Nourishing Traditions - Banana Bread

[Guest guest]

Hello,

I just happened upon this list about an hour ago. What joy at

finding you all!!

Well, I just finished making the Banana Bread recipe on pg.483 of

Sally's book. Truth be told, I'm not overly experienced at baking,

but have dabbled now and then.

I had soaked the kamut flour in buttermilk for approx 24 hours and

followed the recipe closely but omitted the chopped nuts in favour of

1/4 C chocolate chips. I mixed all ingredients together adding the

baking soda last. The batter was loose/soupy and was much more than

needed to fill a 9 x 4 inch loaf pan. It baked at 350'F (and boiled

over;) for 1 1/2 hours at which time a toothpick came out sticky. I

baked it for another 1/2 hour and the toothpick still came out

sticky. The top of the bread was getting kind of black by now and

started to collapse. I let it go another 15 minutes but it got too

black (burned actually), so sticky or not I thought this baby was

done.

The taste is nice, but it's wet in the middle and not fit for eating

except for around the edges. Too bad it flopped, 'cause I used all

organic ingredients.

I'm wondering if any of you have tried this recipe or perhaps have a

better one. Is there a trick to making these soaked flour

recipes??? How are they supposed to turn out?

Help! )

Eleanor

[Guest guest]

Hi Eleanor,

I haven;t made the banana Bread and have had other sokaed flour

recipes from the book (Yoghurt herb Bread, Yoghurt Dough) turn out

fine. But in trying to adapt other recipes to a soaked flour format,

I've had your sad experience MANY times.

I;m working on some soaked flour gluten free recipes at the moment,

and have found two things helpful - add extra arrowroot, and/or add

some freshly ground sesame meal, till you get a more solid batter.

Hope that helps, deb

> Hello,

>

> I just happened upon this list about an hour ago. What joy at

> finding you all!!

>

> Well, I just finished making the Banana Bread recipe on pg.483 of

> Sally's book. Truth be told, I'm not overly experienced at

baking,

> but have dabbled now and then.

>

> I had soaked the kamut flour in buttermilk for approx 24 hours and

> followed the recipe closely but omitted the chopped nuts in favour

of

> 1/4 C chocolate chips. I mixed all ingredients together adding

the

> baking soda last. The batter was loose/soupy and was much more

than

> needed to fill a 9 x 4 inch loaf pan. It baked at 350'F (and

boiled

> over;) for 1 1/2 hours at which time a toothpick came out sticky.

I

> baked it for another 1/2 hour and the toothpick still came out

> sticky. The top of the bread was getting kind of black by now and

> started to collapse. I let it go another 15 minutes but it got

too

> black (burned actually), so sticky or not I thought this baby was

> done.

>

> The taste is nice, but it's wet in the middle and not fit for

eating

> except for around the edges. Too bad it flopped, 'cause I used

all

> organic ingredients.

>

> I'm wondering if any of you have tried this recipe or perhaps have

a

> better one. Is there a trick to making these soaked flour

> recipes??? How are they supposed to turn out?

>

> Help! )

>

> Eleanor

[Guest guest]

I have been baking a long time and even before I was baking gluten

free, there was always problems with banana bread coming out not quite

done in the middle. I have seen ppl on other lists have problems with

it too. Never discovered the secret. Maybe it will show up here after

your post.

Del

> Hello,

>

> I just happened upon this list about an hour ago. What joy at

> finding you all!!

>

> Well, I just finished making the Banana Bread recipe on pg.483 of

> Sally's book. Truth be told, I'm not overly experienced at baking,

> but have dabbled now and then.

>

> I had soaked the kamut flour in buttermilk for approx 24 hours and

> followed the recipe closely but omitted the chopped nuts in favour of

> 1/4 C chocolate chips. I mixed all ingredients together adding the

> baking soda last. The batter was loose/soupy and was much more than

> needed to fill a 9 x 4 inch loaf pan. It baked at 350'F (and boiled

> over;) for 1 1/2 hours at which time a toothpick came out sticky. I

> baked it for another 1/2 hour and the toothpick still came out

> sticky. The top of the bread was getting kind of black by now and

> started to collapse. I let it go another 15 minutes but it got too

> black (burned actually), so sticky or not I thought this baby was

> done.

>

> The taste is nice, but it's wet in the middle and not fit for eating

> except for around the edges. Too bad it flopped, 'cause I used all

> organic ingredients.

>

> I'm wondering if any of you have tried this recipe or perhaps have a

> better one. Is there a trick to making these soaked flour

> recipes??? How are they supposed to turn out?

