Since I began a gluten free diet I have been looking for dessert recipes. And this one is great. My whole family loves this and no one misses the all purpose flour.

Tried this recipe and it turned out flat. Are the ingredients and amounts correct?

This is a very good recipe. I am using it for the 4th time. I really like the texture with the quinoa flakes, and it also works well with cranberry sauce instead of bananas. I think 400 degrees is too high for this heavy a bread. 350 degrees for 1 hour makes a beautiful loaf.

Im new but I would think that if you was going to list a receipe shouldn't all the problems be worked out and tested before its posted? I mean the time and money would be a total waste.

I tried this bread. It did take longer that directions said to bake - like 30 minutes. It looked beautiful when I cut into it and tasted good at first, but it had a very bitter aftertaste. Why is that. I follow the directions exactly (except for the baking time).

Followed the recipe, but it began to burn on the outside and was not cooked on the inside. Epic fail.

I'm not sure what is meant by "egg replacer" and what that sort of item contains, who manufactures it, where to get it, etc. Overall, I think whole eggs are pretty healthy eating, but when I need to limit the fat from the yolk, I use egg white protein (the straight stuff) which I get online from a couple of reputable sources, in bulk at a great savings. I'm thinking that approach to eliminating the whole eggs might work for solving the above problems. What do you think? The amount could be easily adjusted: 1 small scoop equals about 30 grams of protein, and it's all egg white and only that.

Since eggs only have several functions (adding fat, leavening, protein, moisture or binding) it's easy to figure out which one will be the best. First look at the substitutes for eggs. They are (for this recipe) silken tofu, egg replacer and applesauce. Silken tofu adds protein and texture (not something that we need for this recipe since it calls for quinoa, which already has a significant amount of protein). Egg replacer provides leavening, which is normally fantastic for baked goods but we already have baking powder and baking soda so we don't need it here (However, if the breads are coming out too moist, this would be a good substitute since it doesn't provide much extra moisture). That leaves us with applesauce which provides us with moisture (something we don't need because we have the bananas, BUT the pectin from the apples will provide the binding that we need for the bread to set. In order to avoid the bread being too sweet try using an applesauce that has no added sugar. TLDR: try applesauce

i just made this and it turned out doughy in the middle and cooked it like it said. what did i do wrong?

Regarding flax gel substitute for eggs: flax does have a distinct flavor that is magnified by the flavor of bananas. It might not be the best choice of replacer for eggs in this recipe. I think silken tofu or unsweetened applesauce plus 1 teaspoon additional baking powder might be better.

Beth Hillson, Food Editor, Living Without

To Wisertime:

You can grind quinoa flakes in the food processor to make quinoa flour. Otherwise, you could substitute sorghum, amaranth, or chickpea flour. Happy Baking, Beth Hillson, Food Editor, Living Without

To Wisertime:

You can grind quinoa flakes in the food processor to make quinoa flour. Otherwise, you could substitute sorghum, amaranth, or chickpea flour. Happy Baking, Beth Hillson, Food Editor, Living Without

I found the quinoa flakes but not the flour, is there another flour substitute that would taste good with this recipe?

I agree with Jude's comment -- I followed the instructions for the egg-less flax gel substitute version and it was pretty awful. I wasn't bothered by the texture, but the aftertaste was really unpleasant and I ended up eating only a few slices and throwing the rest away. It made me wonder if anyone had tested this recipe with the suggested egg substitution. I otherwise really like the flavor of quinoa flour and flakes in baked goods.

I made this bread. I thought it was very good. The quinoa definitely gives it a different flavor, but not an unpleasant one. My bread came out looking like the picture. I modified it slightly by adding some GF vanilla extract and a bit of cinnamon. I will make it again. I also like that it is low in calories yet very moist. I've found most GF recipes for some reason are extremely high in calories and fat. I really wish they'd start making them more healthful. Just because I'm eating GF doesn't mean I want to gain 30 lbs.

I made this bread, but substituted flax meal for the egg. My loaf looked NOTHING like the picture. The taste was "unfavourable" to say the least. It was dense, and had an unpleasant taste, and aftertaste. My daughter will eat it, as she is desperate, however I will not be adding this one to my recipe collection. I'm having trouble finding "healthy" baking that actually tastes good, and has a texture that isn't "gummy". Any suggestions - my daughter is gluten, dairy, and egg free.

Use "raw" flakes...just like you'd use "raw oatmeal" in an oatmeal cookie recipe. Unless it says "cooked" - which this doesn't. Enjoy!

I made it. Bread came out good but I have a question, should I put raw quinoa or cooked?

Irina

I have found banana breads to be kind of finicky to fool with--they get gummy pretty easily...this probably relies on eggs for structure. If I were using any kind of replacement I'd try flax gel (see website substitutions page if you aren't familiar with it) or maybe silken tofu, or even applesauce.

Will this work using egg replacer do you think??