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    Scott Adams

    Banana Nut Bread #2 (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Karen Sirois.

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



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    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.

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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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