I was so pleased when Tammie, of Allergic Solution, said she had been working on a flour that was NOT white rice flour and potato starch. Those blends always boast they are “cup for cup” substitutions but I loathe baking with them because they are tasteless, nutrient depleted and unhealthy.
I was pleased to see that the Allergic Solution mix was sorghum, tapioca and navy bean flours. Wow! Now that’s a flour that makes a gluten free nutritionist a lot happier! It also doesn’t contain xanthan gum either, which is great because then it becomes optional to add depending on your preferences. I prefer not to use it these days simply because I’ve rendered it unnecessary through a lot of experimentation.
So this weekend, I took one of my family’s oldest and most used recipes and altered nothing but the flour that was added in. This is an ultra traditional recipe – lots of butter, eggs, sugar and white flour. The nutritionist and experimenter in me wanted to alter more than just the flour, but I really wanted to see what would happen. And do you know what happened? BAM. Childhood memories.
I brought it to a family brunch with my sister, mom and dad and since they had eaten this bread many times before, they confirmed it tasted delicious! Just like old times. We were all pleasantly surprised.
Here’s the recipe I used (which I made into mini muffins because we did that as a kid too)
Makes 20 – 24 muffins or 2 small loaves
1/2 cup butter, at room temperature
1 cup sugar
3 – 4 ripe bananas, frozen and defrosted, keep the juice
1/2 cup cold water
1 tsp baking powder (ensure gluten free)
1 tsp baking soda (ensure gluten free)
2 cups flour (sub in Allergic Solutions Gluten Free All Purpose Flour)
1 tbsp poppy seeds
1/2 cup chocolate chips
1. Preheat the oven to 375F and lightly grease the muffin tin or loaf pan.
2. Make sure the butter is at room temperature to ensure soft, but not melted.
3. In a large bowl, cream the sugar with the butter until smooth
4. In a separate bowl, beat the eggs, and then combine with the butter and sugar
5. Defrost the bananas and pour the extra juice and banana into the egg, butter and sugar mixture. Mash until combined.
6. Add the baking soda and baking powder to another bowl and mix it with the flour.
7. Slowly add the flour to the liquid mixture and mix gently until combined.
8. Add in 1/2 cup or less cold water – use your judgement for consistency
9. Stir in poppy seeds and chocolate chips.
10. Bake for 50 – 60 minutes (for the loaf) and 15 – 20 minutes for muffins.
*For best results with the loaf, we always let it cool slightly and then wrap tightly in tin foil when still warm, then let it sit over night and enjoy the next day!
*Sarah Maughan and Empower Your Body with Food have no financial or business connection to any of the products mentioned on this page or throughout www.sarahmaughan.ca. Any products mentioned are personal choices and not meant for soliciting sales, or for financial profit for companies mentioned or for personal financial profit. All mentions are unbiased and for your informational purposes only to spread the word on good things 🙂