Recipe - Banana Bread (Wheat Free)

2 One fourth teaspoon Yeast
Dry group:
One half cup Gluten
1 cup Kamut flour
Three fourths cup Brown rice flour
2 tablespoon Brown rice flour
One fourth cup Soy flour
One half cup Amaranth flour
One fourth cup Oat bran
Wet group:
1 tablespoon Water
1 Egg; lightly beaten
1 tablespoon Sucanat
2 tablespoon Canola oil
1 tablespoon Molasses
One half teaspoon Nutmeg; or more
1 1/3 cup Bananas; very ripe; mashed
(3 large)
One half teaspoon Lecithin; optional
1 One fourth teaspoon Salt
Three fourths cup Walnuts; halves, toasted

Adjust the water to compensate for different sizes of egg and banana.

Measure the dry group into mixing bowl, stir until well blended to evenly
distribute the gluten, either let come to room temperature or warm in
microwave until slightly warm.

Toast the walnuts7 minutes at 275 degrees and cooled a bit.

Add the walnuts 8 minutes before end of knead cycle

Be sure to mix in the gluten until very well distributed, as described. I
keep all my flours in the refrigerator, and warm the mixed flours in the
microwave just before starting the bread.
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Susan Chapin, schapin@mitre.org