MSG is one of those things that people hear about, know it is in Chinese food and that it either makes them feel sick after consuming or it does not. Very few people have any idea what MSG is or from where it comes. I was one of those people. I was recently discussing, with a coworker, how I could not eat certain foods with MSG because they give me a headache. She balked. She said there was nothing wrong with MSG being added to food. I mistakenly guessed that she knew details regarding MSG.

“What is MSG?” I asked
“Monosodium glutamate, “says my coworker.
“What is monosodium glutamate?”
My coworker then says, “I don’t know. They put it in food.”

Uh, huh. I realized I must research this mysterious food additive since I know I ‘m not the only one who gets headaches because of it and it is odd that only certain foods with the additive bother me. Further investigation seemed like the right thing to do. In a very tiny nutshell, as there is a plethora of information out there, here is what I found:

MSG or monosodium glutamate is a salt of the amino acid called glutamic acid (glutamate). MSG is commonly added to Chinese food, canned soups, vegetable and processed meats. Over a thousand years ago Asian cooks began adding a type of seaweed (Laminaria japonica) found in the Pacific Ocean to their soup stocks. They had discovered that foods cooked in this seaweed broth tasted good. Most ocean creatures have to balance the salty seawater and do so by filling their cells with amino acids and amines. One of these amino acids is glutamic acid in the form of monosodium glutamate, which is savory. Some fish, particularly shellfish, are high in pleasant tasting amino acids.

In 1908, the link between glutamate and the seaweed was discovered. A professor at Tokyo Imperial University, Dr. Kikunae Ikeda, isolated glutamate from the seaweed (Kombu). Dr. Ikeda studied which form of glutamate produced the taste preferred for seasoning. He also studied how to produce it for commercial use. What he discovered was monosodium glutamate.

Glutamate is also found in abundance in virtually all natural foods – from meat, poultry, fish, cheese and milk to tomatoes, mushrooms and many other vegetables. Glutamate is the most commonly found amino acid in nature. But, glutamate can also be manufactured.

MSG was first produced in Japan in 1909. Since then, food manufacturers and home cooks have used MSG to augment the flavor of a wide variety of foods. Pure MSG does not have a pleasant taste by itself if it is not combined with a consonant savory smell. As a flavor and in the right amount, MSG has the ability to enhance other taste-active compounds balancing the overall taste of certain dishes.

Monosodium glutamate is produced through a fermentation process that begins with molasses from sugar cane or sugar beets and food starch from certain cereals. They are fermented in a controlled environment. The sodium is added later through a neutralization process.

Manufactured MSG has been used for over 100 years. Yet, it has had its fair share of controversy. Many studies have been conducted to determine if MSG is safe. The FDA states that MSG is “generally recognized as safe.” But, there is a gray area regarding the use of MSG. Many people, like me, find they have adverse reactions to MSG. The MSG Symptom Complex, originally known as the Chinese restaurant syndrome, has been debated.

The FDA admits that MSG has been proven to induce asthma attacks in certain individuals. And, the FDA has received many reports regarding reactions to MSG such as headaches, nausea, chest pain and heart palpitations. Yet, the FDA claims that MSG is generally safe.

According to a 1995 U.S. Food and Drug Administration study, some foods naturally contain higher levels of glutamate than those typically added to foods during manufacturing. For example, the natural glutamate level in aged Parmesan cheese was found to be up to 10 times that found in chicken broth with added monosodium glutamate. If MSG occurs naturally in food then can it be said that manufactured MSG is the problem?

According to MSGTruth.org , which was created by former food process engineer and food scientist, Carol Hoernlein:

“There are contaminants in processed MSG. An analogy that can be used is that there are right-handed amino acids and left handed ones. They are like mirror images of each other. Processed MSG contains not only the kind of amino acids the body is used to handling, but mirror image ones too. This may cause problems because it is like putting the wrong glove on your hand. It’s not quite the same. We don’t exactly know what problems this may cause.

