Gluten-Free Banana Bread

CHICKPEA FLOUR: A NATURAL ALTERNATIVE

By Dara O’Brien
Creative Director, Lake Isle Press

There are people in my life whose diets are vegetarian, vegan, low-sugar, no-sugar, gluten-free, or various combinations of the above. I, however, fall into none of these categories. But when I was a kid I was a finicky eater and I continue to be one, though thankfully to a much lesser degree. So I can very much relate to my food-restricted friends, and I don’t mind catering to their dietary needs when I cook for them. I appreciate the excuse to eat more creatively and healthfully.

But my spirit of accommodation runs for the hills when it comes to baking. Please do not mess with my all-purpose flour. Don’t ask me to give up my butter and eggs. And step away from my sugar. Baked goods without these things are imposters. Hoaxes. Fake bakes. Without the proper ingredients, the cookie crumbles.

But our collective and individual well-being begs a fresh examination of what we put into our bodies, how often, and when. That’s a lot to unpack, but I’m game to try.

I am beginning my exploration of alternative baking with a focus on gluten-free recipes. I’ve used GF all-purpose flour in pumpkin bread to great success. Flourless brownies and flourless boiled peanut butter…