![]() This is another recipe found out of Tammy Credicott's Book The Healthy Gluten-Free Life . This recipe makes 2 loaves of bread. Dry Ingredients: 1/2 C millet flour 1 1/4 C sorghum flour 1 C teff flour 1 1/4 C potato starch 3/4 tapioca starch 2 tsp xanthan gum 1 tsp cinnamon 1 1/4 C sugar 2 tsp baking soda 2 tsp baking powder 1 1/2 tsp salt Wet Ingredients: 1 tsp baking powder ( mixed in with applesauce) 1/2 C applesauce 1 C coconut oil, melted 3/4 C warm water 2 C rip bananas ( about 6-8 bananas) 1 tsp vanilla extract 1. Whisk together dry ingredients in the bowl of a stand mixer. 2. mix 1 tsp baking powder into applesauce. Add oil, warm water, banana, vanilla, and applesauce mixture into the dry ingredients. 3. Mix together on low until ingredients are fully incorporated. 4. spray 2 nonstick loaf pans with cooking spray. pour batter into both pans, making sure to divide batter evenly. **** I poured in about half into one pan then added 1/2 c of chocolate chips and 1/2 C of chopped walnuts into the rest of the batter for the second loaf. *** 5. Bake in a 350 ° F oven for 55 minutes. Remove from oven and let cool, in pans, on a wire rack for 10 minutes. Remove from pans and let cool completely on wire rack before slicing. 6. Sore in an airtight container for up to 3 days.
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AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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