I started with a recipe posted in a closed IBS FaceBook Group. The first time I made it, I liked it, but thought it was too sweet. I stocked up on bananas when I had a couple days of IBS symptoms. Once my symptoms cleared eating the bananas straight just was not appealing. So time to tweak that recipe. As I am well supplied with beautiful local fresh cranberries I decided to add them to banana bread even though I have never seen that done. I liked the idea of pairing pecans with cranberries. To me that combo just screams Thanksgiving, Christmas. I am so happy with my results, and changing to two semi small loaves rather than one big one.
I love blitzing (as the Brits say) my bananas in a food processor.
I also love using sugar that has been blitzed with orange zest in my baked goods. I omit salt in many baked good. Feel free to add a 1/2 tsp of salt if you like.
Holiday Cran-Pecan Bread
- 3 bananas
- ½ cup sugar (orange sugar)
- 1/3 cup melted butter
- 2 eggs
- 1 ½ cups GF flour (Bob’s Red Mill 1 to 1 blend)
- 1 tsp baking soda
- 1 tsp ground Chia seeds
- 1 cup fresh cranberries, cut in halves
- ¾ cup chopped pecans
Grease two 7 3/8” x 3 5/8” x 2 ¼” metal pans. Preheat oven to 350F.
Peel bananas and break pieces into the bowl of a food processor. Blitz until smooth. Add sugar and blend, followed by cooled melted butter and eggs
In a large mixing bowl, whisk together flour, baking soda, & Chia seeds until combined. Remove half a cup of dry ingredients and mix with cranberries and pecans.
Pour wet ingredients into the bowl of dry ingredients. Stir by hand. Add the cran-pecan mixture to batter and fold until well mixed.
Divide the batter between the two loaf pans. Bake at 350F for 30-40 minutes. Cool for 10 minutes, then remove bread from pans. Finish cooling loaves on a rack. GF baked foods can become soggy from steam if not carefully cooled.
* Whenever I eat an orange I zest it and blitz the zest with 2 cups of sugar in a food processor and keep the resulting orange sugar in my refrigerator to use in baked goods.
Disclaimer: This post is not suitable for the Elimination Phase of the Low Fodmap diet, or for anyone with Wheat/Gluten intolerance.
I have never been fond of the taste of sourdough bread, but there are many sources that promote it as easier to digest, and containing the gut friendly bacteria Lactobacillus. Julie O’Hara, of Calm Belly Kitchen, had Jennifer Mather do a video presentation on making your own starter, and then bread. That motivated me to give it a go. Fingers crossed I will like my homemade sourdough better than any I have ever purchased.
My photos show the 50 ounce glass container I purchased for this project, a square of cheesecloth, a length of twine to cover the flour & water mixture; the itty- bitty measuring spoon is a “pinch” which is the amount of sugar added to the starter, the yellow dotted sandwich bags have the pre-measured flour to be added each day; while the last photo shows the jar sitting on top of my fridge.
I do tolerate moderate amounts of white wheat flour and am in hopes sourdough will allow me to add back rye and whole wheat flours too.
There is a bazaar taking place Saturday in town to raise funds to support local services that assist those in need. Since going on the low FODMAP diet forced me to try my hand at gluten-free baking I decide to make some gluten-free items for the baked goods table. The two recipes I chose are ones I really like a lot and the ones I thought would keep best for a couple of days plus hold up to sitting out in the summer heat.
Click here for my post on this lemon bread. I made a double batch for the sale.
Visit the Strands of My Life blog for the recipe for these Blueberry Muffins. I altered the recipe only a tiny bit. I made 1.5 times the recipe as I had 2 cups of blueberries to use, then I did not have enough sour cream on hand, so I used vanilla yogurt to make up the difference. Suzanne’s recipes are low sugar, so I upped the sweetness by sprinkling extra sugar on top prior to baking. I love the little crunch it gives these muffins. Of all the GF baking recipes I have tried these muffins are my favorite. I don’t even care for regular Blueberry Muffins but if I have to eat wheat-free these are my go to treat.
A discovered this recipe on Pinterest. It is from Chrystal Carver’s “Sweet & Simple Gluten-Free Baking“ book but available in full at Spoon & Saucer! I just about followed the recipe as you will find it by clicking the third link of this post and scrolling towards the bottom of the page.
I did skip the glaze, and added a little King Arthur Lemon Juice Powder (1 tsp) & Fiori di Sicilia (1 scant tsp) to the batter. After the loaf had baked about 40 minutes, I sprinkled the top with 1/2 teaspoon of sugar and returned it to the oven to finish baking. I am thrilled with the result, a nice tea bread. Going to serve it along with a fruit salad as a light early summer dessert tomorrow when a friend joins me for lunch.
I used the recipe on the back of the Arrowhead Mills Organic Gluten Free Buckwheat Flour bag as a guide for creating this bread recipe. I was also inspired the Buckwheat Dinner Roll post made by Low FODMAP Foodie.
Buckwheat FODMAP Friendly Bread
- 1 ¼ Cups Buckwheat Flour
- 2 ¼ Cups GF All Purpose Flour Mix
- ½ tsp salt
- ½ tsp baking powder
- 2 tsp brown sugar
- 1 TBsp active dry yeast (not instant)
- 1 ¼ Cups warm water (120 F – 130 F)
- 3 TBsp maple syrup
- 1 TBsp oil
- 1 TBsp white vinegar
- 3 eggs
Pour warm water and maple syrup into large mixing bowl. Sprinkle with yeast and allow to sit while working on the rest of the recipe. Sift or whisk together the first 5 dry ingredients. Check on yeast, it should be slightly bubbly. Combine oil, vinegar, and eggs in a small bowl before adding them to the yeast and water mixture. Beat wet ingredients briefly before adding all the dry ingredients. Mix until batter is smooth. It will be wet and sticky. Scrape down sides and fold batter from bottom of bowl before covering with cling wrap. If your kitchen is not hot, warm a wet dish in your microwave for a minute and then drape it over the batter bowl to assist the rising process. Let batter double for about 40 – 60 minutes. Use a spatula to “punch” down batter. Scrape batter into a greased glass loaf pan or oven safe bowl. Allow to rise again, and then bake in a 350F oven for about 40 minutes, or until dark brown and internal temperature is between 190F – 210F. After about 10 – 15 minutes of cooling in pan, turn the baked bread out onto a rack to finishing cooling.
I covered my loaf with sesame seeds prior to baking, but a lot of them fell off before I sliced the bread. Still, they added a nice look and an extra bit of crunch. I was very pleased with the result of this recipe and will make it again. This was only my second attempt at gluten-free bread and vastly better than the first loaf I made with only a GF All Purpose Flour Mix. I confess to reading a lot of different recipes and “how-to” posts before this retry.