>

> Help! )

>

> Eleanor

[Guest guest]

I haven't tried it but I think before I'd toss it, I would try frying

slices of the mushy stuff in coconut oil and see how that turns out.

Irene

At 07:22 AM 4/9/04, you wrote:

>Hello,

>

>I just happened upon this list about an hour ago. What joy at

>finding you all!!

>

>Well, I just finished making the Banana Bread recipe on pg.483 of

>Sally's book. Truth be told, I'm not overly experienced at baking,

>but have dabbled now and then.

>

>I had soaked the kamut flour in buttermilk for approx 24 hours and

>followed the recipe closely but omitted the chopped nuts in favour of

>1/4 C chocolate chips. I mixed all ingredients together adding the

>baking soda last. The batter was loose/soupy and was much more than

>needed to fill a 9 x 4 inch loaf pan. It baked at 350'F (and boiled

>over;) for 1 1/2 hours at which time a toothpick came out sticky. I

>baked it for another 1/2 hour and the toothpick still came out

>sticky. The top of the bread was getting kind of black by now and

>started to collapse. I let it go another 15 minutes but it got too

>black (burned actually), so sticky or not I thought this baby was

>done.

>

>The taste is nice, but it's wet in the middle and not fit for eating

>except for around the edges. Too bad it flopped, 'cause I used all

>organic ingredients.

>

>I'm wondering if any of you have tried this recipe or perhaps have a

>better one. Is there a trick to making these soaked flour

>recipes??? How are they supposed to turn out?

>

>Help! )

>

>Eleanor

>

>

>

>

>

>

>

[Guest guest]

Hi Deb,

Yes, the batter was surprisingly thin! Should have tried making

pancakes with it instead!! ;D

Adding ground sesame meal would add phytates, I think, which is what

I'd like to avoid. Arrowroot sounds like a good idea though.

Thanks for your input and I look forward to reading about those

recipes you're working on.

all the best,

Eleanor

> Deb " <deb@f...> wrote:

> Hi Eleanor,

>

> I haven;t made the banana Bread and have had other sokaed flour

> recipes from the book (Yoghurt herb Bread, Yoghurt Dough) turn out

> fine. But in trying to adapt other recipes to a soaked flour

format,

> I've had your sad experience MANY times.

>

> I;m working on some soaked flour gluten free recipes at the moment,

> and have found two things helpful - add extra arrowroot, and/or add

> some freshly ground sesame meal, till you get a more solid batter.

>

> Hope that helps, deb

>

[Guest guest]

Hi Del,

Can you suggest any websites with good gluten-free recipes? I

haven't tried baking gluten-free but should probably give it a try.

Funny about banana bread though... my mother bakes it all the time

(NOT using soaked flour) and it's rarely, if ever raw in the middle.

Her recipe is tried and true! I must ask her about it.

Eleanor

--- " Delano Eaton " <mushimushi@s...> wrote:

> I have been baking a long time and even before I was baking gluten

> free, there was always problems with banana bread coming out not

quite

> done in the middle. I have seen ppl on other lists have problems

with

> it too. Never discovered the secret. Maybe it will show up here

after

> your post.

> Del

[Guest guest]

Irene, what a great idea! I think I'll try that.

thanks,

Eleanor

--- Irene Musiol <irene@q...> wrote:

> I haven't tried it but I think before I'd toss it, I would try

frying

> slices of the mushy stuff in coconut oil and see how that turns out.

> Irene

>

[Guest guest]

i have to say, some of those baked goods just don't turn out! the carrot cake

is another one that i (and some others here) have had a tough time with.

i will tell you that the pancakes turn out wonderfully, so you might want to try

those and then when you get the hang of it, experiment with using other

cookbooks and recipes and soaking, etc. you can always " NT-ize " other recipes.

it gets to be second nature after awhile.

sorry about the bread---i know the feeling of watching those good ingredients go

to waste! ack.

heather

beautifulmaxine <beautifulmaxine@...> wrote:

Hello,

I just happened upon this list about an hour ago. What joy at

finding you all!!

Well, I just finished making the Banana Bread recipe on pg.483 of

Sally's book. Truth be told, I'm not overly experienced at baking,

but have dabbled now and then.