On the other hand (so to speak) the fact that glutamate the body is used to handling is also in MSG may present a problem because an excess of naturally occurring glutamate is well known by neuroscientists to be a problem in many disease states. Natural glutamate can cause problems we already know about. The reason food processors “free” glutamate from its bound form is that it acts as a neurotransmitter in its free form. The food industry’s claim that free glutamate is as harmless as bound glutamate is disingenuous at best. If it was exactly the same, they wouldn’t need to hydrolyze vegetable protein (split the amino acids apart).”

Since MSG occurs naturally in many foods the placing of “No MSG,” “No MSG Added,” or “No Added MSG” on food labels has been deemed by the FDA to be false and misleading under section (403) (a) (1) of the Federal Food, Drug and Cosmetic Act when the label also lists any hydrolyzed protein as an ingredient since it also contains MSG.” To advertise “No MSG,” “No MSG Added,” or “No Added MSG” when there is processed free glutamic acid (MSG) in a product is illegal.

I am inclined to ask the following 3 part question: Do people, who complain of adverse reactions, do so when they have (a) consumed products containing processed MSG only (b) naturally occurring MSG only or (c) both processed and naturally occurring MSG? If glutamic acid (MSG) is naturally occurring and it does not cause adverse reactions then can it be said that manufactured glutamic acid (MSG) is the culprit? Or, if a person is consuming both types of MSG can it be overload?

I’m inclined to believe that manufactured MSG is behind many of the adverse reactions. We are living in a time of over processed foods, formed in a way that maybe our bodies aren’t meant to absorb. But, for the sake of fairness, I do want to keep in mind the following: If we look at the thousand years that Asians added the seaweed to their soup we could say, well, heck, they were fine. But, do we really have proof that they were fine? Did someone say, “Hey that soup gave me a headache?” Maybe. We won’t know.

White Miso Soup with Tofu (serves 2-3)
2 TBS of White Miso soup (please experiment with various miso’s, red is one of our favorites) (You may want to increase or decrease the amount of miso paste used, to a lighter or heavier broth.)
1 package Of silkened Tofu (drained, and cubed)
Small Bunch Watercress

Directions: A pot of 4-6 cups of water. Bring the water to a boil, turn the heat down to a simmer, dissolve the miso paste, place the tofu in the pot, with a handful of watercress.

Enjoy this simple, quick, healthy soup.

Photo Details:
Featured Guest Photographer: Marco Mayer
ApertureFNumber: f/11.0
Make: NIKON CORPORATION
Model: NIKON D3S
ExposureTime: 1/160
FNumber: 11/1
ExposureProgram: 1
ISOSpeedRatings: 125
MaxApertureValue: 32/10
MeteringMode: 2
LightSource: 0
Flash: 0
FocalLength: 105/1

MSG is one of those things that people hear about, know it is in Chinese food and that it either makes them feel sick after consuming or it does not. Very few people have any idea what MSG is or from where it comes. I was one of those people. I was recently discussing, with a coworker, how I could not eat certain foods with MSG because they give me a headache. She balked. She said there was nothing wrong with MSG being added to food. I mistakenly guessed that she knew details regarding MSG.

“What is MSG?” I asked
“Monosodium glutamate, “says my coworker.
“What is monosodium glutamate?”
My coworker then says, “I don’t know. They put it in food.”

Uh, huh. I realized I must research this mysterious food additive since I know I ‘m not the only one who gets headaches because of it and it is odd that only certain foods with the additive bother me. Further investigation seemed like the right thing to do. In a very tiny nutshell, as there is a plethora of information out there, here is what I found:

MSG or monosodium glutamate is a salt of the amino acid called glutamic acid (glutamate). MSG is commonly added to Chinese food, canned soups, vegetable and processed meats. Over a thousand years ago Asian cooks began adding a type of seaweed (Laminaria japonica) found in the Pacific Ocean to their soup stocks. They had discovered that foods cooked in this seaweed broth tasted good. Most ocean creatures have to balance the salty seawater and do so by filling their cells with amino acids and amines. One of these amino acids is glutamic acid in the form of monosodium glutamate, which is savory. Some fish, particularly shellfish, are high in pleasant tasting amino acids.

