Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
January 16, 2012 at 12:22 pm
looks wonderful..have a few bananas that need to be cleaned up…might be smelling banana loaf at my house today..what can be used in place of soy flour?
January 16, 2012 at 12:26 pm
Another high protein flour would work best, like quinao or garfava, but I think using millet, sorghum, or brown rice flour would work just as well too.
January 16, 2012 at 12:29 pm
That looks amazing! I am just wondering if the recipe calls for just an egg yolk but you need to replace the egg how you would do that?
January 16, 2012 at 12:47 pm
Good question, Robin! I’m not really sure, since I don’t have to eliminate eggs from my diet. I would think that either more fruit, or oil would be a fair substitute in this case. I think it is being used for the high protein & binding factor, and not for leavening.
January 16, 2012 at 1:04 pm
I wonder if a flax meal slurry might work? Perhaps 1 1/2 t. Flax meal and 1 1/2 T. hot water would do the trick. Would love to hear if someone tries it. It works well for full eggs (1 T. Flax to 3 T. Water) but haven’t tried it for a yolk only.
January 16, 2012 at 1:07 pm
I think that would work too. Just wasn’t sure, since that’s a whole egg replacement. But, with equal amounts like it, it would probably be a good substitute as well. Thanks, Johnna!
January 16, 2012 at 3:28 pm
I made it with 1/4 cup applesauce Instead of the egg yolk, and used rice milk for milk, and it’s delicious. Only problem is I might have to make another loaf because my kids are devouring it all as I write this!
January 16, 2012 at 3:29 pm
Oh, and I used millet flour instead of soy too.
January 16, 2012 at 3:44 pm
Great substitutions, Robin! Thanks for letting us know how it worked for you. Happy to hear that the kids love it too. 🙂
January 16, 2012 at 5:17 pm
Oatmeal dinner rolls sound great! I will have to see if our library has a copy of this 🙂 Thanks for the review!
January 16, 2012 at 10:10 pm
My brain can’t seem to process that the picture is a mini loaf… it looks like a full size, delicious loaf. Guess I need to get out my tape measure to measure my mini loaf pans.
Banana Bread is one of the bread things I have missed the most and haven’t found the right recipe yet. Very excited to try this one!
January 17, 2012 at 2:33 pm
Yes, Lisa, try this one. I’m the most impressed with this recipe, from all of the gluten-free banana bread recipes that I’ve tried.
January 17, 2012 at 9:09 am
Just curious, what flours/starches are most used throughout the book? Sorghum, soy, and tapioca, as in this recipe?
January 17, 2012 at 2:35 pm
Catherine, the recipes have those plus brown rice, quinoa, amaranth, oat,buckwheat, hazelnut, whole bean, almond, teff, etc. Quite an array actually, but I’m sure some substitutions could easily be made.
Lyndsay from CHARMED says
January 17, 2012 at 9:45 am
What impresses me is how moist it looks Jeanine. I’ve begun saving some of your recipes, and now will save this, for going to potlucks etc. I love the idea of bringing delicious gluten free food to occasions like that so that everyone can enjoy.
January 17, 2012 at 2:36 pm
That’s a great idea, Lyndsay! I’m sure anyone on a gluten free diet would be very appreciative. 🙂
InTolerant Chef says
January 17, 2012 at 4:20 pm
I like the sound of the how-to section, I like to know the ‘why’ behind my cooking
January 18, 2012 at 3:07 pm
I know, right? I’m curious as to ‘why’ the loaf sits for 30 minutes before baking. Any ideas? I’m thinking I may need to do a side-by-side for comparison sake.
Heather Porrill says
January 18, 2012 at 2:53 pm
Sounds like another book I may need to add to my collection.
There are some great Vegan egg substitutions for whole eggs, just use a bit less for replacing just the yolk.
How it all Vegan by Tanya Barnard and Sarah Kramer… they make flax eggs for using in baking. 1/3 c of flax seed with 1 cup water in a blender or food processor makes the equivalent of 6 eggs. Blend dry seeds to an even meal…then slowly add the water while blending, keep going until it looks like a thick milkshake. Store covered in the fridge for up to 5 days. Three tbsp of this mix is equal to 1 whole egg.
January 18, 2012 at 3:08 pm
Great suggestion, Heather! I had no idea you could mix it up and keep it in the fridge, that’s kind of neat to know!
January 22, 2012 at 9:17 pm
I made this recipe today – I doubled it and ended up with three mini loaves. I also realized I did not have any xanthan gum so made it without. They worked out perfect. I can’t stop eating it. This is definitely going in my favourite recipe file!
February 9, 2012 at 9:14 am
Awesome! It is a great recipe, isn’t it? Glad to hear that it works without gums as well. Nice!
February 16, 2012 at 6:39 pm
I doubled this recipe the other day and turned it into muffins. they were wonderful!! whole family loved them. I used white rice flour in place of the sorghum and teff flour in place of the soy and followed all other directions. really enjoyed them!
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