Gluten Free Banana Bread Oatmeal Muffins

After another week away, I knew I wanted to bake something this morning.  While in Greenville visiting my family, I spent some time looking through old photos on my Gluten Free in Orlando Facebook page. 

I ran across a picture of some banana oatmeal muffins I had made several months ago.  I remembered my family really enjoying them, so I decided to make them again this morning.  

Last time, I used Cup4Cup. This morning, I decided to try the recipe with Better Batter. Both flours work well in this recipe.

If your gluten free all-purpose flour does not contain xanthan gum, be sure to add 1 teaspoon of xanthan or guar gum to the dry ingredients.  

My daughters, who are picky breakfast eaters, gobbled these muffins up, and told me they tasted like banana bread.  

Gluten Free Banana Bread Oatmeal Muffins

Ingredients

1/2 C gluten free quick cook oats or rolled oats 

1/2 C lowfat milk 

1/4 C unsalted butter - melted

1 large or extra-large egg

1 C  + 2 T mashed bananas

1 C (140 grams) gluten free all-purpose flour (I use Better Batter or Cup4Cup) 

1/2 C (100 grams) sugar (I use organic cane sugar) 

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp nutmeg

Directions

Preheat your oven to 425 degrees.  Spray a muffin pan with cooking spray or grease it with butter. 

Combine the oats and milk in a medium size bowl. Let the oats absorb the milk for at least 20 minutes.  Melt the butter and set it aside to cool.  

Combine the flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg in a large bowl.  

Add the melted butter, egg, and mashed bananas to the oatmeal mixture. Add the wet ingredients to the dry ingredients, stirring until just combined.  

Divide the mixture evenly between your 12 muffin cups.  Bake for 15 minutes.

August 25, 2014 Update

Today, I made banana bread oatmeal muffins with Cup4Cup's new gluten free, dairy free Wholesome Flour,  which is high fiber and non-GMO. The wholesome flour blend contains brown rice flour, white rice flour, ground golden flaxseed, rice bran, and xanthan gum.  I used an extra large egg, and a heaping cup of mashed banana, which measured at 1 cup plus 2 tablespoons.  The texture was great, but the Wholesome Flour blend seemed to take away from the flavor of the muffins, so next time, I will add a little more banana and maybe some more cinnamon.

March 24, 2015 Update

This morning, I used 1 1/4 cups of mashed banana, an extra-large egg, Better Batter flour, and 2 tablespoons of golden flaxseed meal for added fiber.  The muffins turned out really well, but next time, I might add a little more cinnamon and a tablespoon of honey.

This recipe was adapted from a recipe on Cooks.com

Sweet Potato Pineapple Casserole

When my whole family lived in Pittsburgh, my Aunt Bonnie was the one in charge of cooking Thanksgiving dinner, my favorite meal of the year.  She served turkey, stuffing, mashed potatoes, gravy, sweet potatoes or carrot soufflé, peas, corn, salad, ciabatta bread, 2 kinds of cranberries, and apple and pumpkin pie.  My husband and I now host Thanksgiving dinner, and we tend to keep things a little more simple.  The only potato dish I serve is garlic mashed potatoes, but if I was motivated enough to make a sweet potato side, I would use this recipe.  My sweet potato pineapple casserole is great with chicken, pork, or turkey.  For a super easy dinner, we pick up a rotisserie chicken from Costco to serve with it.  

Sweet Potato Pineapple Casserole 

Ingredients

4 large or 3 extra-large sweet potatoes

4 T butter

Cinnamon to taste

1 can (20 ounces) crushed pineapple - no sugar added (we use Dole)

Directions

Preheat oven to 450 degrees.  

Wash the sweet potatoes, dry them, poke them several times with a fork or sharp knife, then place them in the oven on a piece of aluminum foil.  Bake them for about 50 to 60 minutes, until you can pierce them easily with a sharp knife.  

Lower the temperature of the oven to 350 degrees.  

After allowing them to cool for 10 to 15 minutes, cut the sweet potatoes in half, scoop them out, discard the skins, and place them in an oven-safe dish with the butter.  Add cinnamon to taste (start with at least 1 1/2 tsp) and 1/2 of the can of pineapple.  Stir to combine, then spread the rest of the pineapple on top, with as little juice from the can as possible.  Finish with a generous sprinkle of cinnamon on top.  


Bake uncovered for about 40 to 45 minutes, until the top begins to brown.  

Linked to: Gluten-Free Wednesdays

Gluten Free Apple-Raspberry Puffed Pancake

My daughter Emma absolutely adores Apple-Raspberry puffed pancake, and begs my husband and I to make it on a regular basis.  This recipe was the very first recipe I posted on my Gluten Free in Orlando Facebook page, long before I started my blog.  

When I have guests over, this is one of my go to recipes.  

