Ever tried gluten-free bread?
Yeah, ew. That was my reaction too. The bread lacks that very thing that makes it bread – an elastic dough that makes each bite truly scrumptious. I recently tried a banana bread recipe constructed by Elizabeth Hasselbeck, an American television personality with a surprising talent in the kitchen. Check out this fabulous banana bread recipe that brings maximum taste and texture using minimum ingredients.
Elizabeth Hasselbeck's Gluten Free Banana Bread
- Prep Time:5-10 minutes
- Cook Time:30-60 minutes
- Total Time:35-70 minutes
- Servings:8
- Easy
- 5 tablespoon unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 4 small ripe bananas
- 1 cup brown rice flour
- 3/4 cup millet flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- 1/2 cup chopped walnuts (optional)
Ingredients
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Step 1
Assemble all ingredients needed.
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Step 2
Preheat the oven to 350°F. Line a 2-pound loaf pan with aluminum foil and then coat the foil with cooking spray.
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Step 3
Place the butter and sugar in a large bowl. With an electric mixer on high speed, beat until the mixture is light yellow and fluffy. Add the eggs, one at a time, mixing on medium speed until combined.
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Step 4
Add the mashed banana and 1/3 cup of water, and mix on low speed for 1 minute.
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Step 5
Sprinkle the brown rice flour, millet flour, baking soda, salt, xanthan gum, and baking powder over the bananas.
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Step 6
Spoon the batter into the prepared loaf pan.
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Step 7
Bake until the center of the bread springs back to the touch, 50 to 55 minutes.
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Step 8
Transfer the loaf pan to a wire rack and let it cool for 5 minutes. Then lift the bread out of the pan and and let it cool completely on the wire rack before slicing.