Friday, January 18, 2013

Gluten-Free Agave Banana Bread

1/2 cup non-dairy milk + 1/2 teaspoon vinegar
1/4 cup canola oil
1/8 cup agave
1 teaspoon vanilla extract

1/3 cup brown rice flour
1/3 cup sweet white rice flour
1/3 cup tapioca flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon xanthan gum

1/2 cup mashed bananas

pre-heat oven to 350F

In a large bowl add in all of your wet ingredients and set aside to allow the non-dairy milk curdle and react with the vinegar. The oil, agave and vanilla should not affect the results.

Meanwhile in a separate bowl add in all of your dry ingredients and mix everything together with a fork or a whisk.

Now back to the wet ingredients, mix everything together with your whisk and gradually stir in your dry ingredients. Stir until there is no dry flour visible, also do not over mix the batter.Then fold in your mashed bananas.

Spoon your banana bread batter into a loaf pan or into cupcakes pans and bake for 15-20 minutes until cooked (check with tooth pick method).

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