Wheat- and Gluten-Free Cranana-Nut Bread

[Guest guest]

Wheat- and Gluten-Free Cranana-Nut Bread

Makes 1 loaf (16 slices)

 

Because soy flour is quite dense, it is used here in combination with

rice and potato starch flours to produce a lighter texture in the

bread. You can vary the fruit in this recipe according to personal

taste, but bananas and dried cranberries are always a good choice

because they're rich in potassium and available year-round.

 

3/4 cup soy flour

3/4 cup rice flour

1/2 cup potato starch flour

2 tsp. baking powder

1/4 tsp. salt

2 very ripe bananas

1/2 cup soy milk

1/4 cup safflower oil

1/2 cup sugar or other sweetener

1/2 cup silken tofu, pressed and drained

1 tsp. vanilla extract

1 cup dried cranberries

1/2 cup chopped almonds or other nuts

Preheat oven to 350 degrees. Lightly oil a 8- by 4 1/2-inch loaf pan

and set aside.

 

In medium bowl, mix flours, baking powder and salt.

 

In food processor, combine bananas, soy milk, oil, sugar, tofu and

vanilla and process until smooth. Add banana mixture to dry

ingredients and mix just until blended. Fold in cranberries and nuts.

 

Scrape batter into prepared pan. Bake until a toothpick inserted into

center comes out clean, 45 to 50 minutes. Remove to wire rack and let

cool 5 to 10 minutes. Turn bread out onto rack and let cool

completely.

 

PER slice: 165 CAL; 5 G PROT; 7 G TOTAL FAT (1 SAT. FAT); 23 G CARB.;

0 MG CHOL; 83 MG SOD.; 4 G FIBER