Thursday, May 09, 2013

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Gluten Free Sugar Free Banana Bread

Gluten Free Sugar Free Banana Bread I haven't done a lot of baking since I've gone gluten free.  Since my candida has cleared up I've been starting to add a little bit of fruit back into my diet.  I had been putting banana in my morning shakes and had a few that I wasn't able to eat fast enough so I decided to try out some banana bread.

This is an adaptation of a recipe I found on  I only had 3 bananas and I thought 6 was a little too many for banana bread anyway. I used a combination of brown and sweet white rice flour and didn't use any nuts.  My recipe was just enough to make one good sized loaf. I was happy with how much the bread rose after baking. Past attempts at banana bread didn't rise very much and were very dense but not this time.

Recipe: Gluten Free Sugar Free Banana Bread

Yield: 1 loaf
Total time: 1 hour

1 Cup brown rice flour
1 Cup sweet white rice flour
1 Tbsp tapioca flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp green leaf stevia (optional)

3 ripe bananas, mashed
1 egg
1/4-1/2 Cup honey
1/2 Cup coconut oil, softened

1. Preheat oven to 350 degrees.
2. Mix dry ingredients together in large bowl.
3. Beat egg in small bowl, stir in remaining wet ingredients.
4. Add wet ingredients to dry ingredients and mix until well combined.
5. Line bread pan with parchment paper and spray with cooking spray.
6. Pour batter into bread pan and even top with spatula.
7. Bake in oven for 45 minutes. Insert knife to check doneness. If knife doesn't come out clean, continue to cook, checking every 10 minutes for doneness.
8. Remove from oven and let cool on wire rack.
9. Slice and serve with a smear of butter.

Author: Paula Thomas

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