Gluten-free baking can be tricky, but achieving the perfect texture for banana bread is possible with the right flour combination. Pastry chef Alysha Dinatale suggests a blend of oat flour, almond flour, and tapioca starch to create a soft, moist bread with a tender crumb. Each flour serves a purpose, with oat flour providing structure, almond flour adding moisture, and tapioca starch binding the mix without heaviness. Achieving the right ratios is crucial for preventing undesirable textures in banana bread.
Banana bread should be soft, moist, and just a little dense - so I love using a blend of oat flour, almond flour, and tapioca starch.
The oat flour gives it that tender, cake-like crumb, the almond flour keeps it moist, and the tapioca starch binds it all together without making it heavy.
It's important to use the proper amount of each flour when making banana bread; otherwise, you could end up with the wrong texture.
Using oat flour alone can make baked goods too chewy or delicate, which is why almond flour is essential for balance.
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