Saturday, November 28, 2009

Modified Gluten Free Banana Bread

I haven't been blogging that much recently, but will record here a gluten-free, wheat-free banana bread recipe I used recently, with the modifications I made. The original recipe is from the back of Bob's Red Mill Gluten Free All Purpose Baking Flour:

Ingredients
  • 1/3 cup Canola Oil
  • 2/3 cup Brown Sugar, packed
  • 2 large Eggs
  • 1 tsp. Vanilla Extract
  • 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 mashed ripe Bananas
  • 1/2 cup finely chopped Pecans or Walnuts
  • 1/2 cup Raisins
Directions

Preheat oven to 350°F. Grease 9x5-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. Serves 10

Modifications

One, I used a whip and a plastic spatula (scraper) for stirring rather than an elecric mixer. An electric mixer is generally not recommended for banana breads, and extra beating is not recommended for high altitude cooking (which I was doing, although I didn't pay any attention to that fact before I started).

Two, I puréed the walnuts in a coffee grinder (we don't have a cuisinart or blender at our little house because of space considerations, but may shortly get a small blender). The addition of puréed walnuts rather than chopped walnuts was a little like adding 1/2 cups extra flour with a minor or trace amount of extra oil.

Three, I didn't use any raisins.

Four, after mixing everything together, I considered the high-altitude aspect of my baking situation. (It's usually better to consider this prior to beginning!) I looked up adjustments for cooking at 5000 feet (I'm at about 6500 feet), and, thinking that the batter was too thick and too dry, I made the following adjustments:

  • I added two or three large dollops of applesause.
  • I added one or two smaller dollops of sour cream.
  • I then added a minor scattering of extra flour after wondering if the mixture was too moist.
  • I added a little extra cinnamon for more flavor.
  • I increased the cooking temperature by 25°F, and possibly could have decreased the cooking time but didn't.
  • It would be normal to reduce the baking powder as part of the high-altitude cooking adjustment, but I didn't consider adjustments early enough to do that.
The resulting loaf seemed too dry to me when it first came out of the oven, but after placing in a plastic baggie overnight it didn't seem that way at all. Next time I will probably look for a recipe that uses applesauce to begin with, and modify it for wheat-free flour. I'm wondering if some combination of applesauce and sour cream could be substituted for a half or more of the oil.

Sorry, no pictures - it's already gone!

4 comments:

Gaelyn said...

Will pass this forward to a GF friend. Thanks

Janelle said...

I haven't had much luck with quick breads since going gluten free. They always seem a little gummy. But I had bananas, wanted a treat to send back to college with my daughter and saw your recipe, so I tried it. I added double nuts instead of raisins and also only had enough bananas for 2 cups (I was making a double batch) so I added the last cup of unsweetened applesauce. This was the best banana bread I have ever had! Bar none! Even the wheat loaves have not been this tasty. So thanks for sharing. This is a keeper for me.

Silver Fox said...

Janelle, glad you liked the recipe, and thanks for letting me know your modifications. :)

gluten free banana bread said...

There needs to be more gluten free recipes. Thanks for your efforts.