In response to a friend who has a gluten sensitivity, I re-visited my Cranberry Banana Bread recipe, but I used gluten-free flour instead of regular flour.
I used Bob's Red Mill Spelt Flour, cup for cup, in the recipe and it turned out just fine.
I used the same cooking time, too!
You can see from the photos that it looks just as good as my regular Cranberry Banana Bread.
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