ONE BOWL GLUTEN FREE BANANA BREAD

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Ingredients

• 3 medium ripe bananas (~1.5 cups)
• 1/2 tsp pure vanilla extract
• 1 egg 
• 3 Tbsp grape seed or coconut oil, melted
• 1/4 cup organic cane sugar
• 1/4 cup packed brown sugar
• 2-3 Tbsp honey, depending on ripeness of bananas
• 3.5 tsp baking powder
• 3/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 3/4 cup almond or dairy milk
• 1 1/4 cup almond meal
• 1 1/4 cup gluten free flour blend (see below)
• 1 1/4 cup gluten free oats

Instructions

1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
4. Let cool completely before cutting or it will be too tender to hold form.
5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

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GLUTEN FREE FLOUR BLEND

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Ingredients

• 1 1/2 cups brown rice flour
• 1/2 cup potato starch
• 1/4 cup white rice flour
• 1/4 cup tapioca flour
• OPTIONAL: 1 tsp xanthan gum (not necessary)

Instructions

1. Blend together and store in a secure container in a dry place (I prefer a large mason jar).
2. This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don't find it necessary.
3. This blend has worked wonders in muffins, cakes, quick breads, gingerbread cookies, corn bread, waffles, crepes and many other recipes.
4. I also have a Gluten Free Whole Grain Pancake Mix that works beautifully with an egg. And a Gluten Free Pizza Crustthat utilizes a slight variation of this blend.