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Gluten-free Vegan Sorghum Flax Banana Bread Recipe

yum — Fri, 06 Aug 2010 18:06:02 +0000

About one year ago, I published a gluten-free and dairy-free recipe for banana bread that has been astonishingly popular here at the Book of Yum. To date it has 42 comments, indicating to me that we are a community that definitely appreciates a good, easy quick bread. It was a very tasty recipe, and served me well in the early days when I only had to be dairy-free to breastfeed Baby Yum. Unfortunately it turned out that she was not only sensitive to dairy but to eggs as well, so I soon needed a new recipe. I found that while egg replacer has its uses, it yielded a somewhat gummy quick bread and so I was stymied for a time until I discovered the joys of flax seed as an egg replacer. To my delight, when you thoroughly process ground flax seed with water (in a blender or small food processor) it acts very much like eggs in a recipe. However, unlike the original, I find it useful to add some xanthan gum to compensate for any additional “crumbliness” resulting from the lack of egg. This is a delicious recipe and made for a delicious breakfast this morning basted with some soy-free earth balance margarine. Yum! I added lemon essence which gives this banana bread a little something special and decreased the sugar for those who want less of a sugar buzz with their morning coffee. If you are a traditionalist, you can add up to an additional 1/4 cup of sugar and replace the lemon with more vanilla. I added some teff flour for whole grain goodness and replaced rice with sorghum. You could easily substitute two cups of your favorite gluten-free flour blend for the flours that I used. You could also just use more sorghum instead of teff if you prefer. I think this recipe is something special. Heavy, gummy vegan bricks begone- this recipe is light, fluffy and fruity and I don’t think you’ll miss the eggs or dairy! If you try it, tell me about it in the comments!

Gluten Free Vegan Sorghum Banana Bread Recipe

Bread Alternative Grains American

Ingredients

1 cup sorghum flour
1/2 cup potato starch (may sub tapioca or arrowroot starch)
1/4 cup teff flour
1/4 cup arrowroot starch (may sub tapioca starch)
1 1/2 tsp xanthan gum
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tbsp ground flax seed + 1/2 cup water, processed in blender or food processor until they form an eggy goo
1 1/2 cups mashed, ripe bananas (3 or 4)
1/4 cup brown sugar
1/2 cup sugar
1 1/2 tsp vanilla
1/2 tsp lemon essence
1/2 cup canola oil

Directions

Preheat oven to 350F. Spray medium bread pan with nonstick cooking spray or grease with palm shortening and reserve. Combine dry ingredients in a large bowl and then make a well in the center. Add flax gel, banana, sugar, and oil to the center and combine them before folding into the rest of the dry ingredients. Pour or spoon batter into your bread pan. Bake for an hour or until a toothpick comes out clean. Cool for a few minutes before removing from pan, and then cool on a wire rack until you can�t stand it any longer (ideally until bread is entirely cool, but hey, I�m only human.) Slice a piece and enjoy!

Rating:  9

Original Source:  The contents of my brain, please do not replicate without my permission.

Recipe ID:  1510

Added: July 26, 2010

Last Modified: August 6, 2010

Gluten-free Dairy-free Banana Bread Recipe

yum — Thu, 27 Aug 2009 06:56:19 +0000

When the DH and I were first dating, he stole my heart by making me a gluten-free banana bread and bringing it to me on a cutting board with a beautiful red rose. Over the years he hasn’t baked for me terribly frequently, but when he does I’m always impressed with the results (and his effort). The other day we had some very ripe bananas that were apparently calling his name, because he sneaked off to the kitchen and whipped up a batch of banana bread. He used my special vanilla sugar and added extra spices for an extra-special banana bread. It seems simple, but the vanilla sugar resulted in an especially creamy and deliciously enticing banana bread. One secret of gluten-free baking that isn’t often mentioned is that a fruit or vegetable bread like banana bread or zucchini bread are very easily converted to be gluten free. In a simple quick bread based in fruit or vegetables, unlike yeast breads, I find that you don’t really need a special flour blend or to add xanthan or guar gum. They also are often extra tasty as muffins or mini muffins. Do you have a favorite gluten-free quick bread recipe? Tell me about it in the comments!