I've experimented with various gluten free all-purpose flours, but this pancake puffs up best with Cup4Cup.

Gluten Free Apple-Raspberry Puffed Pancake

Ingredients

6 large eggs

1 1/2 C lowfat milk

1 tsp pure vanilla extract

1 C (140 grams) gluten free all-purpose flour (we use Cup 4 Cup multipurpose flour)

1/4 C (50 grams) granulated sugar or 1/4 C of coconut palm sugar 

1/2 tsp kosher salt

1/2 tsp cinnamon

Pinch of nutmeg

8 T unsalted butter 

4 large apples (we use Gala) 

1 T  light brown sugar or coconut palm sugar 

1 1/2 C frozen raspberries

Optional - powdered sugar for garnish

Directions

Preheat oven to 425 degrees.

Peel the apples, cut them into quarters, remove the seeds, then cut them into thin slices.  

Blend the eggs, milk, and vanilla in the jar of a blender, then add the flour, sugar, salt, cinnamon, and nutmeg.  Blend until well combined.  

Melt the butter in a 12 inch non-stick frying pan on medium heat on the stove, then add the apples and cook until they begin to soften. Remove the pan from the heat and sprinkle the frozen raspberries over the top of the apples.

Pour the batter over the fruit and sprinkle with brown sugar.  Place the frying pan in the oven and bake for about 24 minutes, until nicely browned.  

Optional - garnish with powdered sugar

Serves 6 to 8

Recipe Notes

This recipe can easily be cut in half and cooked in a 10 inch frying pan for about 18 minutes.

Another option is to make this recipe with frozen blueberries instead of raspberries.

Inspired by a recipe for Apple Puffed Pancake on The Martha Stewart Show. 

Smashed, as Good as Mashed Potatoes

Tonight, my brother's family joined us for dinner at my parent's house.  I helped my mom by baking 2 peach crostate and making smashed potatoes.  

Crostate -- no, that was not a typo.  I learned something new today.  The plural form of crostata is crostate.  

I really need to buy one of these potato mashers!  Or,  I might have just enough room in my suitcase to take this one home.  Just kidding, mom!  

My mother made baked chickens and green beans to round out our simple, yet delicious dinner.  

Smashed, as Good as Mashed Potatoes

Ingredients

2 or 3 bulbs of garlic

5 pounds of Yukon Gold Potatoes

1 stick (1/2 C) of butter

2 T of extra virgin olive oil + more oil to roast the garlic

Milk to taste

Kosher salt to taste

Directions

Roast 2 or 3 bulbs of garlic -- cut off the top so the garlic cloves are exposed, pour on a little bit of olive oil, and roast wrapped in tinfoil on 450 for about 30 minutes, until soft.  Squeeze out the cloves and mash with a fork.  

5 pounds of Yukon gold potatoes- scrub and cut into small chunks with the skin still on.  Put the potatoes into a large pot, cover with water, put on the lid,  and bring to a boil.  Uncover and simmer for about 15-20 minutes until fork tender (do a smash test).   Drain the water out of the pot.

Add the butter, roasted garlic, 2T of olive oil, and kosher salt to taste.

Mash with a fork, big spoon, or potato masher.  Add milk until you achieve desired consistency.  

Unlike mashed potatoes, no mixer is needed and the potatoes don't need to be peeled.  :-)

October 3, 2013 Update -- I recently made a smaller portion of potatoes for our family of four to go with Ancho-Marinated Wings. 

I used 1 1/2 pounds of Baby Dutch Yellow Potatoes.  I rinsed them off, and because they are so small, I usually only had to cut them in half. 

Recipe adjustments for 1 1/2 pounds of potatoes -- 1 bulb of garlic, 4T butter, 1T olive oil

December 26, 2013 Update

On Christmas, I made smashed potatoes with a 1 1/2 pound bag of French Fingerling Potatoes I purchased at The Fresh Market.  I used one bulb of roasted garlic, 4 tablespoons of butter, two tablespoons of milk, and kosher salt to taste.  

They were just perfect with our prime rib and green beans.

Pasta with Roasted Grape Tomatoes & White Beans

Tonight, I made one of my family's favorite pasta dishes.  My husband always says we could fool people at a restaurant with this dish.  He believes no one would know that it's gluten free.  

This is an incredibly easy dish to put together, and it gets my kids excited for dinner.   

Orange Upside Down French Toast

Yesterday, we made one of our favorite breakfasts.  We like to make it on Sundays, because it's  super easy to put together, and we can still make it to church by 9:00.  My husband loved it from the first day I made it for him, even declaring it to be his favorite breakfast.  One recipe easily feeds the four of us, and I usually get to freeze two pieces for later in the week.  

