Banana Nut Bread #2 (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
Heat oven to 350F and grease a 9x5x3 inch loaf pan.
- ¾ cup sugar
- 2 tablespoons soft shortening
- 1 egg
- ¾ cup milk
- 1 cup mashed overripe bananas
Stir in: (heres where it gets personal)
to 2½ cups brown rice flour (I started with 2 and ¼,
added a little more till the consistency looked right to me)
- 2 tablespoons of xanthan gum
- 3 and ½ teaspoons baking powder
- 1 teaspoon salt
When you have the consistency looking right to you, add ¾ to 1 cup chopped nuts. Bake about 60 minutes (I started checking mine at 50 minutes...when a toothpick stuck into the center comes out clean its done). As with all rice flour baked goods, it slices a lot cleaner when its cooled.
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