Mission Statement

Living & Loving Gluten & Casein Free is an informative and creative blog to enlighten those facing the challenges of a Gluten Free Casein Free lifestyle! There are original recipes and other recipes I have acquired along my GFCF journey! With tips, tricks and modifications to enhance your recipes and entice your taste buds. Topics include trips to the grocery store to find the best products available, awareness of ingredient labels, money savings with on-line ordering and understanding and providing answers in overcoming your daily frustrations and challenges. The blog will also take on issues with eating out, family meals, children lunches, traveling and planning for meals on the go. Living & Loving Gluten & Casein Free is here to lend a hand and to demonstrate the most effective and delicious ways to cook GFCF and stay within your budget.

Cheers! Ashley Lyerly

Sunday, October 10, 2010

GFCF egg free Banana bread

1/3 cup canola oil
2/3 cup packed brown sugar
1 egg replacer
1 T applesauce
2 T canned coconut milk
1 t vanilla
1 1/4 cup GF flour
½ cup sorghum flour
 2 t baking powder
1 ¼ t cinnamon
1 t xanthum gum
½ t salt
3 bananas, mashed
Preheat oven to 350 mix oil, brown sugar, egg replacer, applesauce, coconut milk and vanilla. Mix in remaining ingredients.  Grease a 9”x5” loaf pan, pour in batter (will be sticky and thick) sprinkle with brown sugar. Bake for 45-50 minutes.
*Tip-The egg replacer, applesauce and coconut milk are all modifications for eggs.
*Tip-Sorghum flour is a sweet flour with hearty protein.  You can replace about 20-25% of regular  flour with Sorghum for delicious baked treats.


  1. Delicious banana bread, never used coconut milk in recipe, it really makes the bread great! Deana Petty

  2. Too bad that we don't see a picture of this tasty gf banana coconut bread!!

    Sounds so tasty! May greetings from a gf foodie from Brussels, Belgium!!!

  3. I have just started to add pics! Next time I make this I will add a picture! Thanks.