Comment on Banana Sourdough Seed Loaf by Chantal.
I am currently working on a GF vegan flour guide. I hope to share it very soon!
Chantal Also Commented
Banana Sourdough Seed Loaf
Emilie! Thank you for trying the Banana Sourdough Seed Loaf and tweaking it to work for you! I’m so happy that you like the nutritional aspect of this treat!
Banana Sourdough Seed Loaf
Hi Ashish! Are you looking for a recipe that includes GF sourdough starter? The baking powder I use contains tapioca starch, cream of tartar and baking soda. Is it the baking soda that you would like to omit? I’m sure you could still bake the banana bread without it, the texture will be a little different that’s all. It just helps to fluff the texture up a bit. You ask about the egg; if you want to add a regular egg, I’m sure you could without a problem. That should also help to make the bread rise a little bit. Here’s an example of another banana bread recipe by Minimalist Baker (https://minimalistbaker.com/one-bowl-gluten-free-banana-bread/). This one includes some almond meal and no GF sourdough starter. In this one, you have the option of adding an egg if you wish. Hopefully, it will help you in creating something that works for you. Again, leaving the baking soda and powder is ok, the final texture will be different. If you use a gluten-free flour blend that includes xanthan gum, that will also change the texture.
Recent Comments by Chantal
Homemade Maple Cream with Stand Mixer
Hi Cara! Ideally cool to 90 degrees. It might take longer to stir and transform into cream if the syrup is still too hot. You’re probably getting my reply too late… what did you end up doing? Or did it work for you to stir at the slightly higher temperature.
Yeast-Free Buckwheat Blender Bread
Hi June! I think I might of answered your question on a different platform but I’ll answer here again in case it can help someone else. You can definitely mix in the roughly mashed banana with some add-ins like nuts after the blending step. It creates a more textured bread instead of a smoother texture but it is equally delicious.
Nutritious Gluten-Free Vegan Zucchini Quick Bread (Oil-Free)
Hi Ann! Did you use a preheated Dutch oven to bake the bread? With this recipe, ensuring your oven is preheated as well as a large Dutch oven really helps with the moisture.The smaller grated zucchini is fine. Did you use whole psyllium husk? Was your yogurt very thin?
Yeast-Free Buckwheat Blender Bread
Hi Megan! This is a reply that I shared with another baker with the same question.
I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.
7-Inch Sourdough Boule (GF/V)
Hi Lisa! With the cassava flour sourdough starter did you change any other ingredients in the bread recipe? It’s possible that using a grain-free starter such as cassava starter could have contribute to a dough texture with more moisture. Did you try again after this attempt? I realize you posted your comment a few months ago but I’m just seeing it now.
