Banana Bread With Pecans

[hayley3]

I had a wonderful recipe by Tyler Florence at Foodnetwork.com for Banana Bread. I actually made muffins out of it and it was the best banana bread I ever ate. It normally calls for 2 cups of flour, but I substituted 1 1/3 cups of ground oats and 1 cup millet flour and they turned out great. Texture is a little different but they are still great.

Anyway, just wanted to pass that on. I'm really happy that I can still have my banana bread!

If you get the recipe, I would go ahead and make them into muffins and cook approx 23 mins. I got 16 muffins. And fill muffin tins to almost the top. And make sure bananas are really ripe for best flavor.

[tarnalberry]

If you have decided that you can have oats, you can sub oat flour 1:1 for wheat flour for the whole recipe. I used to do this *before* I was gluten free because it tasted better.

Of course, you may well want to grind your own flour from gluten free oats (unless those farms sell flour as well), since oats are generally contaminated and can trigger a reaction even if you're not one of the 10% of celiacs (or so) who react to the oat protein itself.

[hayley3]

I was trying to incorporate other flours such as amaranth and millet because of their nutritional value and also because of the iffyness of oats. I was using McCann's oatmeal from Walmart. They say they have a dedicated oatmeal mill for oats only. This was all just an experiment and it worked out so I thought I'd share.

[bakingbarb]

I was trying to incorporate other flours such as amaranth and millet because of their nutritional value and also because of the iffyness of oats. I was using McCann's oatmeal from Walmart. They say they have a dedicated oatmeal mill for oats only. This was all just an experiment and it worked out so I thought I'd share.

I use the McCanns also, ground my own in the vitamix. I am not worried about oats, there have been enough studies to show them to be ok. I wouldn't go and eat a pkg of instant - the add hot water too type, I think that would be taking a chance. But as for oats I will keep eating them with no worries.

I too use the ground oats in as much as possible for flavor. Used to do it before I went gluten-free and will continue to do so.

It was nice to read someone else uses them also.

[hayley3]

I was so excited when these turned out but later on I got reflux so that worried me a bit.

Now I don't know if it was the oats or if it was the corn syrup in my vanilla. I did some research afterwards but got a lot of conflicting information. So I'll have to make something without the vanilla to see if it was the oats or the vanilla.