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Name: Banana Bread (Wheat Free)
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3/4 c Walnuts; halves, toasted; 1 tb Water; 1 tb Molasses; (3 large); 1 tb Sucanat; 1/2 c Gluten; 1 1/3 c Bananas; very ripe; mashed; 1 1/4 ts Salt; 1 c Kamut flour; Wet group:; 2 tb Canola oil; 1/2 ts Lecithin; optional; Dry group:; 1 Egg lightly beaten; 1/4 c Oat bran; 1/4 c Soy flour; 1/2 c Amaranth flour; 1/2 ts Nutmeg; or more; 2 1/4 ts Yeast; 3/4 c Brown rice flour; 2 tb Brown rice flour

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INGREDIENTS

3/4 c Walnuts; halves, toasted
1 tb Water
1 tb Molasses
(3 large)
1 tb Sucanat
1/2 c Gluten
1 1/3 c Bananas; very ripe; mashed
1 1/4 ts Salt
1 c Kamut flour
Wet group:
2 tb Canola oil
1/2 ts Lecithin; optional
Dry group:
1 Egg ; lightly beaten
1/4 c Oat bran
1/4 c Soy flour
1/2 c Amaranth flour
1/2 ts Nutmeg; or more
2 1/4 ts Yeast
3/4 c Brown rice flour
2 tb Brown rice flour

Servings

INSTRUCTIONS

Adjust the water to compensate for different sizes of egg and banana. Measure the dry group into mixing bowl, stir until well blended to evenly distribute the gluten, either let come to room temperature or warm in microwave until slightly warm. Toast the walnuts7 minutes at 275 degrees and cooled a bit. Add the walnuts 8 minutes before end of knead cycle Be sure to mix in the gluten until very well distributed, as described. I keep all my flours in the refrigerator, and warm the mixed flours in the microwave just before starting the bread. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Susan Chapin, schapin@mitre.org

NOTES

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Banana Bread (Wheat Free)

3/4 c Walnuts; halves, toasted 
1 tb Water 
1 tb Molasses 
  (3 large) 
1 tb Sucanat 
1/2 c Gluten 
1 1/3 c Bananas; very ripe; mashed 
1 1/4 ts Salt 
1 c Kamut flour 
  Wet group: 
2 tb Canola oil 
1/2 ts Lecithin; optional 
  Dry group: 
1  Egg lightly beaten
1/4 c Oat bran 
1/4 c Soy flour 
1/2 c Amaranth flour 
1/2 ts Nutmeg; or more 
2 1/4 ts Yeast 
3/4 c Brown rice flour 
2 tb Brown rice flour

Adjust the water to compensate for different sizes of egg and banana.    Measure the dry group into mixing bowl, stir until well blended to evenly  distribute the gluten, either let come to room temperature or warm in  microwave until slightly warm.    Toast the walnuts7 minutes at 275 degrees and cooled a bit.    Add  the walnuts 8 minutes before end of knead cycle    Be sure to mix in the gluten until very well distributed, as described. I  keep all my flours in the refrigerator, and warm the mixed flours in the  microwave just before starting the bread.  From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe    Recipe By     : Susan Chapin,  schapin@mitre.org

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Nutrition

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Serving Size: 1 Serving (672g)
Recipe Makes: 1 Servings

Calories: 2186
Calories from Fat: 439 (20%)

Amt Per Serving		% DV

	Total Fat 48.8g	65 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 22.4g
	Polyunsanturated Fat 14.2g
Cholesterol 211.5mg		65 %
Sodium 148mg		5 %
Potassium 2733.5mg		72 %
Total Carbohydrate 319g		94 %
	Dietary Fiber 38.5g	154 %
	Sugars, other 280.5g
Protein 150.3g		215 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2186

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