need a recipe using silken tofu for gf banana bread.....

[Guest guest]

The last time I made gf banana bread it crumbled apart, so I had to

freeze it and eat it cold. If you add ground flax to the bread do

you need to add more liquid? That may have been the problem. I used

the arrowhead mills baking mix and the recipe on the back of the

box, but threw in some ground flax for fun. Any ideas would be

appreciated. I need to use up some silken tofu in the fridge-the

expiration date is this aug 2nd and I am not sure what to do with

it, but I want to make some banana bread again since I have some

really ripe bananas and thought it would be good to use them

together. I have been downloading recipes from this board and

learning so much. Thanks again.

Lisa

[Guest guest]

need a recipe using silken tofu for gf

banana bread.....

 

 

> The last time I made gf banana bread it crumbled apart, so I had to

> freeze it and eat it cold. If you add ground flax to the bread do

> you need to add more liquid?

 

Yes, Lisa. . .you need the added liquid for the " binding " power.

 

> I need to use up some silken tofu in the fridge-the

> expiration date is this aug 2nd and I am not sure what to do with

> it, but I want to make some banana bread again since I have some

> really ripe bananas and thought it would be good to use them

> together.

 

Blend the silken tofu (you may need to add a small amount of water) and use

as an egg replacement. There is an exact recipe in the archives. I'll see

if I can find it.

 

I have been downloading recipes from this board and

> learning so much.

 

I'm glad this board is helpful to you, Lisa. So nice to hear from you!

Happy cooking adventures!

 

LaDonna

[Guest guest]

I don't think the flaxseed would be the problem Lisa, but I always add about

twice the amount of banana that the recipe calls for. Banana acts as a binder

in the mix and this keeps it from being less crumbly. GF breads are noted for

being crumbly.

 

One hint is that GF breads are always better warmed and this has to to with the

way breads stale. If you freeze the banana bread as soon as it is cooled enough

to slice, you can preserve some of the moisture and then warm it before serving

and eat it right away. Of course adding a little vegan margarine always makes

it better anyway - grin.

 

Oh, and here's another thought. Nut butters are excellent binders as well.

They are loaded with fats and that helps hold the bread together. Banana cashew

bread tastes wonderful!

 

BL