Filed under: celiac, Crohns, food allergies, food allergy, food sensitivities, gluten, gluten-free, IBS, irritable bowel syndrome, wheat-free | Tags: gluten-free, IBS, wheat-free
This week, my boss bought me a 5 lb. bag of Bob’s Red Mill gluten-free flour from Costco just … because. She’s a lovely person, and I thought I should repay her generosity by baking a treat.
Since she and I share a love of bananas combined with chocolate, and there just so happened to be a banana bread recipe on the back of the bag of flour, I decided to bake up a loaf of bannana-chocolate chip bread.
I’m still quite new to the gluten-free lifestyle and baking was never really my thing even when I ate wheat. Did I mention I live at a high altitude? Can you see where I am going with this? In other words, there was not much of a chance the evening would end with a decent loaf of banana bread. So my plan was not to say a word to anyone and just quietly throw the loaf away if my attempt to repay the boss-lady’s generosity turned out poorly.
The evening’s baking started inauspiciously when the pecans I was roasted to add to the batter ended up charred in the oven. Sorry, no pictures. 🙂
Things got better though. I followed the recipe on the back of the bag, except in one step where I substituted arrowroot for xanthan gum, which effectively replaces wheat gluten as a thickening agent in baked goods. Given my lack of high-altitude, gluten-free baking no-how, you may be wondering, “Peaceful, why go and complicate things?” And that’s a good question. Short answer: Xanthan gum has a laxative effect which I don’t need.
But, the main reason I went for the arrowroot is aesthetic: You know that black slimey goo that forms on vegetables when they start to go bad? That’s caused by the same bacterium that makes xanthan. Ick. No thanks.
On the other hand, arrowroot is a starch derived from a tropical tuber plant that is way thicker than wheat flour. No germs and no reported irritants to the bowel system here.
So how did my banana chocolate-chip bread turn out? Quite well, thank you! The recipe made one large loaf of bread that was quite dense yet somehow airy (i.e., did not resemble a brick). The bread was only slightly dryer and more crumbly than its wheat/gluten-full counterpart.
Next time, I’ll use real butter instead of oil and maybe add another mashed bannana to the mix. After eating a slice this morning, I decided that my banana chocolate-chip bread was good enough to bring to work. I’ll let y’all know what the boss-lady thinks! 😉 UPDATE: She liked it and was surprised at its moistness. 🙂
No Hassle Banana Bread
Contributed by Bob’s Red Mill Natural Foods
Adapted from Special Diet Solutions by Carol Fenster, PhD.
* 1/3 cup Canola Oil
* 2/3 cup Brown Sugar, packed
* 2 large Eggs
* 1 tsp. Vanilla
* 1-3/4 cups Gluten Free All Purpose Baking Flour
* 2 tsp. Baking Powder
* 1-1/4 tsp. Cinnamon
* 1 tsp. Xanthan Gum
* 1/2 tsp. Salt
* 1-1/2 cups Banana, mashed
* 1/2 cup Pecans or Walnuts, chopped
* 1/2 cup Raisins (Unsulfured)
Preheat oven to 350�F. Grease 9×5-inch non-stick loaf pan. Cream together oil, sugar, eggs, and vanilla in large bowl with eletric mixer. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas. Beat until smooth. Stir in nuts and raisins. Batter will be somewhat soft. Transfer to pan. Bake for 1 hour.
Calories 310, Calories from Fat 120, Total Fat 13g, Saturated Fat 1.5g, Cholesterol 40mg, Sodium 230mg, Total Carbohydrate 46g, Dietary Fiber 4g, Sugars 19g, Protein 5g.
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