Gluten, Dairy & Egg Free Banana Muffins (Bread) |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I've had trouble finding recipes for my daughter since new allergies are presenting. This is something I put together. We use Lactade milk, so to make it dairy free use a rice milk or equivelant. Ingredients:
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ener-g egg substitute |
1 teaspoon salt |
1 cup chopped nuts (optional) |
1 1/4 cups sugar |
1/2 cup butter flavor crisco |
1 large very ripe banana, mashed |
1/2 cup lactade lactose-free milk (or dairy free sub) |
1 teaspoon vanilla |
1/2 cup cold water |
2 teaspoons ground flax seed meal |
2 cups rice flour |
2/3 cup potato starch |
1/3 cup tapioca starch |
3 teaspoons xanthan gum |
Directions:
1. In a medium bowl sift together all dry ingredients except nuts and set aside.
2. In a large bowl mash the banana. Add the sugar, Crisco, flaxmeal egg replacer, milk (or sub) and vanilla. Mix well.
3. Mix dry ingredients into large bowl with wet ingredients and mix well. Fold in nuts.
4. Spoon into greased mini muffin tins and bake 10-12 minutes. Cool on wire rack.
5. Mini muffin tins are the only way I've tried so far but I'm sure this could be bread or regular sized muffins as well.
6. Flaxmeal Egg Replacer:.
7. In a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
8. GF flour mix:.
9. 2 cups rice flour.
10. 2/3 cup potato starch.
11. 1/3 cup tapioca starch.
12. 3 teaspoons xanthan gum.
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