How to Make Wheat-Free Banana Bread

There are many alternatives to wheat flour that can be used to make banana bread.

Whether it is because of celiac disease, a wheat allergy, or simply due to a no-wheat diet, those who choose not to eat wheat derived products do not have to give up baked goods. There are many alternatives to wheat flour that can be used to make treats like banana bread. Because banana bread is meant to be dense and moist, the wheat-free substitutes are less noticeable than in other baked goods. The bananas serve as the binding agent that holds the bread together despite the absence of gluten, wheat's natural binding agent. This recipe makes a loaf of banana bread that can serve eight people.

Things You'll Need

• 1 1/2 cups rice flour
• 1 cup of sorghum flour
• 3 eggs
• 1/2 cup of softened butter
• 3/4 cup of brown sugar
• 3 ripe bananas
• 3 tbsp. of buttermilk or yogurt
• 1 tsp. of vanilla extract
• 1 tsp. of baking powder
• Salt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Mix the flours, baking powder and pinch of salt in a bowl and put aside.

3. Mash the bananas to a paste in a separate bowl and put aside.

4. Cream the butter and sugar in a bowl. Add the eggs, buttermilk and vanilla and mix until it is an even consistency.

5. Add the bananas to the wet mixture and blend together.

6. Add the flour mixture slowly to the banana mixture until it is an even consistency.

7. Pour the batter into a baking pan and cook for one hour. Check the bread by inserting a toothpick in the center of the loaf. When the toothpick comes out clean, with no batter sticking to it, the banana bread is ready.

Tips & Warnings

• Add your favorite nuts like pecans, walnuts or macadamia nuts.

• Use yogurt instead of buttermilk to make the banana bread more moist.

• You can also add additional binding agents like a teaspoon of xanthan gum, gelatin or potato starch to make a denser banana bread.

• Wheat-free and gluten free are two different things. If you are allergic to gluten you also have to use a gluten free baking powder and flour.

• Check the bread frequently with a toothpick the last half an hour to make sure it does not overcook and become too dry.

References

• FoodNetwork.com: Banana Bread
• Food.com: Rice Flour Banana Bread