When I think of gluten free banana bread, I don’t know what to think about. I mean sure, it sounds and tastes like the conventional type but can it really be called healthy? To be honest with you, I wasn’t sure what to expect when I bought it. After all, who would buy a wheat-free version of their favorite bread to begin with?
I knew that there had to be something special about this particular recipe so I began my research. I wanted to make sure that the website I was going to use was legit and not some sort of fraudulent operation which would take advantage of people who were looking for a healthy alternative to their regular store bought product. The website I found turned out to be a real one which offers a variety of recipes for their gluten-free banana bread and other products.
Let’s get back to the gluten-free banana bread recipe I used in this article. It starts by making a nice thick paste out of either applesauce or yogurt. This will be used as a binder for the dough. In addition to using a good thick liquid, you also need to use a little baking soda to add moisture to the dough. In order to create a smooth surface for the dough to rise on, I used my hands.
After I had the mixture ready, I used my KitchenAid stand mixer to make some oats. I used two cups of dry oatmeal, which is a good amount. Next, I put in the wet ingredients and followed the same steps that I did for the cake batter. It was really easy.
After the oatmeal was cooked, it was time to make the actual cake. Again, I used my stand mixer to make a well-mixed batter. Once I had that done, it was time to chop up the bananas. You can use a food processor to cut them up or you could just use a knife. Once the chunks are chopped up, you can blend them together using an immersion blender.
The final step for my gluten free banana bread recipe was to mix the wet ingredients together. Then, I mixed in the dry ingredients. It took about three minutes for the cake to come to life. Once it did, I made sure to give it about half a minute to fully set so that the texture could start to get a little bit smoother.
The consistency of the cake was a little bit gooey at first. However, I let it sit for about five minutes so that the moist ingredients could fully absorb into the batter. Then, it was ready to bake. As you can probably tell, this gluten-free banana bread recipe was delicious.
Just in case you didn’t know, you can also use walnuts in this mix-in. If you have no walnuts on hand, or if you don’t feel like mixing nuts in, you could also substitute peanut butter. Either way, this is a tasty, easy recipe that you will enjoy eating and sharing with your family.
There are a couple of things you need to keep in mind when making gluten free banana bread. First, make sure that you bake the mix-ins in a slightly warmer oven than you would for regular bread. That way, the ingredients will rise and expand, thus filling out the cake more completely. You will also want to allow the baking time to be about two hours shorter than you normally would.
It’s also important that you watch closely the mix-ins as they begin to set. Many people have a hard time getting the perfect texture when using pre-made gluten free baking ingredients. This is because the pieces tend to stick together. When using the mix-ins, just make sure you work in small batches. It will take a few trial runs before you find the texture that is just right.
To make your own gluten free baking ingredients, simply combine pitted and non-pitted bananas, some brown sugar, cinnamon, and vanilla. Start by combining all of these ingredients in a mixing bowl and then add in a bit of almond flour. Once the ingredients are blended well, add in your baking powder and then mix thoroughly until the batter is smooth and elastic. Next, you can either preheat your oven or mix your ingredients at room temperature. Once your mix-in is done, you can place it in the oven and bake it in accordance to your recipe!
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