southern cornbread in a cast iron skillet!

 

Cold Tahini Soba noodle Salad with bell peppers

Dinner

COLD TAHINI SOBA NOODLE SALAD

tahini in mason jar with text

Hot and humid summer days here in Tennessee can bring one to barely step outside at times.  The August humidity makes you start sweating as soon as you step out of the shower.

This leads one to get creative with ways in which to stay cool.

Wearing a dress (or nothing but your underpants) and standing over a cool air vent works like a charm!  Drinking iced cold beverages and noshing on scrumptious cold noodle dishes also helps to beat the heat whilst satisfying my summer food cravings.

Enter the tahini soba noodle salad.  I love Thai peanut sauces, but often find them to be heavy on the caloric intake and a bit too sweet for my taste.  Tahini is a toasted sesame butter generally used in hummus, so it’s a flavorful substitute to the traditional Thai peanut sauce.

 When I’m trying to mix it up in the kitchen with new dishes I often find packages of all sorts things hiding in the back of my pantry that are in need of attention.  A huge pet peeve of mine is throwing out unused fresh or packaged food because it’s past its expiration date.

To avoid the cardinal sin of wasting precious dollars on uneaten food, USE WHAT YOU HAVE FIRST instead of searching for a recipe and buying all sorts of ingredients that aren’t currently stocked in the fridge.  This will save you money and a few trips to the grocery store.

The week before I made a stir fry with all the veggies present in this noodle dish.  I also unearthed a lovely package of organic soba noodles patiently waiting for someone to love them!  No grocery stop necessary.  If you have veggies that need to be used, by all means, substitute them in this dish.

Soba noodles are made from buckwheat flour, which is actually gluten-free.  Often times soba noodles have regular wheat flour added to help the texture, but you can still use gluten-free noodles if you wish.  The higher the percentage of buckwheat flour the noodles have, the darker they will be.

tahini vinaigrette soba cold noodle salad with text

 The vinaigrette has a touch of soy sauce (or gluten-free tamari can be subbed), fresh ginger, garlic, and honey.  It has a distinctive earthy, nutty flavor that is really unique and blends beautifully with the crisp vegetables.

I had red and yellow bell pepper, green onions/scallions, red onion, and dried cranberries for an added kick of sweet and tart.  This is a quick preparation, requiring only the time it takes to boil a large pot of water plus 4 minutes of cooking time.

While the water is boiling, soak your cranberries in orange juice to soften them wake up their flavor.  Chop the veggies, make the vinaigrette, top with toasted cashews or peanuts, toss the ingredients in the cooled noodles, and VOILA!

cold tahini soba noodle salad ingredients

cold tahini soba noodle salad

cold tahini soba noodle salad overhead

cold tahini soba noodle salad recipe

Bon Appetit Ya’ll,

Leslie O.

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cold tahini soba noodle salad

Cold Tahini Soba Noodle Salad

Cold soba noodles, fresh veggies, cranberries, and a tahini vinaigrette make for a refreshing and light lunch or dinner.
Course Cold Noodles
Cuisine Asian
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 4 servings

Ingredients

For the Noodles

  • 1 oz package Soba Noodles about 9.5 .
  • one half of a Red Bell Pepper finely diced
  • one half of a Yellow Bell Pepper finely diced
  • 3 Tbsp . Red onion finely diced
  • 1/4 cup Dried Cranberries
  • 2 Tbsp . Scallions chopped
  • 1 Tbsp Orange Juice
  • Drizzle of Toasted Sesame oil
  • 1/4 cup toasted cashew or peanuts chopped

For the Tahini Vinaigrette

  • Juice of one Lime
  • 1/4 cup Grapeseed Canola, or neutral oil
  • 2 Tbsp Soy Sauce or Tamari for gluten free version
  • 1 Tbsp Tahini
  • 1 tsp . Garlic finely chopped
  • 1 tsp . Ginger grated or finely chopped
  • 1 tsp . Honey
  • dash of White Pepper

Instructions

  1. Heat a large pot of water on the stovetop on high heat.
  2. Meanwhile, soak the cranberries in orange juice.
  3. Chop the veggies, scallions, garlic, and ginger.
  4. For the vinaigrette:
  5. Whisk the tahini, soy sauce, lime juice, garlic, ginger, honey, and white pepper. Whisk in oil until emulsified.
  6. Salt the boiling water and cook the soba noodles according to package directions. Drain and rinse under cool water and drain again. Top with sesame oil and separate a bit to prevent the noodles from sticking together.
  7. Remove the cranberries from the orange juice and set aside.
  8. Add the reserved liquid from the cranberries to the vinaigrette.
  9. Combine the noodles, veggies, vinaigrette and serve immediately with a dash of sesame oil and scallions or cover and chill in the fridge.

Cold Tahini Soba Noodle Salad

watermelon salad recipe 2

Gluten Free

CITRUS WATERMELON SALAD RECIPE

 

watermelon large slices

You might think this unbelievably simple, no-brainer fruit salad recipe is a bit of a cop-out on my part as far as recipe creation goes.  That’s probably because you haven’t tried fresh watermelon topped with orange zest and fresh mint!

I can’t even begin to tell you how two simple ingredients can completely transform the already perfectly sweet watermelon…when it’s in season of course!

In 2009 and 2010 I got to experience the Bonnaroo music festival.  The festival takes place every year in June at the same moment when the heat index decides to magically shift from the breezy low 80s all the way to the upper hotter-than-hell 90s in a matter of a few days.

And oh yeah, the humidity makes its grand entrance too.

It’s the kind of muggy, sweat-while-you-eat humidity that makes you change your clothes three times a day…and then sweat some more.  Since I was working backstage I was able to eat the fabulous catered food at every meal.

The watermelon salad they served every day was the great reprieve I needed from the heat.  I literally couldn’t wait to eat it at every single meal because whether it was 5:00 am or 11:00pm, it was H.O.T.

watermelon salad recipe

As far as watermelons go, the smaller they are, the sweeter they are.  Of course, I don’t blame you if you buy the pre-cut watermelon from the grocery store, but it’s also nice to find a local source of watermelon if it’s available at the farmer’s market.

 

watermelon salad recipe overhead

 

watermelon salad recipe 1

Three simple ingredients:  Watermelon, orange zest, and fresh mint.  It couldn’t be simpler folks.  Give this easy peasy fruit salad a try and you’ll be giving me a cyber high five!

bon appetit ya'll signature

 

 

 

 

 

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watermelon salad recipe

Citrus Watermelon Salad

This refreshing watermelon salad helps to beat the summer heat.
Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 Watermelon
  • 2 Tbsp . Orange Zest
  • Fresh Mint torn by hand

Instructions

  1. Cut watermelon into chunks.
  2. Zest a fresh orange.
  3. Tear a small handful of fresh mint by hand to keep from browning.
  4. Toss and serve chilled.

 

citrus watermelon salad recipe pinterest

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Hello I’m Leslie

Leslie Osborne Bessie Bakes

As a lover of sourdough bread, baking, & easy whole foods recipes, I want you to feel confident when tackling a new recipe or baking technique.  Learn how to turn simple ingredients into mouth-watering meals.  Read more

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