I actually think I am a poster girl for BOB, Bob´s Red Mill company. I think I would look good next to Bob´s picture 🙂 For the past month I think I have bought half of their products, and I´m not done! There is still so many different ingredients that I need. Cooking gluten free and vegan – in my case means without eggs, is very interesting. I´m making up my own recipes and so far so good 🙂
I have used my old recipes and invented new ones, I´m just substituting “the regular flour” I have used in the past, with 6 or 7 different flours. It will take forever now to make something but that´s fine 🙂
*This is not the actual recipe that I used but this is how I build the new one! I decided not to use coconut flour and apples in the end from the old recipe. Too much shredding without food processor that broke down a day earlier. The first time ever I used egg replacer powder.
I was actually pretty skeptical about my abilities to build a new recipe with the gluten free flours because this is the first time that I’ve used most of them 🙂 But I guess there is no actual room to mess up since they are all flours….I think. If I have a story in the future when something goes really bad, I will let you know. In this case my banana bread turned out great! I was super surprised! And maybe you are too 🙂
Makes 1 loaf of banana bread.
Took me an hour and 45 minutes to make the banana bread.
Preheat oven 350 F.
1/4 cup tapioca flour
1/4 brown rice flour
1/4 sorghum flour flour
1/4 almond flour
1/2 white rice flour
1 tsp xantham gum
1/2 cup white sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
2 tsp egg replacer (follow the recipe in the box)
2 frozen bananas , mashed
1 1/3 cup shredded carrots. (1 big carrot)
Chopped walnuts for topping
Shred the carrot. Thaw the bananas or use fresh ones. Mash bananas. Set aside.
Mix all the dry ingredients together. Mix well. I used my Kitchen Aid stand mixer.
Make the egg replacer mixture, using water, follow the instruction on the box. When done add it to the bananas. Mix.
Mix together wet and dry ingredients.
Pour the mixture into the loaf pan. Cover with walnuts and put in the oven for an hour and fifteen minutes or until a toothpick inserted into center of loaf comes out clean.
I could not wait to taste it so I cut it up when it was still steaming hot 🙂 And I loved it!