Wednesday, 23 May 2012


After making this recipe yesterday, I couldn't not share it with you. The recipe is for gluten-free banana bread, but what I find so exciting about this recipe is that it uses only one type of flour (brown rice flour), yet still retains a moist and sturdy (and fluffy!) texture like that of a standard banana bread. 

A lot of gluten-free baking calls for the combining of multiple flours in order to achieve a texture that is comparable to goods containing wheat and gluten. Different flours are combined depending on their individual compositions and in relation to whatever end-product is to be achieved. The problem with having to use multiple flours is that it can be costly (key words: can be--some flours are relatively inexpensive, especially if purchased in bulk) and quite frankly, a little bit of a hassle--do you really want to always have to combine three to five flours together to achieve the perfect mixture? 

Here it is, my best homemade gluten-free banana bread to date (if you don't tell your taste-testers, they won't even be able to tell it's gluten-free):

Gluten-Free Banana Bread with Chocolate Chunks
adapted from eat life whole

2 1/2 cups brown rice flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
2 eggs, beaten 
2 ripe bananas, mashed
1 1/2 cups unsweetened applesauce
1/3 cup agave nectar
1 teaspoon vanilla extract 
1/4 cup coconut oil, melted
1/3 cup dark chocolate, chopped

1. Preheat oven to 350 degrees F and grease bread pan with coconut oil.

2. In a large bowl, combine rice flour, baking soda, baking powder, sea salt, and cinnamon.

3. In a separate bowl, mix eggs, bananas, applesauce, agave, vanilla, and coconut oil. Add banana mixture to dry mix and stir until well combined. Fold in chocolate.

4. Pour batter into prepared bread pan. Bake for 50-60 minutes, or until a toothpick comes out clean when inserted.

Makes 1 loaf.  

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