Last week I had some overripe bananas so I decided to try some gluten-free bread. I went to the website where I found my gluten-free dinner rolls recipe at Gluten-Free Goddess. Instead of using the brown rice flour I decided to use coconut flour instead. I have now learned that need to do some research on gluten-free flours. Gee maybe a new post. After I had prepared my batter I should have known something was wrong when it looked more like cookie dough. After I popped it into the oven I was looking on the Tropical Traditions website and saw a free drawing for some coconut flour. I went to the blog and began reading some of the posts. To my horror it was saying that coconut flour absorbs a large amount of liquid so you have to use a lot more eggs when using this type of flour. Needless to say I had a brick when it came out of the oven and it was quite dry.
Today I had some more overripe bananas and decided to follow the recipe a little closer. In my recipe I used the grapeseed oil and mostly brown rice flour. I didn’t have quite enough so I used approx. 1/8 cup of the sorghum flour and I also used the potato starch. I didn’t have rice bran so I used flaxseed meal (ground flaxseed). For the nuts I used pecans as that is what I had on hand.
It was worth baking this bread just for the smell alone. It was wonderful to open the oven and smell the aroma of baking banana bread! I could not wait for it to cool before I took it out of the pan and cut it.
I loved the texture but it was a bit sweeter than I would have liked. When I make it again I will cut the brown sugar. Not sure if I will cut it by 1/4 or 1/2 cup. It is so nice to know that there are so many great things to cook without wheat flour.
I am still waiting on the results from my blood tests to see if I have celiac disease but I will still try to eat gluten-free because I feel so much better.