A Weighty Matter

I found a huge bag of Bob’s Red Mill gluten-free flour in my pantry, and I have a bunch of overripe bananas in my freezer, so I decided to experiment and make a banana bread recipe from Clean Eating mag, subbing the GF flour for regular flour, 1:1. I added 3/4 tsp xantham gum per cup of GF flour as the bag suggested, but the end result still turned out very dense and baked somewhat unevenly. Anyone worked with this flour mix before, and if so, any tips? The taste is fine, but the texture is definitely identifiably gluten-free (i.e., spongey without a nice rise). It’s still good with natural peanut butter, though.

I found a huge bag of Bob’s Red Mill gluten-free flour in my pantry, and I have a bunch of overripe bananas in my freezer, so I decided to experiment and make a banana bread recipe from Clean Eating mag, subbing the GF flour for regular flour, 1:1. I added 3/4 tsp xantham gum per cup of GF flour as the bag suggested, but the end result still turned out very dense and baked somewhat unevenly. Anyone worked with this flour mix before, and if so, any tips? The taste is fine, but the texture is definitely identifiably gluten-free (i.e., spongey without a nice rise).

It’s still good with natural peanut butter, though.

09/16/12
  1. aweightymatter posted this

2 notes

baking  healthy food  gluten-free  cooking 

Accent theme by Handsome Code

Twentysomething female. Florida.

Just trying to stay healthy, fit, and sane in a world that is often none of these.

This blog is about healthy food, fitness, body image, self care, recovery, weightlifting, and all that kind of stuff.

After years of obsessive calorie-counting, bad habits, and worse self-image, I'm choosing to get better... So bear with me as I retool this blog a bit.

view archive



Me

Breakfasts

Lunches

Dinners

Snacks

Desserts

Drinks

Ask me anything