PALEO SOURDOUGH BREAD RECIPES
PALEO BANANA BREAD RECIPE | ALLRECIPES
This paleo-friendly, gluten-free banana bread is dense and moist. YUM!
Provided by MelissaMC
Categories Banana Bread
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 12 slices
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.
- Mix together almond flour, ground cinnamon, and baking soda in a bowl.
- Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan.
- Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.
Nutrition Facts : Calories 127.5 calories, CarbohydrateContent 15.8 g, CholesterolContent 27.3 mg, FatContent 4.3 g, FiberContent 1.1 g, ProteinContent 8.6 g, SaturatedFatContent 0.6 g, SodiumContent 117 mg, SugarContent 7.5 g
BASIC SOURDOUGH BREAD RECIPE - CULTURES FOR HEALTH
Provided by admin
Prep Time 30 minutes
Cook Time 30 minutes
Number Of Ingredients 16
Steps:
- Mix sourdough starter, flour, and salt together. Use enough water to make bread dough. (A moist dough is preferable to a dry dough.)
- Knead dough until it passes the “window pane test”: a small piece of dough will stretch between four fingers without breaking thin enough to allow light to pass through.
- Shape the dough into a loaf. Place in a pan or proofing basket, or on a board. Rub a little oil on the top surface of the dough and cover lightly with a towel or plastic wrap. Allow the dough to rise for 4-24 hours. If desired, a short (4-12 hours) proofing period can be used and the dough can be punched down, reshaped, and allowed to rise a second time, but a second proofing period is not required.
- Slice an X shape in the top of the loaf with a very sharp knife or razor blade.
- Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the bottom or side of the loaf.) Bake 30-60 minutes (depending on loaf size). Cool before slicing.
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