This recipe from Trina Gallop  marks the end of our month-long (and then some!) celebration of coconut flour. Trina blogs at Will Cook For Shoes where she shares her love of food, photography and basset hounds. Beyond her lovely photography, we’ve really enjoyed reading about her experience with cake decorating.

Gluten-Free Cherry, Coconut, Banana Bread

This is so tender and tasty; you won’t even know it’s gluten-free!

Ingredients

• ½ cup Butter, room temperature
• 1 cup Granulated Sugar
• 2 large Eggs
• ½ cup Coconut Flour
• ½ cup Rice Flour
• ¼ cup Tapioca Starch
• ¼ cup Potato Starch
• 1 tsp Xanthan Gum
• 1 tsp Baking Soda
• 1 tsp Salt
• 3 very ripe Bananas, mashed
• 2/3 cup Cherry Yogurt
• ½ cup Angel Flaked Coconut
• 1 tsp Vanilla

Instructions

Preheat oven to 350°F.

Line a loaf pan with parchment and give a quick spray with no-stick Pam; set aside.

Cream butter and sugar with a mixer until light and fluffy. Add eggs and fully incorporate.

In a medium bowl, whisk together flours/starches, xanthan gum, baking soda, and salt. Add to the butter mixture. Mix until just combined.

Add bananas, yogurt, coconut and vanilla. Mix to combine (but don’t overmix).

Pour into prepared pan.

Bake about 1 hour 10 minutes. If the top of the bread starts to darken around the 50 minute mark, cover loosely with foil for the remaining 20 minutes.

Let cool for approximately 10-20 minutes. Turn out onto a rack to completely cool.

Enjoy!

L-M-N-O PIZZA with David Kobos!
Thursday, May 10, 2012
5:00-7:00 p.m.
Class fee $40.00

A perfect crust is the backbone of every pizza.  David Kobos, owner of Kobos Coffee will take you through the steps of making great crusts and producing artisan quality pizzas at a fraction of the cost of those in the fancy pizza shops.  You’ll learn how to make spectacular sauces and where to purchase the freshest and best ingredients for your pizzas.  David’s recipes will include: Chicago Style, Vegetarian, and Traditional Sicilian Style pizzas with variations to please the palate.

A Spring Study in Beans with Cory Schrieber!
Thursday, May 24, 2012
5:00-7:00 p.m.
Class fee $40.00

Chef Cory Schreiber approaches Bob’s Red Mill bean based products and creates new recipes for a late spring menu. From a rustic bean soup with fresh peas, to a classic Spanish chickpea skillet bread with fresh fava bean puree with mint, to black bean cakes finishing with a rendition of a Rustic Fruit Dessert shortcake recipes using soy flour. His recipes include: Cannellini Bean Soup with garlic toast, fresh peas and Parmesan, Garbanzo Bean Flatbread with Fava Bean Puree, Black Bean Cakes with salsa verde and sour cream with roasted asparagus, and Soy Flour Biscuits with Raw Rhubarb Citrus Compote.

Dr Jean Layton

Gluten Free Baking with Dr. Jean Layton!
Thursday, May 31, 2012
5:00-7:00 p.m.   
Class fee $45.00

Have you been frustrated that your gluten-free goodies have been less than stellar? Using a simple way of measuring for perfect results every time join Dr. Jean Layton co-author of Gluten-Free Baking for Dummies for  tantalizing and tempting baked treats.  Her recipes include: Crunchy Hazelnut Biscotti- twice baked cookies that are perfect with a cup of tea, Maple Walnut Tea Scones- using no sugar, just pure maple syrup for sweetening, Sweet Potato Biscuits that use sweet potato puree for tenderness and flavor, allowing the biscuits to be lower in fat and higher in antioxidants, Cranberry Orange Muffins, this vegan muffin is the perfect quick breakfast treat, Lemon Poppyseed Cupcakes with a sweet lemon glaze, and Perfect Pancakes. Bring your gluten free baking questions, Dr. Jean loves to share her 6 years of experience with gluten-free thriving.

This beautiful book by Emmanuel Hadjiandreou is the perfect book for a bread baking novice, but will still hold up well for a more experienced bread baker. Each of the 60 plus recipes has easy to navigate step-by-step instructions and accompanying photography. I love that in a cookbook. It helps immensely to see what the recipe should look like at each step and have an illustration for the techniques that seem foreign. See those pretty designs on the cover? Yep, this book will show you how to make those and many more for absolutely gorgeous (and tasty) homemade bread. With recipes for yeasted breads, soudoughs, pastries and even wheat-free and gluten free breads, How to Make Bread really delivers for every kind of baker. This book is available for $27.95 on their website if you just can’t wait to get your hands on it.

Our friends at Ryland, Peters & Small were kind enough to give us a copy to share with one lucky reader and we’ll kick in 5 lbs of our Organic Whole Wheat Flour and a package of our Active Dry Yeast to make this bread book something you can begin baking with immediately. Ryland, Peters & Small is a book publisher dedicated to capturing, “in words and pictures, those elements of life that give the greatest pleasure: sharing the perfect meal with friends, baking a batch of cookies with your children on a lazy Saturday and a home that makes you happy every time you open the front door.”

How to Enter:

We had a few hiccups during our last few giveaways, so I’m going to try and explain myself a little better for this one. We are going to use this handy app (handy for us) to count and tally everyone’s entries. There is a great 45 second tutorial for how to use this app here. It’s pretty simple, enter using your Facebook login or an email address and password. You absolutely must leave a comment to be counted. I do double check, so don’t think clicking on “I did this” and not commenting will win you a prize. Do be sure to leave your comment and click on “I did this” or you won’t be entered. There is an additional entry option for “liking” Ryland, Peters & Small on Facebook. If you already “like” them from our last contest, just go ahead and tell me that in the comments and you can click “I did this.” If you’re not on Facebook, don’t sweat it. Most of my winners do end up being those who complete the mandatory entry- it’s all done by random selection, but I’m just telling you what I see.

Mandatory Entry: In the comments section, tell us why you want to win this book. That’s it- pretty simple.

Still got a question? Leave it in the comments and I’ll get back to you as soon as possible.

UPDATE: The link to Ryland, Peters and Small’s Facebook page is broken in the Rafflecopter App. Please use this one: https://www.facebook.com/RylandPetersandSmall

a Rafflecopter giveaway