In 1908, the link between glutamate and the seaweed was discovered. A professor at Tokyo Imperial University, Dr. Kikunae Ikeda, isolated glutamate from the seaweed (Kombu). Dr. Ikeda studied which form of glutamate produced the taste preferred for seasoning. He also studied how to produce it for commercial use. What he discovered was monosodium glutamate.

Glutamate is also found in abundance in virtually all natural foods – from meat, poultry, fish, cheese and milk to tomatoes, mushrooms and many other vegetables. Glutamate is the most commonly found amino acid in nature. But, glutamate can also be manufactured.

MSG was first produced in Japan in 1909. Since then, food manufacturers and home cooks have used MSG to augment the flavor of a wide variety of foods. Pure MSG does not have a pleasant taste by itself if it is not combined with a consonant savory smell. As a flavor and in the right amount, MSG has the ability to enhance other taste-active compounds balancing the overall taste of certain dishes.

Monosodium glutamate is produced through a fermentation process that begins with molasses from sugar cane or sugar beets and food starch from certain cereals. They are fermented in a controlled environment. The sodium is added later through a neutralization process.

Manufactured MSG has been used for over 100 years. Yet, it has had its fair share of controversy. Many studies have been conducted to determine if MSG is safe. The FDA states that MSG is “generally recognized as safe.” But, there is a gray area regarding the use of MSG. Many people, like me, find they have adverse reactions to MSG. The MSG Symptom Complex, originally known as the Chinese restaurant syndrome, has been debated.

The FDA admits that MSG has been proven to induce asthma attacks in certain individuals. And, the FDA has received many reports regarding reactions to MSG such as headaches, nausea, chest pain and heart palpitations. Yet, the FDA claims that MSG is generally safe.

According to a 1995 U.S. Food and Drug Administration study, some foods naturally contain higher levels of glutamate than those typically added to foods during manufacturing. For example, the natural glutamate level in aged Parmesan cheese was found to be up to 10 times that found in chicken broth with added monosodium glutamate. If MSG occurs naturally in food then can it be said that manufactured MSG is the problem?

According to MSGTruth.org , which was created by former food process engineer and food scientist, Carol Hoernlein:

“There are contaminants in processed MSG. An analogy that can be used is that there are right-handed amino acids and left handed ones. They are like mirror images of each other. Processed MSG contains not only the kind of amino acids the body is used to handling, but mirror image ones too. This may cause problems because it is like putting the wrong glove on your hand. It’s not quite the same. We don’t exactly know what problems this may cause.

On the other hand (so to speak) the fact that glutamate the body is used to handling is also in MSG may present a problem because an excess of naturally occurring glutamate is well known by neuroscientists to be a problem in many disease states. Natural glutamate can cause problems we already know about. The reason food processors “free” glutamate from its bound form is that it acts as a neurotransmitter in its free form. The food industry’s claim that free glutamate is as harmless as bound glutamate is disingenuous at best. If it was exactly the same, they wouldn’t need to hydrolyze vegetable protein (split the amino acids apart).”

Since MSG occurs naturally in many foods the placing of “No MSG,” “No MSG Added,” or “No Added MSG” on food labels has been deemed by the FDA to be false and misleading under section (403) (a) (1) of the Federal Food, Drug and Cosmetic Act when the label also lists any hydrolyzed protein as an ingredient since it also contains MSG.” To advertise “No MSG,” “No MSG Added,” or “No Added MSG” when there is processed free glutamic acid (MSG) in a product is illegal.

I am inclined to ask the following 3 part question: Do people, who complain of adverse reactions, do so when they have (a) consumed products containing processed MSG only (b) naturally occurring MSG only or (c) both processed and naturally occurring MSG? If glutamic acid (MSG) is naturally occurring and it does not cause adverse reactions then can it be said that manufactured glutamic acid (MSG) is the culprit? Or, if a person is consuming both types of MSG can it be overload?

