Guest guest Posted July 18, 2008 Report Share Posted July 18, 2008 Hello to all..... I have recently gone vegan and gluten free. (6 weeks now) I am a professional baker, so this is a whole new world for me.... I found a recipe that I found to be amazing, so I thought I'd share it with the group.... I have a picture also, but can't seem to create an album on this group.... Kindly, Sonya SE Michigan Ingredients 1 1/2 cups all-purpose GR baking flour (I used Bob's Red Mill GF) 1 tsp xanthan gum 1/2 cup organic sugar 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup rice or soy milk 3/4 cup banana (mashed) (I used 1) 1/3 cup canola oil 2 teaspoons vanilla Directions Preheat oven to 350°F. Coat 9x5 inch loaf pan (or 12-cup muffin tin) with cooking spray. Whisk together flour, sugar, cocoa, baking soda, and salt in a bowl. In a separate bowl, whisk together buttermilk, mashed banana, oil and vanilla. Fold milk mixture into flour mixture. Scoop batter into prepared pan(s). Bake loaf 50-60 minutes (or muffins 18-22 mins). Cool 5 minutes in pan, before serving Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2008 Report Share Posted July 18, 2008 Hi Sonya, Thanks for the recipe. I'll add it the collection in our files. If you send the photo directly to me ( bearhouse5 ) I'll be very glad to add it to our Photos for you. Access to the Files etc. is restricted to help prevent spam, advertising etc. Thanks for sharing, Kim, in Australia , " Sonya " <talking2sonya wrote: > > Hello to all..... > I have recently gone vegan and gluten free. (6 weeks now) I am a > professional baker, so this is a whole new world for me.... I found > a recipe that I found to be amazing, so I thought I'd share it with > the group.... I have a picture also, but can't seem to create an > album on this group.... > Kindly, > Sonya > SE Michigan > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2008 Report Share Posted July 18, 2008 Would dutch cocoa powder, or regular cocoa powder work better for this recipe? On Thu, Jul 17, 2008 at 6:20 PM, Sonya <talking2sonya wrote: > Hello to all..... > I have recently gone vegan and gluten free. (6 weeks now) I am a > professional baker, so this is a whole new world for me.... I found > a recipe that I found to be amazing, so I thought I'd share it with > the group.... I have a picture also, but can't seem to create an > album on this group.... > Kindly, > Sonya > SE Michigan > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2008 Report Share Posted July 18, 2008 Thank you Kim, I saw LaDonna's offer to upload the picture earlier, thanks for the offer anyway. I have a couple more recipes that I'm playing with, so I may need to have more pictures added later.... Email me off line, I'd like to share with you my experience with a great group of people from your country that I met last year through Rotary's Group Study Exchange program.... Kindly, Sonya SE Michigan , " Kim " <bearhouse5 wrote: > > Hi Sonya, > > Thanks for the recipe. I'll add it the collection in our files. > > If you send the photo directly to me ( bearhouse5 ) I'll > be very glad to add it to our Photos for you. Access to the Files etc. > is restricted to help prevent spam, advertising etc. > > Thanks for sharing, > Kim, in Australia > > > > , " Sonya " > <talking2sonya@> wrote: > > > > Hello to all..... > > I have recently gone vegan and gluten free. (6 weeks now) I am a > > professional baker, so this is a whole new world for me.... I found > > a recipe that I found to be amazing, so I thought I'd share it with > > the group.... I have a picture also, but can't seem to create an > > album on this group.... > > Kindly, > > Sonya > > SE Michigan > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2008 Report Share Posted July 18, 2008 Hi Mark, I used regular cocoa powder. If this was a baking question using (for a lack of better words) " traditional " baking ingredients, I would be able to answer your question. I will share what I know and then my best guess..... I know that different levels of acid in a recipe affect the leavener, so the different pH level in regular and Dutch cocoa can radically affect how your baked goods rise (or not). Dutch cocoa usually has a pH of 7 or 8, as opposed to natural cocoa's 5.5. So be careful in substituting one for the other. If I were trying this, I would probably mix it half/half. If you replace the regular cocoa with dutch and all else fails, they would be a little dense. If you don't like that, you could always cut them up into cubes and dry them a little.... those make great snacks also... Kindly, Sonya SE Michigan , " Mark Engelberg " <mark.engelberg wrote: > > Would dutch cocoa powder, or regular cocoa powder work better for this recipe? > > On Thu, Jul 17, 2008 at 6:20 PM, Sonya <talking2sonya wrote: > > Hello to all..... > > I have recently gone vegan and gluten free. (6 weeks now) I am a > > professional baker, so this is a whole new world for me.... I found > > a recipe that I found to be amazing, so I thought I'd share it with > > the group.... I have a picture also, but can't seem to create an > > album on this group.... > > Kindly, > > Sonya > > SE Michigan > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2008 Report Share Posted July 19, 2008 I tried the recipe yesterday and also liked it. It went over well at a party of both gluten-free and non-gluten-free eaters. I also used Bob's Red Mill GF flour to duplicate the original poster's success. Usually, I avoid Bob's Red Mill GF flour, because I can't stand the taste of garbanzo bean flour. But in this case, I found the garbanzo taste to be completely masked by the cocoa powder -- I couldn't detect it at all. Thanks for the recipe! --Mark Quote Link to comment Share on other sites More sharing options...
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