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Banana Nut Bread #2 (Gluten-Free)
http://www.celiac.com/articles/445/1/Banana-Nut-Bread-2-Gluten-Free/Page1.html
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.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Karen Sirois. Heat oven to 350F and grease a 9x5x3 inch loaf pan.

This recipe comes to us from Karen Sirois.

Heat oven to 350F and grease a 9x5x3 inch loaf pan.

Mix thoroughly:

  • ¾ cup sugar
  • 2 tablespoons soft shortening
  • 1 egg

Stir in:

  • ¾ cup milk
  • 1 cup mashed overripe bananas

Stir in: (heres where it gets personal)

  • 2¼ 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.