I’m inclined to believe that manufactured MSG is behind many of the adverse reactions. We are living in a time of over processed foods, formed in a way that maybe our bodies aren’t meant to absorb. But, for the sake of fairness, I do want to keep in mind the following: If we look at the thousand years that Asians added the seaweed to their soup we could say, well, heck, they were fine. But, do we really have proof that they were fine? Did someone say, “Hey that soup gave me a headache?” Maybe. We won’t know.

White Miso Soup with Tofu (serves 2-3)
2 TBS of White Miso soup (please experiment with various miso’s, red is one of our favorites) (You may want to increase or decrease the amount of miso paste used, to a lighter or heavier broth.)
1 package Of silkened Tofu (drained, and cubed)
Small Bunch Watercress

Directions: A pot of 4-6 cups of water. Bring the water to a boil, turn the heat down to a simmer, dissolve the miso paste, place the tofu in the pot, with a handful of watercress.

Enjoy this simple, quick, healthy soup.

Photo Details:
Featured Guest Photographer: Marco Mayer
ApertureFNumber: f/11.0
Make: NIKON CORPORATION
Model: NIKON D3S
ExposureTime: 1/160
FNumber: 11/1
ExposureProgram: 1
ISOSpeedRatings: 125
MaxApertureValue: 32/10
MeteringMode: 2
LightSource: 0
Flash: 0
FocalLength: 105/1

At the beginning of every New Year, after indulging during the holiday season, many people are ready to turn over a new leaf. New Year’s resolutions vary, but one of the most popular is the resolve to lose weight. Evidence of just how popular this resolution is can be found on the covers of magazines that hold within their covers the secrets to losing weight, cooking segments on morning TV shows that demonstrate lighter versions of everyday meals and on the shelves of our local markets where Slim-Fast cans and diet aids replace baking products and holiday candy.

I can’t help thinking that people are becoming too paranoid with their never ending need to stay thin and lose weight. And, with each New Year there seems to be a fad diet lurking around the corner. Some of these diets have scientific validation, while others are just plain silly. Fad diets are not a modern phenomena and I’m sure they predate 1820, but in that year a popular diet was the vinegar and water diet. During the Roaring Twenties you might try the cigarette diet (1925). In 1950 cabbage sales probably rose as many would participate in the cabbage soup diet. I’m not sure I want a single detail about the tape worm diet of 1954. Of course, most of us can probably remember the Beverly Hills Diet in 1981, Scarsdale Diet in 1987, Atkins’ high protein, low carbohydrate diet in 1994, Raw Food Diet in 2000, South Beach Diet in 2003, and the Gluten-Free diet that has quickly gained popularity.

What is gluten and why do so many people want to be free of it? Gluten is a complex mixture of certain wheat proteins. They are not water soluble, but form connections with water molecules and each other. Gluten contains some of the largest protein molecules found in nature. Gluten is mainly composed of large protein molecules, which are long, chain-like molecules that are built up from smaller molecules called amino acids. It is the bonding and breaking of bonds that create the elasticity or relaxation of wheat flour dough. Wheat gluten food has high protein and low fat content. Gluten is rich in iron, contains other nutrients such as calcium, and it is low in carbohydrates, cholesterol and fats.

Having said that, what does it have to do with dieting and why do people want to be “gluten-free”. Eating gluten free was primarily a decision made for health issues. Gluten-free diets were primarily designed for people diagnosed with celiac disease, which is a chronic digestive disorder. Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats.

Gluten-free diets used for weight loss purposes have started to become popular because of the Atkins Diet fad. The Atkins diet is very low in carbohydrates, which are found in foods such as bread, crackers, pasta, cereal, and baked goods. It is wonderful that gluten-free products have become more accessible to those who suffer from celiac disease or suffer from intolerance or allergies, but these products are not necessarily low calorie. Dieters cannot eat a massive amount of cookies and expect to lose weight because they are gluten-free. This was true during the fat-free craze.

