Tuesday, October 26, 2010

Banana Nut Bread: Soaked and Gluten-free!

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If you’ve been around here for a while, you probably know that I love banana nut bread.

It was one of the first recipes I set out to perfect in  a gluten-free version.

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I must say, I’m not going to miss my old recipe at all… This banana nut bread is heavenly!!! (Thank goodness!)

I adapted this recipe from Sally Fallon’s Nourishing Traditions cookbook. If you are concerned about eating in a healthy, nourishing, traditional way, you SERIOUSLY need to check out this book. It is an excellent investment. I reference my copy almost every day. Not only does this book explain why our body needs certain foods, but it contains recipes for almost every dish imaginable! (It also explains why processed food should be avoided.)

Without further adieux, here is my new recipe:

Mel’s Banana Nut Bread: Soaked and Gluten Free

1 c gluten-free rolled oats

1 c gluten-free oat flour

1/2 c millet flour

1/2 c brown rice flour

2 c buttermilk, kefir, or yogurt (if using yogurt, dilute it with water to the consistency of buttermilk – 2 c total yogurt/water mixture)

3 eggs, slightly beaten

1 tsp sea salt

1/4 to 1/2 c maple syrup

2 tsp baking soda

1/4 c melted butter

2 ripe, mashed bananas

1/2 c crispy walnuts, chopped

Soak flours together in buttermilk, kefir or yogurt in a warm place for 12 to 24 hours – bread will rise better if soaked for 24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 TBSP whey, lemon juice, or vinegar in place of buttermilk, kefir or yogurt.) Blend in remaining ingredients. Pour into a well-buttered and floured loaf pan (preferably stoneware). Bake at 350 degrees for 1 hour or until a toothpick comes out clean.

***Note: If you aren’t gluten-intolerant, simply substitute 3 cups of whole wheat flour for the gluten-free flours in this recipe. Soak as directed!

If you want the why’s on soaking (and a good introduction to nourishing, traditional food preparation methods), click here.

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I would be remiss if I didn’t mention that I used kefir in this recipe. A while back, my very generous (and wise) blogging friend Diane sent me some of her kefir grains. This was the first recipe I tried using homemade kefir. Success! I really believe that the kefir made my bread rise a little better and it gave the bread a nice flavor, too. I’m hooked! 

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I took Diane’s advice and made kefir using raw goat’s milk. While I’m not crazy about drinking a glass of it alone, I will be adding it to all my baked goods from here on out. And I’m working toward being able to drink it. It’s a bit more sour than yogurt, but it would be great in a smoothie. As Diane has told me, “Sour is good for you!”

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Kefir is so easy to make yourself. I followed these instructions.

There are also instructions for making kefir in Nourishing Traditions, but sometimes it’s nice to see pictures.

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Now, what to make next?

8 comments:

Ann said...

I wouldn't have believed the connection between the gut and psychology at one time but having seen the difference in my DH since his operation that got rid of his colitis I wish I had known before, maybe a different diet would have cured him instead of having to have surgery. He is much more positive these days.

Sweet Homestead Alabama said...

Ann, I'm right there with you. I'm seriously hoping that ridding my body of gluten will help with my digestive disease. So far, it is helping. I'm glad to know Graham is doing better these days.

Rhetta said...

I'm so happy for you, Melissa, that you found a way to continue enjoying your favorite bread. It looks absolutely delicious. Blessings!

Sweet Homestead Alabama said...

Thanks, Rhetta! It really is a delicious version... maybe even better than my old recipe. I'm learning to love the gluten-free grains, and they are much easier on my digestive tract.

Diane@Peaceful Acres said...

Wow Mel :) , those grains are growing ever so slowly but still growing. Before you know it, you will be trying to give them away! It's so funny, this morning as I was swigging my kefir right out of the jar, I was thinking about how so many people just can't get it down! Mmmm Love the stuff. Love it more when it's very fizzy!

Your banana bread looks so wonderful. I might have to try it...who knows what my 96 food Elisa test will come back with...probably gluten. :(

Sweet Homestead Alabama said...

Diane, I know what you mean about the gluten... it was seriously hard to give up. But I feel SO MUCH better without it in my system so the motivation to eat it is dwindling. I'm still working to perfect GF homemade sandwich bread, but other than that, I've got it down. I'm picking up GF sandwich bread for $6 per (small) loaf at the health foods store. OUCH! And I'm very grateful you shared your kefir grains with me... I'm enjoying the most fabulous baked goods due to the kefir. I'm working up to swigging it from the jar. ; )

MAYBELLINE said...

Do you know if potatoes have gluten. I saw a sack of potato chips labeled "gluten free".

Sweet Homestead Alabama said...

Maybelline, potatoes are naturally gluten free. However, the seasoning used in some potato chips does contain gluten. Luckily, I prefer all-natural potato chips seasoned with sea salt and black pepper! I was very thankful I didn't have to give them up.