• Alicia Ann Lip

Vegan, Gluten-Free, Super Moist Blueberry Banana Bread

I been using Bean Flour quite a bit for most of my baking goodies, reason being because it is super flavourful and high in protein which helps in weightloss, I know you cannot believe what you are hearing but it is true! I tried using Oat Flour to make my breads, cakes etc, but the result is not as good as bean flour, probably because of the absorption rate of oat flour. Oats tend to because way too moist when baked. So it would be best if you mix your blend of vegan, gluten free flours. For example, you can use 1/2 cup of oat flour in a 2 cup portion flour, to elaborate, that would be 1 1/2 cups of bean flour (chickpea flour) and 1/2 cup of oat flour (grounded from regular rolled oats into flour) to make up 2 cups for a 12 muffins bake or 1 big loaf of gluten free bread (20x9cm loaf pan).

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