How does a fad diet start? In the case of the gluten-free diet it is clear that it is riding the coat tails of the Atkins diet. And, when celebrities such as Rachel Weisz, Victoria Beckham, Elisabeth Hasselbeck , Zooey Deschanel, and even Gwyneth Paltrow go on gluten-free cleansing diets they set the example and start a trend. They look great, they say they feel great and therefore it must work. (I’m not saying that any of these stars do indeed use the services of trainers and personal chefs, but they can afford to and wouldn’t that make life easier? The diet may help, but they have a lot of other aides.)

I hate to say it, but a gluten-free diet is not the magical diet that many think it is in spite of all the pre-packaged products in the aisles of grocery stores. Going on a gluten-free diet for a few days may do no harm and may even give your diet a jump-start if it helps you limit calories. But it’s not a long-term weight-loss strategy. A gluten-free diet greatly limits the number of foods you can eat, not to mention the nutrients you need like fiber, Vitamin B and iron. Gluten-free foods can contain more calories, sugar and fat to substitute for the taste and binding nature of gluten.

So, while those with medical conditions may need to eat gluten –free, it is our humble opinion that using a gluten-free diet as a long term weight loss solution is a mistake. Let’s just be clear where I stand on the weight loss issue: Would I love a miracle diet or pill? Absolutely! Do fad diets work for long term goals? No. Dieting is no more complicated than this: Move your body! Exercise and consume fewer calories. Eat a balanced diet to include the correct proportion of fats and carbohydrates.

Our body needs to be balanced, eating smaller portions and the proper balance of food groups while participating in a consistent exercise routine is the only safe, logical and long-term solution. Losing weight isn’t about fad diets and short term goals. Losing weight is about changing a lifestyle. You’ve heard it before and it isn’t the quick fix, easy answer, but it is the truthful answer.

Gluten-Free Recipe Below.

Nutty Chocolate Banana Banana Bread
Adapted from : Shelley Albeluhn

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1 Cup of mixed nuts
1 Cup of chocolate nibs ( we take our favorite bar of chocolate white or dark)

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Gluten-Free Banana Bread Recipe
Recipe by: Taste of Home
Ingredients

2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Directions

In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.
Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10

Our Guest Photographer Today is: Isabel Poulin
Photography Tips: Use an ISO setting of 100 to a get dark and sultry outcome.

ApertureFNumber: f/4.0
Make: Canon
Model: Canon EOS 30D
ExposureTime: 1/50
FNumber: 4/1
ExposureProgram: 1
ISOSpeedRatings: 100
MeteringMode: 5
Flash: 16
FocalLength: 50/1

At the beginning of every New Year, after indulging during the holiday season, many people are ready to turn over a new leaf. New Year’s resolutions vary, but one of the most popular is the resolve to lose weight. Evidence of just how popular this resolution is can be found on the covers of magazines that hold within their covers the secrets to losing weight, cooking segments on morning TV shows that demonstrate lighter versions of everyday meals and on the shelves of our local markets where Slim-Fast cans and diet aids replace baking products and holiday candy.

I can’t help thinking that people are becoming too paranoid with their never ending need to stay thin and lose weight. And, with each New Year there seems to be a fad diet lurking around the corner. Some of these diets have scientific validation, while others are just plain silly. Fad diets are not a modern phenomena and I’m sure they predate 1820, but in that year a popular diet was the vinegar and water diet. During the Roaring Twenties you might try the cigarette diet (1925). In 1950 cabbage sales probably rose as many would participate in the cabbage soup diet. I’m not sure I want a single detail about the tape worm diet of 1954. Of course, most of us can probably remember the Beverly Hills Diet in 1981, Scarsdale Diet in 1987, Atkins’ high protein, low carbohydrate diet in 1994, Raw Food Diet in 2000, South Beach Diet in 2003, and the Gluten-Free diet that has quickly gained popularity.

