Allergen Free Banana Bread

Over the last two years our family’s diet has gone threw the ringer. First we found out our daughter could not have corn, then gluten, then soy, then dairy, then our baby could not have eggs, and we found out I had a intolerance to many nuts, ect. Every few months it has been something new. It’s been a challenge, but I am getting a hang of it slowly but surely.

As cooking and baking has become easier I have become more brave in the kitchen. It was time to, instead of just coming up with new things, reinvent old favorites. It is a daunting task to try and make foods you have fond memories of, with very few of the same ingredients. But, the challenges have been fun. And now, among other things, we can have banana bread– a long time favorite of mine and my husband’s.

This allergen free banana bread is made from brown rice flour. It is one of my favorite gluten free flours due to it’s neutral taste and color. I simply grind long grain brown rice on the pastry setting.

Using rice flour has had a bit of a learning curve. At first my baked goods were gritty and crumbly. Through trial and error I found that soaking the flour for at least 30 minutes takes away the grit. To replace gums, that are often used in gluten free baking, as well as eggs I use ground flax. That needs to be soaked to have it’s binding properties activated, so I soak it at the same time in the recipes liquid. It is a bit unorthodox, but it works well.

To be made dairy free I used virgin coconut oil instead of butter, and water instead of milk. Baking is usually done with milk, but I find baking with dairy free milks unnecessary. Other then that, I stuck to fairly classic banana bread flavors. Banana (of course), vanilla, and cinnamon. Nuts can be stirred in if desired too, but I left out due to allergies. The result is a quite delicious banana bread with a great texture. It is not at all what you would expect from a gluten, dairy, and egg free quick bread.

Allergen Free Banana Bread

 

Author:

Debra @ Worth Cooking

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A classic banana bread, that is safe for those with gluten, wheat, dairy, corn, and egg allergies.

Ingredients

• 1¾ cup brown rice flour, ground on finest setting
• 4 teaspoons ground golden flax
• 1 cup water
• ¾ cup mashed banana, from about 2-3 very ripe bananas
• ½ cup melted virgin coconut oil
• 1 tablespoon GF/CF vanilla
• 2 teaspoons baking powder (I use homemade corn free)
• 2 teaspoons cinnamon
• ½ cup sucanat or pure cane sugar
• ½ teaspoon non-iodized salt

Instructions

1. Mix the brown rice flour, ground flax, and water. Let sit for 30 - 40 minutes.
2. Preheat the oven to 350 degrees. Prepare a standard size loaf pan by oiling.
3. Mix the melted oil, mashed banana, and vanilla into the soaked flour.
4. In a small bowl mix together the sugar or sucanat, cinnamon, baking powder, and salt together. Stir the sugar mixture into the batter. Pour batter into the prepared loaf pan.
5. Bake at 350 for 1 hour to 1 hour 10 minutes, until a knife inserted into the center comes out clean. After about 5-10 minutes being out of the oven remove the banana bread.
6. The bread is best while still just barely warm.

Notes

To make this banana nut bread stir in ½ cup roughly chopped nut of choice.

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