Sourdough Banana Bread

So this is the story of some bread that wasn’t meant to be. You see (settle in for a long story), a long time ago (3 days), I put some water and rice flour and yeast on the counter to ferment. I was hoping to get a good sourdough starter that I could use to make gluten-free sourdough bread.

It worked! It oozed and bubbled and grew. One night my husband and I could even smell the pleasant aroma across the house!

Then the moment of truth came. I tries adding some of the starter to rice flour to make bread dough. It crumbled. I added more xanthum gum, but it was hard. I added more water, but it wouldn’t even make a ball using my dough hook.


So I put the crumble dough into the refrigerator until I could figure out what to do with it.

The next morning I decide to try to turn it into banana bread, since banana bread can sometimes be a bit sour anyway! So, I added 2 bananas, 1 cup apple sauce, some coconut milk, and as much of the bread crumble as I thought looked right until it was bread dough consistency (my friend said it looked like yogurt). I poured it into two parchment lined pans and baked in the solar oven for an hour and a half. (I sprinkled pecan crumbles on top of one just because I had some.)

They cooked and rose! I was so excited! My friends were here and we all tried some. It tasted like bland and slightly like beer. It wasn’t sweet, and while it smelled okay, it didn’t have a satisfying your dough taste either.




Rating: bummer. Lots of effort and still no edible banana bread. I will keep trying! Anyone have a good gluten-free recipe?