Well, my first time bread experiment turned out pretty looking if I do say so. I had yet to make a gluten-free bread, so last week when I was stocking up at Costco, I got a bag of Bob's Red Mill Gluten Free All-Purpose Baking Flour and decided to experiment.
I didn't write up a recipe to share for this one because although the bread came out nice looking and did taste good, soft but not gummy, for a first time try, it's not at Steph level yet :-) More tweaking needs to be done. I just wanted to start sharing some of the things I do behind the scenes.
Not every blog post has to be about a beautiful end product I'm learning. This is a good way for me to learn from you all as well, and for us to learn from each other. Eating healthier takes a village, yes?
I looked at a bunch of vegan and gluten-free banana bread recipes including the one on the back of the baking flour bag. Next time, I want to try mixing in a different flour too maybe coconut or almond meal. Instead of using gums like Xanthan or Guar for thickener, I used Arrowroot. I like Arrowroot because I learned from Dr. Andrew Weil that it's easier to digest than the gums.
Have you made a vegan, gluten-free banana bread? What flours did you use?