Monday, April 20, 2015

milling mondays: gluten free banana bread

I love banana bread! And this gluten free recipe does not taste gluten free in my opinion. It tastes just as yummy as when made with gluten flour. If you mill your own flour then making rice flour is super easy and inexpensive to make. So if you have some very ripe bananas that need to get used - this is a great recipe. 

Gluten Free Banana Bread
modified from Easy Gluten-Free Baking


1 1/3 cup very ripe bananas, mashed
1 cup sugar
1 2/3 cups white rice flour (white rice)
1/3 cup cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp xanthan gum
1/2 cup unsalted butter, softened
2 eggs


Preheat oven to 350F.

Mix together bananas and sugar and let it rest for 15 minutes.

Meanwhile, if you mill your own flour grind your white rice. I of course use my WonderMill.

Then mix together the dry ingredients - the freshly milled rice flour, cornstarch, baking powder, baking soda, salt and xanthan gum. 

In a separate bowl mix butter until light and fluffy using a handheld mixer.
Add in the eggs one at a time mixing well between each.
Blend in half the dry ingredients stirring until smooth.
Then mix in the banana sugar mixture before adding the remaining half of the dry ingredients.

Once the batter is smooth, pour it into a greased/rice floured 9x5 bread pan.

Bake for 50-60 minutes until an inserted toothpick comes out clean. 

Let it cool in the bread pan for 5 minutes before removing it from the pan and letting the banana bread cool completely on the rack.