One of my good friends is Gluten Intolerant. And she has been pretty upset about it lately. I decided to make a gluten-free recipe for her. Something to cheer her up a little! I too eat gluten-free food sometimes. I don't have any problems with gluten but I certainly enjoy the healthy options twist into my baking. I often make banana bread with rice flour instead of all-purpose flour/plain flour.
Rice Flour doesn’t contain Gluten and it’s a great substitute for all-purpose flour when it comes to baking. J. loves banana bread with rice flour, my Mom loves it and even my sister--and they are not gluten intolerant at all! However, I decided to make this bread recipe for my friend B. So I went to the bulk store near my place and bought some more rice flour. As soon I've got home I started my baking. After waiting for a while, finally, the two fresh loaves of banana bread came out from the oven. (one for my friend and one for me!) I could hardly wait for the loaf to cool so I can have a good thick slice. Needless to say that the house was full of a great sweet baking aroma, that makes me even more anxious!
Rice Flour doesn’t contain Gluten and it’s a great substitute for all-purpose flour when it comes to baking. J. loves banana bread with rice flour, my Mom loves it and even my sister--and they are not gluten intolerant at all! However, I decided to make this bread recipe for my friend B. So I went to the bulk store near my place and bought some more rice flour. As soon I've got home I started my baking. After waiting for a while, finally, the two fresh loaves of banana bread came out from the oven. (one for my friend and one for me!) I could hardly wait for the loaf to cool so I can have a good thick slice. Needless to say that the house was full of a great sweet baking aroma, that makes me even more anxious!
Finally, ready! I wrapped the bread and went to my friend’s B. house. After delivering the rice flour banana I came back home with a heart full of joy but also hoping that B. would enjoy the bread since this was her first time trying gluten-free food. I wanted to know her thoughts about it! The next morning, she called me and told me that she was totally amazed to know that the bread was totally gluten-free and she enjoyed every single bite. The taste was just as good as the original version, she said!
🍯 Note #1: Refined Sugar-Free Option:
This gluten-free Banana Bread can also be made completely Refined Sugar-Free, simply substitute with honey or coconut sugar instead of refined sugar. Other Refined Sugar-Free options: organic agave, maple syrup, or rice syrup.
🍯 Note #2: Baking Time & Increasing Ingredient's Amount:
Just a quick reminder to let you know that increasing the amount on each ingredient either increasing the number of bananas, amount of flour, sweetener, etc would make baking time different from the original baking time mention in this recipe.
BANANA BREAD WITH RICE FLOUR
(GLUTEN-FREE)
Make 1 loaf bread
2 C. / 200 g White or brown Rice flour (I used white rice flour)
3/4 C. / 50 g sugar or honey
1 1/2 tsp Baking powder
1/4 tsp Baking soda
Pinch of salt
2 medium eggs or 3 small
1 1/2 Tbsp Vegetable oil
1/2 C. / 100 ml milk
1 C. ripe/bruised bananas, mashed (2 big or 2-3 medium)
1/2 C. / 100 ml milk
1 C. ripe/bruised bananas, mashed (2 big or 2-3 medium)
Preparation:
1-Preheat oven to 180 C/350 F. Grease loaf pan and set aside. In a medium bowl sift the flours, baking powder, baking soda, and salt. In a separate bowl add the oil, milk, egg, sugar, and mashed bananas.
1-Preheat oven to 180 C/350 F. Grease loaf pan and set aside. In a medium bowl sift the flours, baking powder, baking soda, and salt. In a separate bowl add the oil, milk, egg, sugar, and mashed bananas.
2-Mix well until all ingredients are combined. Then stir this into the flour mixture until blended. Pour into the prepared loaf pan and bake for about 55 minutes to 1 hr or until a skewer comes out clean and the cake is just firm. When ready let it cool completely on a wire rack. Enjoy!