I had soaked the kamut flour in buttermilk for approx 24 hours and

followed the recipe closely but omitted the chopped nuts in favour of

1/4 C chocolate chips. I mixed all ingredients together adding the

baking soda last. The batter was loose/soupy and was much more than

needed to fill a 9 x 4 inch loaf pan. It baked at 350'F (and boiled

over;) for 1 1/2 hours at which time a toothpick came out sticky. I

baked it for another 1/2 hour and the toothpick still came out

sticky. The top of the bread was getting kind of black by now and

started to collapse. I let it go another 15 minutes but it got too

black (burned actually), so sticky or not I thought this baby was

done.

The taste is nice, but it's wet in the middle and not fit for eating

except for around the edges. Too bad it flopped, 'cause I used all

organic ingredients.

I'm wondering if any of you have tried this recipe or perhaps have a

better one. Is there a trick to making these soaked flour

recipes??? How are they supposed to turn out?

Help! )

Eleanor

[Guest guest]

When banana bread is not done in the middle it is usually from either the

oven is too hot so the outside looks great but the middle isn't done...or

you have too many moist ingredients in the recipes so your wet vs dry ratio

is off. I've had that problem and found out my oven ran hot.

There is a book called the complete tightwad gazette (there are 3 volumes or

you can buy the 3 in 1 book)

http://clk.about.com/?zi=1/XJ & sdn=frugalliving & zu=http%3A%2F%2Fmysimon.searc

h.com.com%2Fsearch%3Fpgtpid%3D4012%26tag%3Dmysfd.srch%26amp%3Bqt%3DTightwad%

2BGazette%26cn%3D4180

Anyway it details about muffin making using leftovers like cooked breakfast

grains etc. And it helped me understand better the importance of the amount

of moisture in a quick bread recipe. I'm sure the library has the book if

anyone wants to read it for themselves.

When in doubt...make muffins

Kayte

Re: Nourishing Traditions - Banana Bread

Hi Del,

Can you suggest any websites with good gluten-free recipes? I

haven't tried baking gluten-free but should probably give it a try.

Funny about banana bread though... my mother bakes it all the time

(NOT using soaked flour) and it's rarely, if ever raw in the middle.

Her recipe is tried and true! I must ask her about it.

Eleanor

--- " Delano Eaton " <mushimushi@s...> wrote:

> I have been baking a long time and even before I was baking gluten

> free, there was always problems with banana bread coming out not

quite

> done in the middle. I have seen ppl on other lists have problems

with

> it too. Never discovered the secret. Maybe it will show up here

after

> your post.

> Del

[Guest guest]

Sally has some recipes using unsoaked sesame seeds and flaxseeds, so

I figure they are OK to use without prolonged soaking. I let the

batter sit for 1/2 an hour before cooking, especially with flaxseeds.

You asked someone else about good gluten free recipe sites. The

problem with all of them is that the flours are not soaked, and

there is a certain amount of trial and error in converting (hence my

many burnt/raw efforts!!). If you do an archive search on this

group, you'll find recipes using sorghum flour, and white rice flour

posted by heidi Jean.

I'm starting to get somewhere now tho - I;ve made a reasonably

successful bread with soaked quinoa, and just want to finish

tweaking it before posting. Hopefully I will have something ready to

post soon. Even though I don't like the smell of quinoa, the bread

is surprisingly mild.

The next step will be to test the basic recipe using other flours

instead of the quinoa - amaranth, buckwheat and millet are the ones

I;m thinking of trying. Heidi jean says brown rice flour is hard to

digest, and many people react to corn, so thought I wouldn't bother

with those. Here in NZ, I don;t know if I;m going to be able to find

teff or sorghum.

cheers, deb

> Adding ground sesame meal would add phytates, I think, which is

what

> I'd like to avoid. Arrowroot sounds like a good idea though.

>

> Thanks for your input and I look forward to reading about those

> recipes you're working on.

>

> all the best,

> Eleanor

[Guest guest]

>Can you suggest any websites with good gluten-free recipes? I

>haven't tried baking gluten-free but should probably give it a try.

www.celiac.com has all kinds of links that are good. One easy

way though, is just type something like " banana bread gluten "

into Google. Or " gluten recipe " .

I've been able to use most of my old Joy of Cooking recipes

though, using either a commercial " GF all purpose flour " or

some mix of rice flour, potato flour, or sorghum flour, and

some xanthan gum. The thickness of the batter IS

an issue, sometimes you just have to go by how thick

it seems and experience. There are differences in how much

liquid flours do hold, how big the eggs are, etc. so every

batch can be different. Also kamut and spelt don't have as *much*

gluten in them, so they don't rise well ... xanthan gum helps.

