Wednesday, April 25, 2012

Banana Bread with Hodgson Mill Baking Mix

Based on some awesome comments I got from my Living Wheat Free on a Budget mini series, I decided to try using a gluten free baking mix as my flour substitute when I made some banana bread the other night. I used Hodgson Mill baking mix since I had a box in my pantry.

Overall I would give it a B. 

The Pros: Nate really liked it and it looked really pretty. The inside of the bread was also really good.

The Cons: The outside of the bread was really crumby and it was a weird crumb. This may seem like a weird con but the texture was just not something I loved. I also didn't love the flavor of the crust of the bread.

I'm going to give this method another go with a bit of a tweak in the recipe. I have hopes that this will become a great option for baking, but I need to work on it a bit.

P.S. Tomorrow I'm going to be guest posting over at My Repurposed Life about the chair I'm reupholstering. Make sure to head over there to check it out!

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