Orange Upside Down French Toast

Ingredients

1/4 C butter (1/2 stick)

1/4 C granulated, light brown, or organic coconut palm sugar (all work well in this recipe)

Cinnamon

Zest of one large orange

8 slices of gluten free bread (I use Whole Foods GlutenFree Bakehouse Sandwich Bread)

4 large eggs

2/3 C orange juice

Directions

Preheat oven to 325 degrees.   As the oven preheats, melt the butter on a 10 x 15 jelly roll pan in the oven.   

Sprinkle most of the sugar (save about 2 tsp for sprinkling on the bread), a light dusting of cinnamon, and the zest of one large orange on top of the melted butter.  

Whisk the orange juice and eggs together.  Dip each slice of bread once or twice, soaking up as much of the egg/orange juice mixture as possible.  

Arrange the soaked bread in a single layer on the pan, then sprinkle the rest of the sugar on top, and bake on 325 for 20 minutes.

I use Whole Foods Gluten Free Sandwich Bread for this recipe, because it has a denser consistency that is perfect for French toast.  

Serve with fresh fruit.  We love to eat this French toast with raspberries, strawberries, or peaches.  Syrup is not needed because the French toast is already sweet.  

I always freeze the leftovers in sandwich bags.  If I remember the night before, I put them in the refrigerator to defrost a bit.  When I'm ready to eat them, I reheat them on defrost for a couple of minutes in the microwave.  

This recipe was inspired by a recipe in the cookbook Beyond Parsley. 

Linked to: Gluten-Free Wednesdays

Oven Baked Breaded Zucchini Rounds

My daughters ate zucchini today and actually liked it!  It only took me eight years to find a zucchini recipe that my girls would enjoy.  

Oven Baked Breaded Zucchini Rounds

Ingredients

3 medium zucchini  (washed and scrubbed)

1/2 C grated Romano or Parmesan cheese

1/2 C GF breadcrumbs (I used Fresh Market brand)

2 T olive oil

1/4 tsp kosher salt

1/4 tsp coarse ground pepper

Directions

Preheat oven to 400 degrees. Line 1 large and 1 small baking sheet with aluminum foil, and spray them with cooking spray.  

Cut the zucchini into 1/4 inch thick rounds. In a large bowl, toss them with olive oil.

Add the gluten free bread crumbs, Romano cheese, kosher salt, and pepper to a large freezer bag.  Seal and shake to combine.   Add the zucchini,  then shake and massage the bag until all the zucchini are well coated.  

Place the zucchini, side by side, on the baking sheets.  Sprinkle the remaining breadcrumb/cheese mixture onto the zucchini before placing them in the oven. 

Bake for about 20 minutes, until golden brown, without flipping.  

I was really impressed with The Fresh Market's Gluten Free Bread Crumbs!  

We served the zucchini with pork chops from Whole Foods.  After coating them in olive oil and sprinkling them with kosher salt, we cooked the pork chops in our stainless steel frying pan on medium high heat with more oil to achieve a nice sear.  Be prepared for some oil splatter!  

My zucchini recipe was adapted from a recipe I saw on Facebook.  You can view it here.  

Via Napoli Ristorante e Pizzeria - Epcot

My first impression of Via Napoli, when it initially opened in the Italy Pavilion at Epcot, was not a good one.  Gluten free choices were very limited, and I was told that it was not a good restaurant for people with celiac to eat in, because of the flour in the air from the pizza.  I also did not enjoy the pasta I ordered during that visit.  Their gluten free pasta was cooked well, but their tomato sauce was pretty tasteless, even with a significant amount of added cheese.

Because my extended family loves their pizza, and my daughter Emma is completely obsessed with their tiramisu, I have let myself be dragged back to Via Napoli about once a year.  Today was one of those days, but I had such a different experience from that first visit. To start, I had plenty of appetizers and entrees to choose from on the menu.  The chef told me that I could order most of the pasta dishes, and that both rice and corn pasta were available.  I almost ordered pasta with cream, chicken & peas, but instead decided to order two appetizers. 

The mozzarella caprese was quite good once I added some salt, balsamic vinegar, and more olive oil.  

I also enjoyed the shrimp and cannellini bean salad with extra virgin olive oil and lemon juice.  

Before my appetizers arrived, I received a plate of gluten free bread.  It is the same bread that is served at Tutto Italia and Tutto Gusto, but is available nowhere else at Disney.  The middle piece is my favorite, because it is a little bit sweet, and reminds me of Easter bread.  I also usually eat the raisin bread, which is good, if it is heated well.  The lightest piece of bread usually goes uneaten after I fill up on the other two.  

  

This is the pizza that keeps my gluten eating family coming back.  My husband says it's as good as the pizza we had in Italy back in 2003, and that pizza was amazing.  

As far as dessert goes, the gelato and sorbet do not contain gluten, but I was told that they are not made on property, and there could be a chance of cross contamination where they are manufactured.  