One thing that has helped me recently is that I got a " Pullman

pan " from a cookware store. They are a bread pan with

a sliding lid ... the slices come out SQUARE and look great!

Also I got a meat/bread slicer, rotary blade, and now my

bread looks professional (and makes good sandwiches).

-- Helga the Glutenator

[Guest guest]

Thanks for all the answers to my post. Hope you don't mind my

answering three posts in one...

, I think I'll try the pancake recipe and some of the other

bread recipes and see how it goes... practice, practice, practice!

Kayte, I'm sure you're right about the wet/dry ratio... this batter

was positively thin... like pancake batter! Never having made a

soaked flour recipe before though, I had no idea what to expect. My

oven runs hot too, by the way, 50' hot. I figured that out after a

couple of years ;-) and now use an oven thermometer.

Deb, you sound like a real baker... creating recipes and all.

Bravo! BTW, earlier today I tried searching the archive for this

group but it seems to search only about 170 posts at a time!!!

That's weird, isn't it?

Eleanor

[Guest guest]

>The next step will be to test the basic recipe using other flours

>instead of the quinoa - amaranth, buckwheat and millet are the ones

>I;m thinking of trying. Heidi jean says brown rice flour is hard to

>digest, and many people react to corn, so thought I wouldn't bother

>with those. Here in NZ, I don;t know if I;m going to be able to find

>teff or sorghum.

>

>cheers, deb

Also you might want to try Montina. On the celiac list people

are raving about it ... I'm ordering some today. www.montina.com.

-- Heidi Jean

[Guest guest]

Hi Helga )

> www.celiac.com has all kinds of links that are good. One easy

> way though, is just type something like " banana bread gluten "

> into Google. Or " gluten recipe " .

Will do!

> I've been able to use most of my old Joy of Cooking recipes

> though, using either a commercial " GF all purpose flour " or

> some mix of rice flour, potato flour, or sorghum flour, and

> some xanthan gum. The thickness of the batter IS

> an issue, sometimes you just have to go by how thick

> it seems and experience. There are differences in how much

> liquid flours do hold, how big the eggs are, etc. so every

> batch can be different. Also kamut and spelt don't have as *much*

> gluten in them, so they don't rise well ... xanthan gum helps.

That's some good information. The eggs I used were kind of big and I

was wondering about the flour too. Where does one buy xanthan gum

and how much do you use?

> One thing that has helped me recently is that I got a " Pullman

> pan " from a cookware store. They are a bread pan with

> a sliding lid ... the slices come out SQUARE and look great!

> Also I got a meat/bread slicer, rotary blade, and now my

> bread looks professional (and makes good sandwiches).

Ooo! A Pullman pan. Sounds nice, Helga.

Eleanor

[Guest guest]

That sounds good but for me it is always just the banana bread that is

not done in the middle. Everything else is fine. Different recipes

too. I have moved a few times through the years and have different ovens.

Del

> > I have been baking a long time and even before I was baking gluten

> > free, there was always problems with banana bread coming out not

> quite

> > done in the middle. I have seen ppl on other lists have problems

> with

> > it too. Never discovered the secret. Maybe it will show up here

> after

> > your post.

> > Del

>

>

>

>

>

>

[Guest guest]

I saw this too on the celiac list but wondered what " Montina Pure Baking

Supplement " is in their Montina All Purpose flour. On their site they say

it is:

" a unique NEW Gluten-Free Baking Suppliment that adds a variety of

nutritional benefits to your baking projects. It is very high in fiber,

protein, and brings a great nutty flavor to baked goods.

But what IS it?

~ Fern

----- Original Message -----

From: " Heidi Schuppenhauer "

> Also you might want to try Montina. On the celiac list people

> are raving about it ... I'm ordering some today. www.montina.com.

>

> -- Heidi Jean

[Guest guest]

When you goggle " gluten free " recipes. You will bring up a ton of

sites. I really don't have any special ones. I like to search. I was

desperate for something to replace bread, cookies etc when I went

gluten free and immediately found some good mixes at the HFS. I have

fooled my family with brownies, cake, muffins, cookies even pie

crust...all mixes! Nobody knew the difference! I don't even soak them

and have been able to eat them with no problem ( i'm gluten

intolerent). I am gearing up to do some baking with only buckwheat as

the flour, now. Will let you guys know how it turns out. I would love

your mother's banana bread recipe!

