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Banana Bread (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Bread Recipes
- Unrated
Scott Adams
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, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
1
cup brown
rice flour
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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