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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is so quick and easy to make, I usually make several loaves and freeze two. This is from Roben Ryberg's The Gluten-Free Kitchen , the book that saved my sanity when first learning to bake gluten-free! : ) Ingredients:
2 small ripe bananas (up to 3/4 cup) |
1 egg |
1/2 cup light brown sugar |
1/4 cup oil |
1/2 cup milk |
1/2 teaspoon vanilla flavoring (extract or essence) |
1/2 cup potato starch |
1/2 cup cornstarch |
4 teaspoons baking powder |
1 teaspoon guar gum (or 3/4 tsp xanthan gum) |
1/4 teaspoon baking soda |
1 teaspoon ground coriander (optional, but adds great flavor) |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350F degrees.
2. In a large bowl, mash bananas well.
3. Add egg, light brown sugar, oil, milk and vanilla flavoring.
4. Mix well.
5. Add potato starch, cornstarch, baking powder, guar gum or xanthan gum, baking soda, salt, and coriander; mix well.
6. Batter will be thin.
7. Pour into greased 9 x 4 loaf pan.
8. Bake approximately 40 minutes, until toothpick inserted in middle tests clean.
9. Allow to cool briefly before removing from pan.
10. Refrigerate or freeze extra servings.
11. Keep covered to prevent drying out.
12. (When I freeze this, I do it in individual slices. Wrap each slice in saran wrap after the bread has cooled completely. Then place in a freezer bag. I use a straw to get all the air out of the baggie. Label and freeze.).
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