Gluten Free Loaf

Wheat free, Dairy free, Egg free, Gluten free

This is one of my favorite banana bread recipes. The recipe allows you to edit with different flavors using the same flours.

1 ¼ cup rice flour
¾ cup millet, sorghum, or garbanzo bean flour
½ cup arrowroot
3 ½ tsp baking powder
1 tsp salt
1 egg or ½ tsp xanthan mixed with 2 tbls water and allow to sit 5 minutes or longer until congeals
3 tbls olive oil
1 ¼ cup non dairy milk
¼ cup honey
¼ cup maple syrup
1 tbls grated orange peel
1 cup chopped nuts

Preheat oven to 350F. Mix dry ingredients. Mix wet ingredients in a separate bowl. Add wet ingredients to dry and stir or beat for 30 seconds. Pour into a greased and floured 8” or 9” loaf pan and bake for 55 to 65 minutes. Check after 45 minutes. Bake until a wooden tooth pick inserted comes out clean. Cool slightly. Loosen sides from loaf pan; remove from pan. Cool completely before slicing. To store wrap in refrigerator for no longer than a week.

Banana Nut Bread: Omit orange peel and decrease milk to 1/3 cup. Mix in 1 ¼ cup mashed bananas (2 or 3 medium). Bake in 9 inch loaf pan 65 to 70 minutes.

Apricot Nut Bread: Mix in 1 cup finely cut-up unsulphured dried apricots.

NOTE: Arrowroot can be expensive if used a lot. I would make this recipe first with the arrowroot so you can see how it works and then if the arrowroot is an issue try using tapioca starch as an alternative.