November 3, 2013 Update

We visited Via Napoli with my parents and my brother's family this week.  I decided to try the gluten free pasta this time.  A manager told me that they could make a gluten free version of three of the six pasta dishes on the menu.  I ordered the Paccheri alla Crema con Pollo - pasta with cream, chicken, and pancetta.  The pasta was cooked perfectly, the sauce was delicious, and I didn't even need to add extra Parmesan.  I loved the combination of the chicken and pancetta in this dish, which was definitely one of the best gluten free pasta dishes I have ever had in a restaurant.  I asked my brother, who does not have celiac, if he wanted to try it.  He loved it so much, he finished off everything I didn't eat.  My brother, who had never tried gluten free pasta before, said it tasted just like wheat-filled pasta.  

I passed on the Lucy's gluten free cookies and French Meadow brownie I was offered for dessert.

You can view Via Napoli's menu, and make advance dining reservations on Disney's website here.

What are your favorite gluten free dishes at Via Napoli?  

Tutto Italia Ristorante - Epcot

Last updated July 31, 2018

Tutto Italia Ristorante in the Italy Pavilion at Epcot has been one of my family's favorite restaurants at Disney World since it opened.  Now that Via Napoli and Tutto Gusto have opened in same pavilion, we don't eat there as often as we used to, but when we do, I always enjoy my meal.  One of my favorite things about Tutto Italia is that they have a gluten free menu.



Tutto Italia has had several different salmon dishes over the years, and every time I have ordered them, the fish has been so fresh and delicious.

Tutto Italia, Tutto Gusto, and Via Napoli all serve the same gluten free bread, which is available nowhere else at Disney.  The middle piece is my favorite, because it is a little bit sweet, and reminds me of Easter bread.  I also usually eat the raisin bread, which is good, if it is heated well.  The lightest piece of bread usually goes uneaten after I fill up on the other two.  

Their Sicilian pistachio panna cotta is one of the best desserts I have ever had at Disney.  It's thick and creamy, with a very natural pistachio flavor, and the addition of fresh raspberries on top is the perfect combination.

November 24, 2013 Update

Last night, we had dinner at Tutto Italia with friends.  Right away, I noticed a few changes to their gluten free menu.  The big one was that my favorite pistachio panna cotta was gone! 

For dinner, I ordered two of the Fior Di Latte Mozzarella appetizers with roasted sweet peppers, basil, Maldon sea salt, and extra virgin olive oil.  I added some more olive oil and a little balsamic vinegar.  It was just as delicious as I remembered from previous visits, and it inspired me to make my own version of this dish at home.  You can view the recipe here.

For dessert, I ordered the Panna Cotta E Amarene - chocolate custard with amarena cherries.  The chocolate panna cotta was divine - smooth and creamy, not too sweet, not too rich, and perfectly complemented by the cherries.  This dessert is also available in a smaller portion at Tutto Gusto Wine Cellar next door.  I loved it so much, I added it to my The Best Thing I Ever Ate at Disney - Gluten Free Desserts blog post.

December 20, 2015 Update

The day before our cruise on the Disney Magic, my girls and I met my parents and my brother's family at Epcot.  My family loves the restaurants in the Italy Pavilion, so we ended up having lunch at Tutto Gusto.  During this visit, we were all given a copy of Tutto Italia's menu, in addition to the menu for Tutto Gusto, and I was given the gluten free menu for Tutto Italia. 

Tutto Italia's menu included a dish that I have never tried before, Risotto Ai Sapori Con Gamberi.  Being a lover of seafood and risotto, I had to try it.  The menu described the dish as arborio rice with shrimp and lemon zest, but it also included lobster.  My risotto was creamy and flavorful, and I was in heaven with all that incredible lobster and shrimp on top.  With a little added Parmesan, this dish was risotto perfection.  

Tutto Italia's Gluten Friendly Menu (also available at Tutto Gusto) - updated July 31, 2018

Appetizers

• Fior di Latte Caprese - vine-ripe tomatoes, basil, Maldon sea salt, Tuscan olive oil
• Insalata Mista - endive, arugula, radicchio, white asparagus, radish, balsamic vinaigrette

Entrees

• Penne Caprese - rice pasta, pomodoro sauce, burrata cheese
• Risotto Creme di Mais e Gamberi al Limone - arborio rice, sweet corn, lemon shrimp
• Salmone - pan seared salmon filet, cream of corn, roasted green onions, crispy pancetta
• Bistecca - 12 oz. grilled NY strip steak, crispy rosemary potatoes, herb butter 

Desserts

• Panna Cotta alla Vaniglia - vanilla panna cotta with strawberry compote

You can read my latest Tutto Gusto review here. 

You can read more about Tutto Italia, view their menu and hours, and make advance dining reservations on Disney's website. 

What are your favorite gluten free dishes at Tutto Italia?