Serves: 1 loaf
- 3 or 4 ripe bananas, mashed
- 1-1/4 cups white sugar
- ½ cup real butter
- 2 whole eggs
- ½ cup milk, any kind
- 2-1/2 cups Bob's Red Mill All Purpose Gluten Free Baking Flour
- 1 teaspoon baking soda
- 1 teaspoon Salt
- 3 teaspoons Bob's Red Mill Xanthan gum, OPTIONAL
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg, ground
- 1 teaspoon vanilla
- 1 cup walnuts, OPTIONAL
- How to blend ingredients for the Gluten Free Banana Bread: In a separate bowl add 1-1/4 cups of white sugar and ½ cup of butter. Mix or cream the ingredients.
- Add the two whole eggs to this mixture. Add the ½ cup of milk and 1 tsp vanilla. In a separate bowl mash the bananas.
- Add mashed bananas to this mixture and mix well. Set aside.
- In separate bowl, sift 2-1/2 cups Bob's Red Mill All purpose Gluten Free baking flour and the baking soda, and sift. Add salt, Bob's Red Mill Xanthan gum [optional], nutmeg, and cinnamon. Mix well.
- Take the dry ingredients and add the wet ingredients, mix until all the dry is incorporated into the wet ingredients. Put batter into well greased bread pan. You could divide the batter into two smaller loaves or muffin tins.
- Bake one hour, check with toothpick in center of bread. If it comes out clean - its done!!! Yum yum!!!
- Cool anywhere from 30 minutes to one hour depending upon the size of the loaf. Then you can slice it.
Wrap tightly and refrigerate leftovers. You can freeze loaves when fully cooled and wrapped tightly. I start with a layer of plastic or waxed paper then cover that with foil. Label and date. Use within 3 months. Reheat a single slice for 10 seconds in the microwave or 1 minute in a toaster oven, if you wish.
What is Xanthan Gum?
My daughter uses Xanthan gum in this recipe. Xanthan Gum is a inactive bacterium also known as Xanthomonas campestris. The outer layer of this gum is used as a thickener to bond foods together.
Bob’s Red Mill Gluten Free All Purpose Baking Flour has a mix of gluten free flours from foods such as white potatoes, tapioca, garbanzo or chick peas, fava beans, and sorghum.
Nutrition Facts for Bob’s Red Mill Gluten Free Flour includes:
¼ Cup of Bob’s Gluten Free flour in the dry state has 5 calories from fat, no cholesterol, 22 grams of Carbohydrates, 3 grams of Fiber, 1 gram of Sugar, and 3 grams of Protein.
Care is taken to not use any peanuts where the flours are processed.
Gluten free flours have been around awhile it is only recently that it has come to major attention. Wheat flour which is the primary source of problems for people who are gluten intolerant.
A variety of flours have been developed over the years for those who found out they were allergic to wheat. Mainly rice was used as a flour substitute in the past in the USA and then more and more flours were developed and brought in to the USA. I am not sure how it was for other countries. Add your input in the comments!
I have found that you can find a plethora of flours. I have used other grains and here are some examples plus if I have used them or not.
Rice Flour: The rice flour seems to be the best for baked goods such as cakes and cookies. I have used rice flour to make pot stickers.
Oat Flour: I have always added whole flattened oats to my fruit breads and fruit cakes to make them moist. I have not used oat flour.
Almond flour: Is great, I have used it one time to make fortune cookies.
Soy flour: is too dense and makes the bread very heavy. I am sure a small amount in some recipes is fine, it does not go well with breads as I have tried it.
There are other flours: Corn [ not corn meal], ground cashew, Ethiopian teff, barley, sesame, arrowroot, Italian chestnut, garbanzo-fava [or chickpeas with fava beans], quinoa [pronounced keen – wah], hazelnut, banana, coconut, tapioca [not the pudding pearls], and sweet potato heritage camote.
A lot of the above are available at Amazon.com.
There are many more from all over the world, many not available at your grocery store or even your health food market.
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