Almonds Etc- How To Avoid Pufa In Gluten Free Baking?

[teds]

hi- i'm appealing to the bakers out there who may have tried a few different things. I've been hankering to make a banana bread. I don't do well with gluten- skin stuff- so i've avoided it for many years. Whenever I've baked anything i tend to use almond meal which isn't ideal. I've been experimenting with casein but it's not really creating a great texture. I've got a recipe that calls for almond meal and coconut flour. Any thoughts on substitutions for the almond? Same with all the yummy stuff made with nut butters etc. How to avoid using things that contain unstable fats? thanks in advance. :)

 

[meatbag]

In this interview, Peat says how he used to soak wheat flour (which ive never heard of before) and that would remove most of the gluten and then it can be baked. Idk if you have celiac though
Dr. Ray Peat - Menopause & Estrogen; Thyroid; Coronavirus; Glaucoma; Food Combining and More! - February 17, 2020 | One Radio Network

Also masa harina (nixtamalized corn flour) is pretty good, ive used it too make protein cornbread before

 

[SOMO]

-Corn Flour
-Lupin Flour (questionable)
-Potato Starch/Cassava Starch/Tapioca Starch
-Glutinous Rice Flour
-Oat Fiber
-Milk Powder
-Casein

You may have to play around and mix a few of these ingredients to replicate wheat flour.


Casein in addition to another flour usually has a great texture.

 

[catan]

I’ve experimented a bit with gluten free flours while avoiding nut flours and xantham gum.

A mix of tapioca flour, rice flour, and potato starch in 1:2:1 ratio has worked well enough in this recipe:

3 ripe bananas
1/3c melted butter
1/2c sugar
1/2t salt
1t baking soda
1t vanilla extract
2 eggs
1.5c gluten free flour
Bake 60 minutes at 350F. Makes 1 loaf.

The texture is lighter and crumbles more easily than regular wheat banana bread but no complaints from my kids.