Banana Bread (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
1 cup white rice flour
¼ cup each potato starch flour & tapioca flour
1 tsp. xanthan gum
1 tablespoon gluten-free baking powder
½ tsp. salt
tablespoon egg replacer (dry ingredients mixed)
½ cup butter, (or canola oil)
2/3 cups honey or brown sugar -or- ½ cup fructose
cream oil & sugar
1-½ cups thoroughly mashed overripe bananas
Mix bananas with oil/sugar. Oil one standard or two small loaf pans, (or six mini-loafs). Dump dry ingredients into wet ingredients, and stir until all is moist. Immediately put the batter in the pans and bake at 350F (however that translates in centigrade) for 40 minutes to an hour depending on loaf size. Cool on rack.
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