Gluten Free Dairy Free Banana Bread Recipe

Bread Alternative Grains Rice American

Ingredients

2 cups white rice flour or your favorite simple gluten-free flour blend
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, beaten
1 1/2 cups mashed, ripe bananas (about 5)
1 cup vanilla infused sugar (leave vanilla bean in sugar overnight and then remove bean)
1/2 cup canola oil

Directions

Preheat oven to 350F. Spray medium bread pan with nonstick cooking spray or grease with margarine and reserve. Combine dry ingredients in a large bowl and then make a well in the center. Add eggs, banana, sugar, and oil to the center and combine them before folding into the rest of the dry ingredients. Pour or spoon batter into your bread pan. Bake for an hour or until a toothpick comes out clean. Cool for a few minutes before removing from pan, and then cool on a wire rack until you can’t stand it any longer (ideally until bread is entirely cool, but hey, I’m only human.) Slice a piece and enjoy!

Rating:  8

Original Source:  Adapted from classic Better Homes and Garden to be gluten-free and suit our family. Please do not replicate without permission. Thanks!

Recipe ID:  1446

Added: August 26, 2009

Last Modified: August 26, 2009

Gluten-free Banana Muffin Recipe: Made with Pamela’s Baking Mix

yum — Wed, 23 Jan 2008 20:16:29 +0000

A week or two ago I was organizing my pantry and I realized I still had a lot of Pamela’s baking mixes tucked away, and their “best by” date was January 2008. Oops. Some time ago I’d ordered a big case from Amazon after discovering they make very nice Saturday morning waffles and pancakes with very little fuss and muss. I ordered from Amazon because, well, I’m just too cheap to pay the crazy price on the shelf, and I like free shipping on grocery purchases very much, thank you! However, DH and I had not been gobbling up waffles at the rate I thought we might- and I hadn’t gotten around to playing with the mix much, except for one sad and failed experiment with agave syrup in an apple muffin recipe. The discovery of my rapidly aging mixes spurred me into action, and I started playing around with some recipes on Pamela’s web site. On a day when I had a late start for classes that then go quite late, I decided I needed to take a snack, so I threw together a recipe for muffins. BytheBay’s recipe for banana medallion pancakes were floating around in my head and so, without looking at her recipe to check for how she made them, I adapted Pamela’s muffin recipe and threw some banana “medallions” on top as a nod to my favorite former-bay GF chef. They turned out well, and were just the thing halfway through a three hour class on Contributions to the Field of Buddhist Studies. They’re not fancy, but sometimes it’s the fast, get-you-out-the-door-and-fed in the morning recipes that sustain us gluten-free women on a daily basis.

All this experimentation with Pamela’s Mix has resulted in some exciting finds. The incredibly easy recipe for drop biscuits on Pamela’s web site (1 cup Mix, 1/4 cup organic trans-fat free shortening and 1/3 cup +1 tablespoon milk, combine, plop in oven and bake) was a big hit in our house, and I highly recommend it. Just a teaser- I’m working on a modified, healthier version that I’ll be posting one of these days, so stay posted. So why not spend some quality time with your favorite gluten-free baking mix and see if you can’t break out of the “pancake and waffle” rut? I’m sure glad I did…

Don’t forget to Enter my Contest for a free Bette Hagman or vegetarian cookbook!

Pamela’s Banana Muffins

Bread Alternative Grains American

Ingredients

2 1/2 cups Pamela’s Mix
2 eggs
3/4 cup (or more) water
1/3 cup honey
1/3 cup (or more) mashed banana
1 tsp vanilla
pumpkin pie seasoning
dash of nutmeg
1/2 or 3/4 of one fresh banana, sliced

Directions

Preheat oven to 350 degree oven. Combine ingredients Except for sliced banana, stirring gently. Pour batter into greased muffin tin and place one banana slice on top of each muffin. Bake for 18-20 minutes.

Notes

Makes 12 healthy muffins. Liquid amounts are approximate- add more or less until you have a batter that is not too thick or too liquid.

Rating:  7

Original Source:  Modified from Pamela’s baking mix, inspired by BytheBay

Recipe ID:  1182

Added: January 23, 2008

Last Modified: January 23, 2008