First, I think I'm going to eliminate the salt the next go round. The bread is just a little too salty for my taste, and the baking soda provides enough sodium.
Second, I think the flour substitute will work much better for baking dense things, like cookies. The bread that this recipe produced is dense, good for soup, but not good for sandwiches.
Third, the resulting bread, for a 58g serving (1/12th the loaf), is 130 calories, 360mg (15% RDA) sodium, 29g (10% RDA) of carbs, of which 3g (13% RDA) is dietary fiber. And the rest is pretty negligible.
Fourth, the banana bread recipe from yesterday, for a 59.2g serving (1/15th of the loaf), it's 210 calories, 9g (14%) fat, and 34g (11%) carbs, with 3g (12%) dietary fiber.
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