Friday, June 13, 2008

Banana Bread

This recipe is amazingly similar to the wheat version! I altered my mom's recipe for Banana Nut Bread. So you can get ideas of how to alter a recipe, I'll make my next post to include the original recipe, the new, altered recipe, and explanations. Also in the picture is a banana muffin. I'll post that recipe later.

Wheat-free, dairy-free, egg-free, nut-free Banana Bread

1/2 cup vegetable oil

1 1/2 c sugar

1 tsp baking powder, 1 T vinegar, 1 T water
1/4 c flaxseed meal + 1/2 c water

4 medium bananas

1 tsp soda

1 c oat flour(grind oats in a blender)

1 Tablespoon arrowroot starch

1 tsp xanthan gum

1 cup rice flour(I use 1/2 c white rice, 1/2 c brown rice, for more nutrition)

1 c Soul Dog gluten-free baking mix(see below)

1 tsp vanilla

Note: You can purchase flax seed meal, but flax seed offers the most nutrition when freshly ground. I grind flax seeds in my VitaMix. I've read about using spice grinders or coffee grinders. Anyone had good experience with those, or with using a blender? (My regular blender isn't working, so I can't test it out).

Combine flax and water, and set aside, for mixture to "gum up." Cream oil and sugar. Add vanilla and flaxseed meal mixture. Combine baking powder, vinegar and water and stir well, then add to mixture. Mix. Add bananas; mix well. Combine flours and baking soda. Add to wet mixture and mix. Bake 1 hour in 350 degree oven. Makes 2 loaves.

Note: I find this recipe works great in mini-loaf pans. The loaves freeze really well, too!

Note 2: If you're not used to digesting many legumes, this recipe may have too much bean flour for you. If you get gassy, you may need to cut down on proportion of bean flour, and increase rice or oat flour. Then gradually increase more legumes(beans) into your diet. They're nutritious and inexpensive!
Gluten-Free Baking Mix(Soul Dog)
Soul Dog is a gluten-free restaurant. It uses this mix cup for cup to replace wheat, except for bread.
21⁄3 cups chickpea flour
2⁄3 cup cornstarch
¼ cup sugar
3½ teaspoons xanthan gum
1½ teaspoons salt
1 teaspoon cream of tartar
Store in airtight container. I recommend in the freezer or refrigerator.

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