Comments on: Peanut Butter Bread

By: Kristine Fretwell

Kristine Fretwell — Sun, 15 Jun 2014 14:56:00 +0000

In reply to kurkista. There is stevia in the recipe as its more of a sweet bread...kinda like banana bread. So there is no yeast.

By: kurkista

kurkista — Sun, 15 Jun 2014 09:53:00 +0000

Hi,

out of curiosity, why would you use sugar or stevia for that matter in bread? I might consider doing so to kick start the yeast, but for no other reason.

But I surely will test this recipe!

By: Kristine Fretwell

Kristine Fretwell — Wed, 12 Feb 2014 19:32:00 +0000

In reply to Stephanie. My pleasure!

By: Stephanie

Stephanie — Wed, 12 Feb 2014 19:12:00 +0000

In reply to Kristine Fretwell. Oh that could most definitely be the problem! :) Thanks so much for getting back to me!

By: Kristine Fretwell

Kristine Fretwell — Wed, 12 Feb 2014 17:23:00 +0000

In reply to Stephanie. No its supposed to be 1 Tbsp. Just because its a heavier bread so it needs the extra leavening. Make sure your baking powder is less than 1 yr old. Can effect how it rises and maybe that made it taste off?

By: Stephanie

Stephanie — Wed, 12 Feb 2014 16:23:00 +0000

Question…..Is the amount of baking powder right? 1 tbsp? I used it and while it was really good you could smell something off and it left a taste in your mouth. I paired each bite with a chocolate chip. 🙂 But I’m thinking it is maybe supposed to be a tsp?

By: Kristine Fretwell

Kristine Fretwell — Mon, 11 Nov 2013 21:09:00 +0000

In reply to Marlene. Glad it tasted ok. With coconut flour, you need to add soooo much more liquid. That's why I find it so hard using it. Haven't found a perfect ratio of flour to liquid so its always a guessing game.

By: Marlene

Marlene — Mon, 11 Nov 2013 17:50:00 +0000

In reply to Kristine Fretwell. I ended up combining a bit of the coconut with the buckwheat flour. I found that the mixture ended up being very thick and more cookie like than bread like after mixing. I added an extra egg white and a bit more almond milk to loosen it up. It came out ok, very tasty...but very dense. Next time I'll try it with oat flour as indicated. Thanks!

By: Kristine Fretwell

Kristine Fretwell — Mon, 11 Nov 2013 02:02:00 +0000

In reply to Marlene. I find coconut flour VERY difficult to work with. So that definitely wouldn't work in that proportion. Not sure about buckwheat as I've never worked with it. But it would be a better bet than the coconut.

By: Marlene

Marlene — Mon, 11 Nov 2013 01:45:00 +0000

In terms of non-wheat flours, I’ve got coconut and buckwheat on hand… Can either be substituted instead of oat flour?

By: Kristine Fretwell

Kristine Fretwell — Sun, 10 Nov 2013 18:36:00 +0000

In reply to emmyems. Yes, the no-nuts should work fine. Just taste the batter, it may not need stevia at all.

By: emmyems

emmyems — Sun, 10 Nov 2013 16:37:00 +0000

Yum! Could I use No Nuts Pea-Butter for this instead? I’m going to give it a try (though it will have more sugar, unfortunately, and I’ll likely have to cut some of the stevia with that in mind). I recently discovered I’m mildly allergic to nuts – boo!