Monday, May 10, 2010
GFDF Banana Bread
What would you do on mother's day if you had the choice? Me, I'd bake. Funny that my daughter also baked....pineapple upside down cake. It's the best way to spend a cold Winter's day, even if it is May (the temperature was in the twenties.)
Since I've been on a gluten free and dairy free diet, I have made some horrid recipes. What I've learned is this; use your old favorites and adapt them, so you know they were good before and they can be good again. I didn't get to the apple tart that I also wanted to make, but the banana bread was awesome. The thing about GF flours is they are very light in taste, so your flavors are more dramatic. You definitely got the taste of banana and coconut with a hint of vanilla.
1 cup sugar
1/2 cup coconut oil
3 very ripe bananas, mashed
1/2 cup soured almond milk*
1 tsp vanilla
2 cups of brown rice flour mix**
1/2 cup of coconut flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp of salt
3/4 tsp of xanthan gum
1 cup of chopped pecans
Makes 12 muffins and 2 mini loafs. Preheat oven to 350 degrees. Grease 2 mini loaf pans and place muffin papers in your muffin tin.
Cream sugar and coconut oil. Add eggs, soured almond milk, bananas and vanilla. Mix well. Add the dry ingredients and mix just until moistened. Add nuts. Spoon into muffin tins and greased loaf pans. Bake until lightly golden on top and tooth pick comes out clean. The muffins will cook quicker than the bread. I did not time it, so I am not sure about the time. So, cook until done!
* To sour milk, add a tsp or so of vinegar to your 1/2 cup and fill the rest with your almond milk. Let sit for 10 minutes so it curdles.
** Brown flour mix-- Taken from Gluten-Free Baking Classics by Annalise G. Roberts
2 parts brown rice flour
2/3 parts potato starch (not potato flour)
1/3 part tapioca flour