Stevia Muffins 2.0

An interesting this happened the other day. I am still working on sugar-free muffins for Hildegard, and ended up with banana bread instead. I’m calling it banana bread, but that suggests a loaf with a texture similar to muffins, with spices, and perhaps walnuts. That is not what I made. What I made was more like bread “rolls” that rose, and split on the top. They had a crust, and a soft inside. They just tasted like banana, with a slight licorice aftertaste.

My initial attempt at sugar free muffins had a texture more like Swiss cheese. I thought that this might be improved with the change to Tapioca starch instead of potato starch and Jowar flour. I was out of soy milk and used the last trace of soy powder early in the recipe, so I added ¼ cup sweet rice flour in an attempt to simulate rice milk. I was also out of vanilla

1 ½ c 2:1 Sorghum flour/Tapioca Starch
¼ c Soy flour
3 tsp Stevia powder
¼ c Tapioca Starch
¼ c Sweet Rice Flour
2 ½ tsp Baking Powder
¾ tsp salt
1 tsp Xanthan gum
2 eggs
1 c water
1/3 c vegetable oil
1 mashed banana

The interesting thing about this weird banana “bread” is that it has the same texture as wheat bread, and is made yeast free. Can I duplicate the texture without the banana? A Jowar based, yeast-free, bread recipe would be very attractive to some people. I have a few things to work out first. How did the banana affect it? Can I get it into a loaf? A bread machine?

Hildegard didn’t tell me how great the muffins were, though.