Okay, so as I've mentioned before I have celiacs (gluten intolerance). So baking is already a challenge for me. Now since my WLS I need to attempt to make things more low suger and low fat, etc.

So I used to make this tasty banana nut bread (but i'd usually make muffins instead). But I'd like to try and make it again tomorrow now that i'm allowed to start eating real food again. Something I can have for breakfast in place of oatmeal or whatever every now and then.

Once in the past I tried using applesauce and more banana to lower the amt of sugar and butter in the recipe (but I don't remember that exchange rate, if anyone can remind me).

Since I can't use wheat or other multigran flours to make it more healthy, I'm thinking of using 1/3 regular GF all purpose flour, 1/3 buckwheat flour, 1/3 GF grövmjöl or whatever it is. Again I'd like to use applesauce (I bought reduced sugar AS), and I'm going to use 3 bananas in place of the usual 2.

I also bought some lättkesella. I have a GF baking book and it uses kesella sometimes in the bread/dessert recipes to help with moisture. GF baking can often be rather dry and turn things crumbly easily.

But here's the thing, I don't know if any of this is a good idea or if it's a train wreck waiting to happen. So if anyone has used kesella in baking, please tell me how to use it and in place of what, what am I supposed to do with it (and actually what the hell is it?) lol. I have never tasted or used kesella before, so I'm not sure what to do with it.

And do you think the mixing of the flours will help? I've read things like cut sugar in half and sub with something like pureed fruit to reduce the sugar and calories. So I thought perhaps to help get that "multi-grain" effect, I could mix the 3 flours to help with nutritional value.

I realize most here aren't that experienced with GF baking, so I'm not really expecting that issue to be answered. I'm just not sure if buckwheat flour is good for banana nut bread, how to use kesella, and what are the best tips and exchanges for lowering sugar and fat while still keeping taste and moisture.

Thanks for any help all!!!

-FXA

P.S. I'm also going to attempt to make GF Cinnamon Raison Bagels within the week, and I'm wondering if I can use things like kesella and applesauce tricks to help the nutritional value for that as well.

All I can answer to your queries is that Kesella® is a cottage cheese.

Hi!
Have you tried looking for gluten free flour?! It's quite good, though I'm not sure how easy it will be to find it here! Also...not sure if you're in Stockholm, otherwise a place right on Götgatan I believe sells it. Take a peak at this blog, it might be of help! Good luck, I know how hard it can be for those who have allergies to gluten!

The site: http://glutenfreegoddess.blogspot.com/2007/01/cooking-baking-gluten-free-tips-for.html


I tried to do a link, but wasn't successful so just copy and paste the above!

I don't need to cook/bake gf but my mom did for a while and some of the recipes were off the charts sugarwise. In regular baking you can cut the sugar up to half without sacrificing too much in the end result.

Here's a low fat/gf cheesecake recipe that's dead easy. Just replace regular eggs for the egg beaters since you can't get them here.

2 cups nonfat cottage cheese
3/4 cup Egg Beaters
2/3 cup sugar
½ package (250g package I think) light cream cheese
1/3 cup cocoa
½ tsp vanilla

Yogurt topping

2/3 cup plain yogurt
2 tbsp sugar

Heat oven to 300F. Spray 9 inch springform pan with cooking spraY: In food processor place all cheesecake ingredient and process until smOOTH. Pour into prepared pan.

Bake for 35 minutes or until edge is set. Meanwhile mix yogurt and sugar together for yogurt topping. Carefully spread topping over warm cheesecake. Return to oven for 5 minutes. With knife loosen cheesecake from side oF pan. Cool completely in pan on wire rack. Cover and refrigerate until chillled.
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quote:

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Originally posted by vejbystrand:
All I can answer to your queries is that Kesella® is a cottage cheese.

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quote:

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Originally posted by sunshine_girl:
I don't need to cook/bake gf but my mom did for a while and some of the recipes were off the charts sugarwise. In regular baking you can cut the sugar up to half without sacrificing too much in the end result.

Here's a low fat/gf cheesecake recipe that's dead easy. Just replace regular eggs for the egg beaters since you can't get them here.

2 cups nonfat cottage cheese
3/4 cup Egg Beaters
2/3 cup sugar
½ package (250g package I think) light cream cheese
1/3 cup cocoa
½ tsp vanilla

Yogurt topping

2/3 cup plain yogurt
2 tbsp sugar

Heat oven to 300F. Spray 9 inch springform pan with cooking spraY: In food processor place all cheesecake ingredient and process until smOOTH. Pour into prepared pan.

Bake for 35 minutes or until edge is set. Meanwhile mix yogurt and sugar together for yogurt topping. Carefully spread topping over warm cheesecake. Return to oven for 5 minutes. With knife loosen cheesecake from side oF pan. Cool completely in pan on wire rack. Cover and refrigerate until chillled.

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The recipe is from a Hershey's Low Fat cookbook. My sister bought it at a yard sale and I've searched on Amazon to not only find my own copy but to recommend it to others and I've not had any luck finding it.
_________________
Sling Sisters-stylish babycarriers for the modern parent Use discount code MiS for 10% discount

quote:

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Originally posted by FallnXAngel:

quote:

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Originally posted by vejbystrand:
All I can answer to your queries is that Kesella® is a cottage cheese.

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Are you sure about that? I know Keso is cottage cheese. But I was under the notion that kesella is a different kind of cheese. A fresh cheese, somewhat similar to cream cheese. Or is that wrong?
-FXA

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I bought some for the purposes of baking these muffins. But I'm not sure how to use it. That's why I'm asking. I don't want to put too much and then ruin the whole batch.

But it's alright, I'm just going to experiment and see what happens.

I'm starting with a recipe that I've made several times with good results, and then pretty much altering half of the ingredients (all the most important ones like butter, milk, flour, sugar, etc..lol). So I guess i'm kind of creating my own new recipe. So we'll see what happens.

I've used Kesella in scone-type stuff before, what it does is make it more moist I guess, and ad some stability since it's high in protein.

Kesella is said to be "Kvarg/Kvark" (Quark):

http://en.wikipedia.org/wiki/Quark_%28cheese%29