Both my mom and my sister are gluten intolerant, which when combined with my sister's food allergies can make family cooking a bit more challenging. My mom is a good cook, and she's learned a lot about the substitutions that enable the recreation of favorite recipes, minus the gluten. For the most part, these recipes are good, some are even very good, but you generally wouldn't say that they were as good as the original…but the recipe as follows is an exception. This is not good for a gluten free cake good, but rather outstanding on its own merits. The recipe as follows was kindly supplied by my mom, who transcribed from the "Gluten, Wheat and Dairy Free Cookbook" by Antoinette Savill.

Gluten free banana lemon loaf

1 cup rice flour

1 cup buckwheat flour (I usually just use 2 cups rice flour)

3 tsp baking powder

1/2 tsp salt

1 cup plus 2 tbsp margarine or butter

1 1/4 cups sugar

23 oz bananas (I use 3 average sized ones)

4 large eggs

4 tbsp icing sugar (I just use regular sugar)

1 tbsp lemon juice

Preheat oven to 350

Sift flours with baking powder and salt.

Beat the butter, sugar and bananas together until smooth and then briefly stir in the eggs.

Stir this into the flour mixture until blended.

Pour into a large loaf pan and bake for about 1 - 1 1/4 hours or until a skewer comes out clean and the cake is just firm.

Cool for 10 minutes and then mix the sugar with the lemon juice and drizzle over the top. (I like it lemony so I use more lemon juice)

That's all there is to it!

This cake is lemony and moist and delicious, and will keep well for several days. Even if you have no problem with gluten, you should try this fantastic recipe.

Celiac disease or gluten intolerance is a fairly common condition, and is often under diagnosed. People with celiac disease, when they eat wheat in any form, are not as well able to absorb the nutrients and vitamins in all foods; and this can lead to serious health conditions in time. If you feel pain after eating gluten rich foods (pasta, bread, pastries) or have any form of abdominal discomfort on a regular basis, you may want to get checked for celiac disease--a simple blood test will tell you with certainty--or you can just avoid wheat for a few days, and see if your symptoms get better.