Harry & David Mangoes and Gluten-Free Mango Banana Bread

Mangoes, mangoes, mangoes. That’s what Gustavo Arellano said recently when talking about what to get from fruit vendors right now. Mangoes are in season and in abundance.

I’ve been thinking about that lately and mangoes were a huge part of my Whole Foods 28-Day Challenge, which was no meat, dairy, oil or refined sugar. I love sugar and needed to compensate with sweet and delicious fruit. I made smoothies with mango (don’t over mix in the blender. The mango becomes gelatinous), salsa with lime and mango, and Gluten-Free Mango Banana Bread.

For weeks I had been buying a mango every couple of days, but then Harry & David provided the motherload of mangoes. It was the third installment of the organic Fruit of The Month Club and for June the fruit was mangoes.

The first month was avocados, the second strawberries, and the last month of my free trial was the mangoes. The avocados and strawberries tasted fantastic (although I thought there weren’t enough strawberries for the packaging and the price). So I was eager to try the mangoes.

Half of the six packaged mangoes were ripe so I made a smoothie with strawberries, banana, mango, and coconut milk. Fabulous and my kids loved it.

With the other two I came up with this gluten-free banana mango bread recipe. Not sugar free for sure, but it was a big hit with the family.

Gluten-Free Mango Bread

mango batter

1 ¼ cup brown sugar
3 eggs
2 ¾ cup gluten-free flour (King Arthur Gluten-Free Multipurpose flour or see below*)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons xantham gum
½ teaspoon salt
1 ½ teaspoon cinnamon
¼ teaspoon nutmeg
3 ripe bananas
2 mangoes
1 stick melted butter
1 teaspoon vanilla
Preheat oven to 350. Spray a 13 x 9 inch pan with canola oil spray.
In a medium bowl, combine flour, baking soda, baking powder, salt, xantham gum, cinnamon, and nutmeg and set aside. In a medium bowl, mix mango and banana with a hand mixer until smooth. Do not overmix. In a large bowl using a mixer or using a hand mixer, beat butter and sugar until fluffy. Beat in eggs one at a time. Add the vanilla, flour mixture, and the mango/banana puree and mix until combined.

Spread evenly into prepared pan. Cook about 50 minutes or until toothpick comes out clean.

bread and mango
*Basic Gluten-Free Flour Mix with Brown Rice Flour

6 cups brown rice flour
2 cups potato starch
1 cup tapioca flour

Store leftover flour in an airtight container.

I was not compensated for this post, but I was given a free 3-month trial of the Harry & David Fruit of the Month Club.

Udi's Gluten-Free Foods

This past weekend I went to the Natural Products Expo in Anaheim and I was in gluten-free heaven. Udi’s Gluten-Free Foods hired a group of bloggers to talk about their personal experiences and try their new hamburger and hotdog buns.

I was thrilled to be one of them. I really do love Udi’s products. Finding good gluten-free bread is a challenge. When I used to make gluten-free baked goods at the Mar Vista Farmers’ Market I would stick to making cakes, sweet breads, and muffins. Sandwich bread was way too hard. It would come out dense, dry, and heavy.

Customers would ask me who makes good bread and frankly, the only one I liked was Udi’s. It’s light and tasty like bread with gluten. The same goes for the new hamburger and hotdog buns. Udi’s hired the Nom Nom truck for the Expo and they made their pork and tofu gluten-free and served it on Udi’s buns. The sandwiches were excellent. Also excellent, Udi’s was collecting donations for Celiac Camp at Camp Arroyo, a gluten-free camp for kids.

The group of bloggers and writers, which included Rockin Mama, Domestic Divas Blog, Family Fresh Cooking, Glutenfree18, and CeliacHandbook were also treated to a talk by Karen Fine of Mom Cooks Gluten-Free. She had great tips about how to get kids to eat healthy lunches, definitely one of my challenges. They included making lunches fun, trying something new every day, and my personal favorite was about sugar. If you want your kids to eat less sugar, she said, let them eat it and then ask them how they feel afterward. Eventually they’ll realize that they don’t feel great after eating too much. I’m curious to try it out on my kids, but afraid they’ll say, “I feel great!!”

After hearing speakers and eating Nom Nom the group walked through the Expo hall. Amazing. I went last year, but as a food business. It was nice just to try everything and talk to people. The Udi’s booth had chef Robert Landolphi making shredded bbq pork sandwiches on Udi’s bread. He was cute and I liked him because he, like me, started cooking gluten-free after his spouse was diagnosed with Celiac Disease.

The bloggers, Udi’s, & Kettle
Matt from main root

Then, the lovely ladies from Udi’s introduced us to some of their favorite gluten-free friends, Kettle Cuisine and maine root handcrafted soda. They were delightful.

At the end of day, we went our separate ways. I checked out a few food companies I’m interested in like Sharkies Organic Fruit Chews. My kids always want to eat the Sport Beans that I munch on before I go running so I wanted to see if Sharkies are a good alternative.

One of the women Sharkey’s booth saw me wearing the Udi’s t-shirt and started telling me her story. She had searched for years for a good gluten-free bread and didn’t find one until she tried Udi’s. She actually said, “Thank God for Udi’s.” I think that says it all.

Disclosure: I was paid by Udi’s to attend the Expo and to write a post. I was also given some Udi’s products and Landolphi’s cookbook. But I truly do love Udi’s products and I often recommend them to people living gluten-free. 

Gluten-Free Pumpkin Bread

Many months ago I started talking about making my Yvonne’s Gluten-Free Goodies website a blog. Last night, I finally did. I posted a recipe for gluten-free pumpkin bread that I made from sugar pie pumpkins.

The pumpkins were left over after I made the Food Network Magazine’s Butternut Squash Soup in a Pumpkin Bowl. I tried making soup in a pumpkin bowl last Halloween, but the pumpkin concoction I came up with wasn’t really soup, it was more like pumpkin cream. This time I followed a real recipe from Food Network Magazine. Much better, fabulous in fact. I used the leftover pumpkin to make the bread.

1 cup gluten-free flour mix (TJ’s Gluten Free All Purpose Mix or King Arthur GF Blend)
½ cup brown rice
1 cup sugar
½ tsp salt
1 tsp guar gum
1 tsp baking soda
1 tsp pumpkin pie spice
1 cup pumpkin puree
½ cup canola oil
2 beaten eggs
¼ cup water
1 tsp vanilla

Preheat oven to 350°F. Spray with canola oil spray a 9x5x3 inch loaf pan.
In a large bowl, sift the flours, sugar, salt, guar gum, baking soda, and pumpkin pie spice in large bowl. In a medium size bowl, beat the eggs. Mix in the pumpkin, oil, water, and vanilla with the egg. Pour into the dry ingredients and mix until just combined.
Pour into loaf pan. Bake for an 50 minutes to an hour or until a knife through the center of the loaf comes out clean. Place on a cooling rack.