Gluten free bread - can be banana or pumpkin
- 1 tsp vanilla
- 2 eggs
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 1 3/4 cups flour (we use pamelas,tom sawyer, and better batter gf flours) all these work great!
- 1 cup chopped pecans or walnuts optional
- 1/4 cup buttermilk (i use the powered buttermilk)
- 1 can pumpkin (we use about a can and 1/2 to fit our
- 1 ripe bananas mashed
- Carbohydrate 65.9991425 g
- Cholesterol 85.048 mg
- Fat 43.528887 g
- Fiber 2.39082503128052 g
- Protein 10.1879695 g
- Saturated Fat 3.673279 g
- Serving Size 1 1 Serving (177g)
- Sodium 162.0168 mg
- Sugar 63.6083174687195 g
- Trans Fat 1.59056320000001 g
- Calories 683 calories
Step-by-step
- Preheat oven to 325 (we use that temp with our convection and works great)
- grease and flour (gf) 9X5 inch loaf pan
- combine all ingredients in large bowl and mix well.
- Transfer to pan.
- Bake until top is golden brown and splits slightly about 1 hour and 20 minutes.
- However,depending on the flour and your oven watch after about 60 minutes and gauge from there.
Monitoring the loaf at the sixty-minute mark prevents the exterior from over-browning before the dense crumb fully sets in the center. Gluten-free baking relies heavily on starches and alternative binders rather than wheat protein networks to trap expanding gases, making precise oven management critical for structural integrity. Without gluten strands to stretch elastically, the rising action depends entirely on the chemical reaction between baking soda and the acidic buttermilk, meaning over-mixing the batter can prematurely release carbon dioxide and result in a gummy texture. Fat molecules from the vegetable oil coat the starch granules and slow moisture evaporation, which protects the crumb from drying out during the extended eighty-minute bake time. Convection ovens operating at 325 degrees circulate heat efficiently around the nine-by-five-inch pan, encouraging an even rise and preventing the center from remaining raw while the edges scorch. Incorporating chopped pecans or walnuts introduces contrasting structural resistance against the soft, moist crumb, provided the nuts are evenly distributed so they do not sink to the bottom of the pan.