Del

> > I have been baking a long time and even before I was baking gluten

> > free, there was always problems with banana bread coming out not

> quite

> > done in the middle. I have seen ppl on other lists have problems

> with

> > it too. Never discovered the secret. Maybe it will show up here

> after

> > your post.

> > Del

[Guest guest]

Indian rice grass? Likely it is.

http://www.montina.com/story.html

Bruce

> I saw this too on the celiac list but wondered what " Montina Pure Baking

> Supplement " is in their Montina All Purpose flour. On their site they say

> it is:

>

> " a unique NEW Gluten-Free Baking Suppliment that adds a variety of

> nutritional benefits to your baking projects. It is very high in fiber,

> protein, and brings a great nutty flavor to baked goods.

>

> But what IS it?

>

> ~ Fern

[Guest guest]

:

>That's some good information. The eggs I used were kind of big and I

>was wondering about the flour too. Where does one buy xanthan gum

>and how much do you use?

In this part of the country they have " Bob's Red Mill " displays in most

grocery stores, and they sell it. It is pricey --- I think it was $8 for a

little

bag -- but it lasts a long time.

>

>Ooo! A Pullman pan. Sounds nice, Helga.

They are great! Pricey also -- $40 or so. But, as much bread

as I make, it's worth it.

-- Helga

[Guest guest]

> " a unique NEW Gluten-Free Baking Suppliment that adds a variety of

>nutritional benefits to your baking projects. It is very high in fiber,

>protein, and brings a great nutty flavor to baked goods.

>

>But what IS it?

>

>~ Fern

I saw that too ... a WEIRD way of describing it! Montina Flour

is basically Indian Rice, ground.

-- Heidi Jean

[Guest guest]

From: " Heidi Schuppenhauer "

>

> > " a unique NEW Gluten-Free Baking Suppliment that adds a variety of

> >nutritional benefits to your baking projects. It is very high in fiber,

> >protein, and brings a great nutty flavor to baked goods.

> >

> >But what IS it?

> >

> >~ Fern

>

> I saw that too ... a WEIRD way of describing it! Montina Flour

> is basically Indian Rice, ground.

>

> -- Heidi Jean

>

Business speak Heidi, is doubleplusungood.

Bruce

[Guest guest]

Hi Deb,

thank you, thank you, thank you! I've bookmarked your post to my

recipe file.

I too do better without grains (sensitivites, leaky gut) but can't

stay away from them. If I steer clear of whole-wheat and stick to

sourdough/soaked grains I fare a little better.

Eleanor

> Hi again Eleanor

>

> Ironically I do better if I eat no grains at all, but my dh needs

> grains, and I wanted recipes I couold give to clients, so i play

> from time to time.....

>

> In case you didn't find the previous recipes by Heidi (aka The

> Glutenator, aka Helga), I had them in a Word file so here they are

> again. If there are any later changes, Heidi will hopefully

> correct my version.

>

> deb

[Guest guest]

In a message dated 4/11/04 8:47:13 PM, deb@... writes:

>

> It was sobering to realise how quickly my latent carb addiction can

> retrigger itself, given a little fuel.

>

oh I know that feeling having been there many times!

Elainie

[Guest guest]

Sounds like carb addiction rearing it's ugly head.

The first time i made my quinoa bread for Ian, a couple of weeks

ago, I ended up eating 3 small slices (somebody came round, and I

hadn;t had lunch, and it was sitting there, and i thought i;d better

make sure it tasted ok....... excuses, excuses). I was shocked to

wake up the next morning at about 5am thinking " want quinoa bread

with butter, now!! " (I dont even like quinoa!)

It was sobering to realise how quickly my latent carb addiction can

retrigger itself, given a little fuel.

deb

> I too do better without grains (sensitivites, leaky gut) but can't

> stay away from them. If I steer clear of whole-wheat and stick to

> sourdough/soaked grains I fare a little better.

[Guest guest]

Thanks, Bruce. I guess I hadn't looked far enough for that info.

~ Fern

Re: Re: Nourishing Traditions - Banana Bread

> Indian rice grass? Likely it is.

> http://www.montina.com/story.html

> Bruce

>

>

> > I saw this too on the celiac list but wondered what " Montina Pure

Baking

> > Supplement " is in their Montina All Purpose flour. On their site they

say

> > it is:

> >

> > " a unique NEW Gluten-Free Baking Suppliment that adds a variety of

> > nutritional benefits to your baking projects. It is very high in fiber,

> > protein, and brings a great nutty flavor to baked goods.

> >

> > But what IS it?

> >

> > ~ Fern