Quick breads made gluten free and vegan have been tricky. I’ve tried altering a super yummy full allergy zucchini bread recipe and it always came out super dense. I found a vegan banana bread recipe online and altered it some to be soy free and gluten free. For the egg substitute you can use egg replacer, flax meal or an extra banana. I’ve tired both ways and find that the egg replacer or flax meal just does a better job. The extra banana makes the bread a little stickier than I like. The end result is yummy though. I think it’s pretty yummy. So does Landon.
3/4 cup sugar
1/2 oil ( I use just shy of a 1/2 cup)
3 tsp. egg replacer mixed with 1/4 cup water (2 egg substitute) OR 2 T flax meal mixed with 1/4 cup water OR 1 banana
1 cup mashed bananas mixed with 1 tsp baking soda
2 T milk (almond is what I use)
1 tsp baking powder
1 cup rice flour
1/2 cup tapioca flour
1/4 cup corn starch
1/4 t xanthan gum
pinch of salt
Preheat oven to 350 ° F. Cream the oil and sugar together, add the rest of the ingredients and mix together until well blended. Pour into a well greased loaf pan (this makes one loaf) and bake for 45-50 minutes (check with a tooth pick), or pour into muffin tins lined with cups about 3/4 of the way full and bake for 20-25 minutes.
Luck for you pregnancy makes me want all kinds of yummy foods, which requires new experiments and yummy results! The latest creation was carrot-less carrot cake (since Landon can’t have carrots). It was pure heaven! It came out much more moist than a traditional carrot cake – but it might have been due to the fact that we cut into it about 5 minutes after it came out of the oven. If we had let it cool down a bit it might have done better. It had the texture of a more firm bread pudding, without the liquid. Regardless it was delicious.
1 cup rice flour
1/2 cup tapioca flour (next time I will try millet or sorghum – it might give it more body)
2 t baking powder
1 t baking soda
1 1/2 t ground cinnamon
1/2 t ground nutmeg
1/2 t salt
1 t xanthan gum
1/2 cup canola oil
1 cup brown sugar
1 1/2 t Ener-G egg substitute (mixed with 2 T warm water)
1/2 cup unsweetened apple or pear sauce (we used pear)
1 1/2 t vanilla extract
3 large carrots grated (about 1 1/2 cups if you can do carrots)
3/4 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
1/3 cup unsweetened flaked coconut (optional)
Preheat oven to 350° F. Oil a 9 x 13 inch baking dish. Mix flours, baking powder and soda, spices, salt and xanthan gum in a medium bowl. In a large bowl cream the oil and sugar. Add egg replacer, apple or pear sauce, vanilla, carrots and pineapple and stir well. Add the dry mixture to the wet and stir. Add walnuts and coconut if desired and stir again. Pour the batter into the baking dish and bake about 35 minutes.
Oh let the cravings begin… uh isn’t the pregnant one suppose to have the cravings? I have been craving Donuts for a long time, and thanks to my mom giving us her donut pans we have lift off. We didn’t have all of the ingredients that the original recipe so let the substitutions begin! Continue reading Gluten-Free Cake Donuts Recipe→