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Gluten-Free Cinnamon Banana Bread


Rate Gluten-Free Cinnamon Banana Bread

5 starsAvg. rating: 5 from 2 votes.
  

 Recipe Information  
Category: Breads
# of Servings: 12
Recipe Created By: Susan S


 

 Ingredients  
1 cup sorghum flour
1/2 cup corn or potato starch
1/4 cup tapioca starch
1 tsp xanthan gum or guar gum
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 large banana
3 Tbsp oil
3 Tbsp egg whites (see below for sub)
1 Tbsp lemon juice or vinegar
1 cup milk, milk substitute, or water
1 tsp cinnamon (optional)


 Directions  
Mix dry ingredients and wet ingredients separately, then stir together until well-blended.

Bake at 350 °F as muffins (~22 minutes), mini-loaves (~35 minutes) or full-sized loaf (~45 minutes).


 Notes  
This is my son's favorite banana bread. It is based on Kathy P's wacky cake. It's a forgiving recipe--most substitutions work well.


 Substitutions  
The sorghum/starch flour blend can be replaced with 1 3/4 cup of your favorite gluten-free flour blend.

3 tablespoons of egg whites are equivalent to about 1 egg or 3 tablespoons of an egg replacer (like applesauce).

The milk can be replaced by a milk substitute or water.

The lemon juice can be replaced by vinegar.

Guar gum may be substituted for the xanthan gum.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
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