Gluten Free Rice Flour Banana Bread Recipe

GF Banana Bread Recipe

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Ingredients

100 grams GF flour

25 grams almond flour

20 grams rice flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon ground cinnamon

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230 grams good quality unsalted butter - 2 sticks

145 grams sugar - Muscovado or Coconut sugar, caster sugar

4 super ripe bananas mashed

4 eggs

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optional:

large handful of walnuts and more for top

handful of raisins

handful of dried cranberries

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equipment:
Stand Mixer ideally or a hand mixer. Loaf pan buttered.

Shop For This Recipe

Caputo Italian Gluten Free Flour

$19.95

Erawan Brand Thai Rice Flour

$3.55

Cinnamon - Saigon Ground

$5.95

Kokuto Murakami Syouten Crushed Brown Sugar from Hateruma Island

$17.95

Organic Granulated Coconut Palm Sugar

$10.95

Organic Thompson Raisins

$8.95

Organically-Grown Sweetened Dried Cranberries

$9.95

California Red Walnuts

$25.95

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Directions

GF Banana Bread Recipe

This gluten free banana bread recipe becomes your own as you make and adjust it to fit your desires. I like this better than the conventional gluten flour version. I like to toast my slices and then slather them in (more) butter.

instructions:

Pre-heat the oven to 350˚F

1. Sift the dry ingredients together except for the cinnamon together in a large bowl.

2. Wisk the dry ingredients thoroughly to get loft in the flour and set aside.

3. Put the butter and sugar together in the mixer bowl.

4. Using the flat beater mix at medium speed until combined.

5. Add eggs one at a time at a low speed. Beat to incorporate thoroughly. Will be on the liquidy side

6. Scrape the bowl down.

7. Add the cinnamon into the dry ingredients and whisk to incorporate.

8. Add 1/2 of the dry mixture to the mixing bowl and mix on low.

9. Add the remaining dry Mix until incorporated.

10. Add the mashed Banana to the mix and mix in to incorporate, 1 minute.

11. Scrape down the sides of the bowl add walnuts, raisins, cranberries and stir for about 15 seconds.

12. Transfer the mix to a buttered loaf pan.

13. Sprinkle cinnamon on top. Place whole walnuts on top in a pattern to look good.

14. Bake the bread for 50 to 75 minutes. Remove and cool on a rack when the bread reaches 205° to 210° f and or a stick comes out clean.

15. Wait to cool to touch and then remove from pan and let cool on rack to allow steam to escape.

If you can let cool completely as the bread will hold together better. It rarely happens, as soon as it's cool enough to touch, we are slicing it up.