Gluten-free Vegan Sorghum Flax Banana Bread Recipe

August 6th, 2010 yum Posted in Baked Goods, Bread, Breastfeeding for Allergic Baby Recipe, Dairy Free, Easy, Egg Free, JM friendly, Nut Free, Rice Free, Sorghum, Soy Free, Vegan, banana 6 Comments »


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
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 cant stand it any longer (ideally until bread is entirely cool, but hey, Im only human.) Slice a piece and enjoy!
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Gluten-free Birthday Party Menu: Vegan Meyer Lemon Cupcake Recipe

July 21st, 2010 yum Posted in Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Dessert, Egg Free, JM friendly, Nut Free, Party Food, Party Menu, Rice Free, Sorghum, Soy Free, Vanilla, Vegan, tapioca starch free 9 Comments »


Last weekend on the 17th of July, Baby Yum and I celebrated our respective birthdays with a lovely birthday party full of friends, food, and celebration. It was her first birthday, and it was my… well, let’s just say it was NOT my first birthday. However, it was my first birthday with a darling baby daughter by my side. As usual, I cooked way too much, but since leftovers are lovely things, I didn’t worry too much about it.

Our gluten-free birthday menu included:
Pickled asparagus
Gluten free crackers and red peppers with baba ghanoush or hummus
Grilled asparagus and mushrooms
Roasted lemon eggplant slices with tahini sauce
gluten-free vegan onion rolls
non-veg barbecue
Indian Veg Rajma Chili
Rice
Vegan Meyer Lemon English Muffins with homemade Meyer Lemon Marmalade
And not 1 but 3 kinds of gluten-free cupcakes: chocolate, vanilla, and meyer lemon

Wish you could have joined us! The meyer lemon cupcakes were a success, and I thought I would share them here with you. Note that they are similar to my earlier vanilla cupcake recipe but do not contain millet flour.

Here’s some pictures of the festivities:

Gluten Free Vegan Sorghum Meyer Lemon Cupcake Recipe
Ingredients
1 cup hemp milk or other alternative milk
1 1/2 tsp. apple cider vinegar
1 cup sorghum flour
1/4 +1 tbsp cup arrowroot starch or tapioca starch
1 tsp. xanthan gum
2 Tbsp. arrowroot starch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar
2 tsp. vanilla extract
1 1/2 tsp lemon extract
1 tbsp. lemon zest (try meyer)
Directions
Preheat oven to 350 and line muffin pans with cupcake liners.

Whisk in your apple cider vinegar into your hemp milk and let sit for a few minutes. It wont curdle much, if at all, but that is ok. If you use another milk like soy it will curdle more and you can use less vinegar.

Beat together your vinegar milk mixture with oil, sugar and extracts. Sift in your flours, xanthan gum, arrowroot starch, baking powder, baking soda and salt and gently stir them in together. Add your lemon zest as the batter begins to come together.

Pour your batter into the cupcake liners and bake for 22 minutes. Cool on a cooling rack and frost right away! They will be more delicate the next day. Refrigerate or freeze if desired.

Notes
I frosted this with a combination of Earth Balance Soy-free margarine and sunflower-palm oil shortening whipped with vanilla and confectioners sugar. Alternate adding small amounts of meyer lemon juice (if available) with meyer lemon zest (if available) as you add the sugar.

Keeps well frosted overnight in a cupcake keeper.

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