Thanks for all of your comments on my last WIAW. If you haven’t read it yet, check it out!
Also, I have been updating my Recipe Page so all of my recipes are now on there… Including my newest:
It is is pretty easy to making quick bread that tastes good. Add a lot of sugar, some salt and a variety of spices and you pretty much have a guaranteed success. Sugar-free baking is still pretty easy. Substitute an equal amount of stevia for the sugar and it still tastes pretty good. Baking without eggs is a little trickier. Should you use the 1/4 cup fruit puree, the store-bought egg replacement, or a chia/flaxseed gel? Gluten-free is a whole other level of difficult. No all purpose flour-Your bread doesn’t like to stick together. Now, combine the tasks of sugar-free, vegan and gluten-free all in one and you have my worst nightmare. And my reality.
This weekend I decided that once and for all I would conquer the task of gluten-free baking. No added sugars. No weird gums (terrible for digestion). And still tasty?
Yes, this recipe is all that and more.
Thanks to the wonderful research of Gluten-Free Girl, I have now discovered the use of ratios. What’s that you ask? Well, basically it is the idea that using the weights of different ingredients in a certain ratio will yield good results every time. And it actually works!
Gluten-Free Sugar-Free Vegan Banana Bread
The ratio that I used for this quick bread is 2:2:1:1 (Flour:Liquid:Fat:Egg)*
- 2 tsp chia seeds, ground (8 grams)
- 6 tbsp water (88 grams)
- 3 bananas, mashed (320 grams)
- unsweetened applesauce (80 grams)*
- 80 grams tapioca flour*
- 70 grams brown rice flour*
- 50 grams sorghum flour*
- 30 grams millet flour*
- 1 tsp baking soda
- 10 packets stevia (equivalent of 20 tsp granulated sweetener)
- Preheat oven to 350 degrees and line an 8×4 loaf pan with parchment paper.
- Combine the ground chia seeds with 6 tbsp of water in a small bowl. Heat in the microwave for 1-2 minutes until boiling and thickened slightly.
- In a large bowl combine the chia gel, mashed bananas, applesauce and stevia. Mix well.
- Add in the same bowl the four different flours and baking soda. Mix until totally combined.
- Pour the batter into the prepared loaf pan and spread out evenly. Bake for 40-60 minutes (mine was done in 50 minutes, but I left it in until 60… and it was a little dry, so 50 should be good.)
- Let cool for a few minutes and then remove carefully from paper lining. Slice and enjoy!
1. This recipe is obviously egg and (added) fat free, so I used the idea of fruit purees and chia gels to substitute for these ingredients. Banana puree was the “liquid.” Chia gel was the “egg.” And applesauce was the “fat.” All in all, I just made sure that the dry ingredients were in proportion to the wet ingredients 2:4.
2. I didn’t have applesauce at home, so I made my own. First I peeled and cubed a small apple. Then I placed the apple pieces in a bowl and filled it with water. Then I microwaved the bowl for 3 minutes until the apple pieces were tender. To make it smooth I placed the apple pieces in a food processor and blended away!
3. These flours are not necessary to make a great gluten-free bread. You can substitute any flour you wish as long as they are equal in weight. I would recommend though, that you replace the tapioca flour with an equally light-weight and refined starch. Also, alternative flours like almond and coconut may not work here. I do not use them because of their fat content, so let me know if you try them here and they work. No guarantees though!
What is your favorite type of quick bread?
Have you done the Gluten-Free Ratio Rally?
Does xantham and/or guar gums bother your stomach? This issue was addressed on Stuft Mama’s blog today was well. Personally I try to stay away from them because I feel better when I don’t use them.