I have two days of gluten free/dairy free baking left, and I seem to have hit a renewed sense of confidence. There are big wind storms coming our way today and already the house is getting slammed by gusts and the windows are whistling. It's the perfect kind of day to stay inside and bake. Today I made gluten/dairy free banana bread, since we had two very sad looking bananas, that may or may not have been forgotten in a diaper bag for undetermined quantities of time. I wasn't even sure if turning them into bread would save them.
Oh, but it did.
The recipe I followed was calling for white rice flour, but I ran out last week, so I substituted sweet white rice flour, unsure of what would happen.
IT WAS SO GOOD.
The bread didn't rise like it should have, and stayed at about three inches tall, but man was it delicious. Simon demanded three slices while it was still warm from the oven. I am kind of doubting that I'll be able to save any for when Nathan and Morgan get home.
I love it when the things I bake turn out edible!
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