Gluten Free Dough
- 2 cups brown rice flour
- 3 cups tapioca flour
- 3/4 cup oat flour
- 3/4 cup almond meal
- 2 tbsp yeast
- 2 tbsp guar guar (or xantham gum)
- 1 tbsp salt
- 2 and 2/3 cups of lukewarm water
- 4 large egg substitue: (1 egg = 1 tbsp ground chia or flax or combo of both mixed with 3 tbsp of water)
- 1/3 cup neutral flavor oil, i.e. avocado or olive oil
- 2 tbsp honey
*makes enough for about 4 loaves (1 lb each) — I made two small baguettes with 1/2 of this recipe
- Combine ingredients for dough, dry ingredients first, then wet.
- Cover mixing bowl and let sit for 2 hours.
- Careful not to disturb the bubbles, shape dough, on wax paper, to desired shape with WET hands (not flour like when baking glutenous breads) and cover with plastic wrap, loosely, let sit for 90 min. (Refrigerate any remaining dough)
- Pre-heat oven with baking stone to 475 for at least 30 min
- Remove plastic wrap and cover with your choice of seeds, I used sesame and pumpkin, and make 3 diagonal slits.
- Bake at 475 for 30 min and let cool on a rack for 15-30 min.
With little experience baking I was grateful for the awesome guidelines provided by: www.artisanbreadinfive.com
The recipe I followed and modified: Artisan Bread in Five, Baguette
In the hopes of being able to salvage bananas that had over ripened I successfully found a recipe online and created one of the tastiest breads I’ve ever had. This was actually my first attempt at banana bread, baking in general is very new for me. Learning which substitutes to use and when makes my life a lot easier. I really enjoy trying new things, going outside of my comfort zone and discovering that I am capable of more than I realized. The original recipe I found online calls for sugar, which is tried and true. I plan however, to experiment and modify this recipe to get the same satisfactory results without the added sugar. In the meantime, I am very pleased with this vegan and gluten free banana bread and encourage you to give it a try, especially if you already have bananas that have over ripened and might just otherwise get thrown away.
*Black bananas actually work great, they may look bad from the outside, but inside they are packed with flavor!
*If you want to speed up the process of ripening bananas try leaving them in a paper bag for a day or two or even leaving them in the fridge overnight.
Here’s a link to the original recipe (be sure to scroll all the way to the bottom of the page): http://minimalistbaker.com/one-bowl-gluten-free-banana-bread/
The substitutions I made:
- Coconut milk instead of dairy milk.
- Substituted 1 egg with 1 tbsp (50% golden flax seed 50% chia seeds) ground in a coffee grinder and mixed with 2.5 tbsp water.