I’ve been experimenting a lot with gluten-free recipes. It’s more fascination than necessity as neither my husband nor I suffer from gluten intolerance. It’s interesting to take items like gluten, soy, corn, dairy, etc. out of the equation and see what happens to your body, especially when you add them back in…
There are loads of pre-mixed GF flours out there, but this combination of ingredients works as good as any pre-packaged version I’ve used and it’s a lot cheaper. It’s a recipe that can be found all over the Internet so I’m not quite sure where to put the credit. So, to the unknown chemist who put this together, thank you. I have only used this flour for cookies and sweet breads like this one. Tests with bread, cakes, pizza dough, etc. are still to come…
I was chatting with my friend Shani who had just whipped up another loaf of my regular banana bread, when I spied a bunch of bananas withering away at the bottom of the fruit bowl. I had just mixed a batch of GF flour and thought I’d give it a try. It was delicious. I’m not going to say they were exactly the same, but they were equally good. The GF version was a bit sweeter, a bit moister, but that’s it. In other words, no one would notice, and isn’t that the happy place we try to get to when we’re serving people of varying needs?
Gluten Free Flour (makes 4-1/4 cups flour)
This is more than you’ll need for the banana bread recipe, but I think it’s better to have the excess at the ready for your next recipe as opposed to whittling each ingredient down to fit the small amount needed for this one.
2-1/4 cups (540ml) brown rice flour
3/4 cup (180ml) sweet rice flour (not white rice flour–both are white in color but you want “sweet”)
2/3 cup (160ml) tapioca starch
1/3 cup (80ml) cornstarch
1/4 cup (60ml) potato starch (not potato flour though it might be labeled “potato starch flour”)
Put it all in a bowl and whisk until well blended, or put it in a tightly lidded container and give it a thorough shake.
Banana Bread recipe can be found here.