What is gluten and why do so many people want to be free of it? Gluten is a complex mixture of certain wheat proteins. They are not water soluble, but form connections with water molecules and each other. Gluten contains some of the largest protein molecules found in nature. Gluten is mainly composed of large protein molecules, which are long, chain-like molecules that are built up from smaller molecules called amino acids. It is the bonding and breaking of bonds that create the elasticity or relaxation of wheat flour dough. Wheat gluten food has high protein and low fat content. Gluten is rich in iron, contains other nutrients such as calcium, and it is low in carbohydrates, cholesterol and fats.

Having said that, what does it have to do with dieting and why do people want to be “gluten-free”. Eating gluten free was primarily a decision made for health issues. Gluten-free diets were primarily designed for people diagnosed with celiac disease, which is a chronic digestive disorder. Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats.

Gluten-free diets used for weight loss purposes have started to become popular because of the Atkins Diet fad. The Atkins diet is very low in carbohydrates, which are found in foods such as bread, crackers, pasta, cereal, and baked goods. It is wonderful that gluten-free products have become more accessible to those who suffer from celiac disease or suffer from intolerance or allergies, but these products are not necessarily low calorie. Dieters cannot eat a massive amount of cookies and expect to lose weight because they are gluten-free. This was true during the fat-free craze.

How does a fad diet start? In the case of the gluten-free diet it is clear that it is riding the coat tails of the Atkins diet. And, when celebrities such as Rachel Weisz, Victoria Beckham, Elisabeth Hasselbeck , Zooey Deschanel, and even Gwyneth Paltrow go on gluten-free cleansing diets they set the example and start a trend. They look great, they say they feel great and therefore it must work. (I’m not saying that any of these stars do indeed use the services of trainers and personal chefs, but they can afford to and wouldn’t that make life easier? The diet may help, but they have a lot of other aides.)

I hate to say it, but a gluten-free diet is not the magical diet that many think it is in spite of all the pre-packaged products in the aisles of grocery stores. Going on a gluten-free diet for a few days may do no harm and may even give your diet a jump-start if it helps you limit calories. But it’s not a long-term weight-loss strategy. A gluten-free diet greatly limits the number of foods you can eat, not to mention the nutrients you need like fiber, Vitamin B and iron. Gluten-free foods can contain more calories, sugar and fat to substitute for the taste and binding nature of gluten.

So, while those with medical conditions may need to eat gluten –free, it is our humble opinion that using a gluten-free diet as a long term weight loss solution is a mistake. Let’s just be clear where I stand on the weight loss issue: Would I love a miracle diet or pill? Absolutely! Do fad diets work for long term goals? No. Dieting is no more complicated than this: Move your body! Exercise and consume fewer calories. Eat a balanced diet to include the correct proportion of fats and carbohydrates.

Our body needs to be balanced, eating smaller portions and the proper balance of food groups while participating in a consistent exercise routine is the only safe, logical and long-term solution. Losing weight isn’t about fad diets and short term goals. Losing weight is about changing a lifestyle. You’ve heard it before and it isn’t the quick fix, easy answer, but it is the truthful answer.

Gluten-Free Recipe Below.

Nutty Chocolate Banana Banana Bread
Adapted from : Shelley Albeluhn

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1 Cup of mixed nuts
1 Cup of chocolate nibs ( we take our favorite bar of chocolate white or dark)

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Gluten-Free Banana Bread Recipe
Recipe by: Taste of Home
Ingredients

2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Directions

In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.
Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10

Our Guest Photographer Today is: Isabel Poulin
Photography Tips: Use an ISO setting of 100 to a get dark and sultry outcome.

ApertureFNumber: f/4.0
Make: Canon
Model: Canon EOS 30D
ExposureTime: 1/50
FNumber: 4/1
ExposureProgram: 1
ISOSpeedRatings: 100
MeteringMode: 5
Flash: 16
FocalLength: 50/1