Gluten Free Banana Bread | Sent in by Maggie Steele

"Look online for wheat flour substitutes at www.Redmill.com and see what is out there. No it's not cheap, but you will be eating, baking with less of it as your diet becomes more and more gluten free. And you can still have your own home-made sweets." - Maggie Steele
  • 5T unsalted butter room temp
  • 1 C sugar
  • 2 eggs
  • 1/ 1/2 C Mashed Bananas
  • 1 C Rice Flour
  • 3/4 C Millet Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/3 C Water
  • 1/2 tsp xanthan gum
  • 1/4 tsp baking powder
  • 1/2 C Chopped Walnut (optional)
Preheat oven to 350 F. Line a 9"x5" loaf pan with aluminum foil and coat the foil with cooking spray.
Beat butter & sugar with an electric mixer on high speed until mixture is light yellow and fluffy. Add eggs one at a time, mixing on medium until thoroughly combined.  Add banana and 1/3 Cup Water and mix on low for 1 minute. Sprinkle brown rice flour, millet flour, baking soda, salt, xanthan gum, and baking powder over batter.  Stir with a spoon until ingredients are combined. Spoon into pan and back for 50 to 55 minutes or until center of loaf springs back to the touch.

Transfer pan to a wire rack and allow to cool for 5 minutes. Lift bread out of pan and let cool completely on rack before cutting. I agree I substitute the bananas with any kind of seasonal fruit. I use two flours only sometimes, whatever I have on hand...I forget to use xanthan gum, and it comes out fine. I add baking powder and baking soda 1/2 tsp each if I use raisins and nuts. And sometimes I add 2-4 T cocoa to the fruit mixture, and it rises lovely. And if the cake is low and dense, soak it with your favorite liquor for a bit, and cut the serving slicing smaller if you guests are driving.

Source: Variation on: Parade Magazine, Aug. 19, 2012
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*Always consult a physician before trying any diet.

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