Friday, December 18, 2009

Gluten Free Banana-Cinnamon Bread

When it comes to gluten-free baking, I usually buy a mix and then mess with it, adding ingredients, changing the proportions of ingredients, etc. Figuring out the different types of flours, and in what proportions, is a pain in the butt.

However, this time I decided to throw all caution to the wind and bake something totally from scratch. Largely, this was due to the fact I was cleaning my kitchen and had a bunch of stuff I needed to either use up or throw out; namely, bananas, eggs, cinnamon chips and half a box of rice flour.

So, here's the deal with rice flour: it's tasty and bakes well, but it's chewy. If you've ever had a Japanese Mochi, you'll get the idea. That's why rice flour is usually blended with something else in a mix--typically garbanzo bean, tapioca, corn, or soy flour.

But rice flour was all I had on hand. So, if you like chewy breads, this recipe is for you! Otherwise, you might want to blend the rice flour with something else. It tastes great, though!

Ingredients (serves 4-6)

1 1/3 cup rice flour
2 eggs
1 tbsp vanilla
2 ripe bananas, mashed
1 bag cinnamon chips
2 tbsp cinnamon
1 cup milk (or soymilk)
4 tbsp melted butter

Mix everything together, and pour into a loaf pan. Bake at 375 for 40 min or until a knife comes out clean.

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