Gluten Free Banana Bread
|Quick-cooking tapioca||1 Teaspoon|
|Buttermilk/2 teaspoon orange juice||1⁄4 Cup (4 tbs)|
|Mashed banana||1 Cup (16 tbs) (4 Bananas)|
|Safflower oil||2 Teaspoon|
|Honey||1⁄4 Cup (4 tbs)|
|Brown rice flour/1 cup brown rice flour and 1 cup millet flour||2 Cup (32 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Arrowroot baking powder||1 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Chopped nuts/Seeds||1⁄2 Cup (8 tbs)|
Add tapioca and buttermilk or orange juice to banana.
In a large mixing bowl beat eggs until thick and lemon colored.
Beat in oil and honey.
Put the arrowroot into a 1-cup measure and fill the cup level with brown rice flour.
Empty into a bowl and add 3/4 cup more flour, and the salt, baking soda, and baking powder.
Add banana mixture and flour mixture alternately to the egg mixture beginning and ending with flour mixture.
Add more flour if needed to make medium-stiff batter.
Stir in grated rind and nuts or seeds.
Spoon into a well-greased 8 x 4-inch loaf pan.
Bake at 350° 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Cool on wire rack 10-15 minutes before removing from pan.
When cold, wrap loosely and store overnight in refrigerator before cutting.