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    Scott Adams

    Banana Bread (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Ellen Gold.

    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



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    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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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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