I kept it simple this time: http://www.simplyrecipes.com/recipes/banana_bread/ . I did reduce the sugar as it mentions.
RESULT: It was chalky and crumbly. Still not a fan of the flour, will not buy again. Bread was palatable when heated.
Friday, January 30, 2015
Banana Bread - take 2? 3?
I am experimenting with baking banana bread again using gluten-free flour. I've baked banana bread many times and most of the time it's fine. But I'm aiming for amazing. This time I'm trying Robin Hood's gluten-free all purpose flour. The batter looked dark and tasted chalky... but it's in the oven nonetheless. Added semi-sweet Toll House chocolate chips for extra child-eating insurance.
I kept it simple this time: http://www.simplyrecipes.com/recipes/banana_bread/ . I did reduce the sugar as it mentions.
RESULT: It was chalky and crumbly. Still not a fan of the flour, will not buy again. Bread was palatable when heated.
I kept it simple this time: http://www.simplyrecipes.com/recipes/banana_bread/ . I did reduce the sugar as it mentions.
RESULT: It was chalky and crumbly. Still not a fan of the flour, will not buy again. Bread was palatable when heated.
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