Disappearing Gluten-Free Banana Bread Recipe
1/2 cup butter, softened
1 cup sugar (or 3/4 cup natural honey)
4-6 very ripe bananas, smashed up
3 tablespoons almond milk
2 teaspoons vanilla (gluten free)
2 large eggs (we use omega eggs from our own chickens - YUM!)
2 cups gluten-free flour mix
2/3 cup flax seed meal
1/2 tablespoon baking soda
1 tablespoon guar gum
1/4 teaspoon salt (I use iodized sea salt)
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
In the bowl of a stand mixer, cream the butter and sugar (or honey) together. Add the almond milk and vanilla, then add in the eggs (careful not to over beat the eggs).
In a separate bowl, combine all the dry ingredients together. Mix well.
Slowly combine the flour mixture with the mixture in the stand mixer. Mix well, and then slowly add in the smashed bananas. Mix well, but careful not to over mix.
Pour batter into a loaf pan and bake at 350 degrees Fahrenheit for 40-60 minutes, or until center is cooked through (test with a toothpick).
Gluten-Free Flour Mixture that I make up and keep in a container for baking:
6 cups white rice flour
2 cups Potato Starch (NOT potato flour)
1 cup Tapioca Starch
Mix well and store in an air tight container.