gluten free, healthy baking

Paleo banana bread+tips for baking with wheat-free flour

Paleo banana bread+tips for baking with wheat-free flour

Is Paleo the best diet?

I’m still trying to figure out what the perfect diet for me is. The paleo diet seems really attractive to me because it focuses on low-carb foods, is basically sugar free, and is full of plants. I notice a huge difference in my body when I stay away from carbohydrates. For this reason, I used to think that I had some sort of gluten intolerance because of how I felt even after one piece of bread! Im pretty sure I’m not intolerant, but I still try to maintain a gluten-free diet based on the way it makes me feel. Valid, right?

Baking with wheat-free flour

Paleo baking interests me because most of the time the ingredients are 100% natural and taste so similar to the food its trying to copy. That being said I have had so many failures with paleo baking because it can be really difficult to work with some of the ingredients. For example, almond flour, it doesn’t rise. It just doesn’t. It’s also extremely frustrating sometimes to work with coconut flour because you have to get the flour to liquid ration just right. Most of my breads where coming out tasting fine but were flat and dense. The best part of bread is how light and fluffy it is!

I did some research this week to figure out why my breads weren’t rising when using almond four (it’s the main type of flour I use) or any other type of wheat-free flour and yeast. It turns out that yeast needs gluten to cause the reaction that makes dough rise. Plain, simple, annnnd I probably should have guessed that!

Making your wheat free flour rise 

It turns out that you can create your own rising reaction chemically. This just means adding some sort of natural acid to your recipe alongside the baking powder. For this bread, I used apple cider vinegar, but you could also use lemon juice or another type of vinegar.

The combination was great in this recipe! It doubled in size in the oven.  I was so happy!

This is definitely a type of recipe I’ll be doing more off. Probably the best thing about this bread is that you just dump everything in a blender and then pour it it into a pan! I love blender breads like these. So easy.

Alright let’s get to it. This bread is crispy on the edges, but extremely moist on the inside. It’s not spongey like you would like an egg based paleo bread would be like. I don’t like it when my breads come out like that. This bread is super easy to cut and toast as well. Doesn’t fall apart and it’s great for a super quick breakfast. I always toast it and smother it with Kerrygold.

Ingredients 

2 cups blanched almond flour

2 large bananas

5 eggs

2 tbsp coconut oil

1 tsp baking powder

1 tsp raw apple cider vinegar

3 drops of vanilla bean Sweet Drops OR 1 tbsp maple syrup

Dash of salt

Instructions

Preheat oven to 375

Place all of the ingredients in a high speed blender and blend until smooth. In a baking pan greased with coconut oil (or your favorite type of oil), pour in the batter and smooth out the top with a rubber spatula.

Bake for 45 minutes to a hour depending on how crispy you’d like it to be.

Cool for half an hour, then slice and enjoy!

 

***Updates

New thoughts on baking with almond flour! You can read about it here.

 

 

 

 

 

 

 



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