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Gluten Free Banana Bread

  I know what you're thinking. Gluten free bread is risky. It just is. I'm skeptical of gluten free baked goods too. The problem with most gluten free breads is that they're too dry or have a weird after taste or, if you're trying to make them, they use 12 million different types of flour. I can help with two of those! This banana bread is not dry and it doesn't have a weird aftertaste (I would never subject you all to that!) However, it does use 12 million different types of flour. I didn't want to use all of the flours, but once you have them, you get on a roll. You're thinking to yourself, this recipe has brown rice flour? I have that! Oh, maybe I should throw in some Almond Flour, oooh, and maybe a little Sorghum? Anyway, the point is that it spirals out of control quickly. BUT, there is some good news. I used 8 ounces of flour. You can use 8 ounces of any flour you want. That means, it doesn't have to be the flours I used, or even necessarily gluten free flours. Experiment! This is my first time making my own flour mixture, so maybe I made some choices that more experienced gluten free bakers wouldn't make, but I think it turned out quite nicely! As I mentioned above, a lot of gluten free bread is just too dry. Ok, a lot of gluten free bread I've tried to make is too dry. As in, inedible with an odd taste (see my latest failure here). That's where banana bread came in. It's naturally less dry due to the bananas, so I thought that might be an advantage. I was right! Let's call this my first successful gluten free bread. It's not sandwich bread (I miss sandwich bread so much!), but it's bread and it's delicious. It's also super healthy and accidentally vegan! How fun. Anyways, here's the recipe - and don't be scared by all the flours - like I said, use 8 ounces of any flour you want!  

Gluten Free Banana Bread

Adapted from: Healthy Green Kitchen


  • 3 ounces brown rice flour
  • 1.5 ounces millet flour
  • 1.5 ounces almond flour
  • 1 ounce sorghum flour
  • 0.25 ounces tapioca flour
  • 0.75 flaxseed
  • 2 tablespoons chia seeds
  • 1 teaspoon xanthan gum
  • ripe bananas
  • 1/2 almond milk
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup pure maple syrup
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 2 teaspoons vanilla
  • 1 pinch of salt
  • Optional: add up to 2/3 cup sugar, if you want (the bread isn't too sweet, which I like, but if you like sweet banana bread, I'd add the sugar!)
  • Preheat oven to 350 degrees and prepare loaf pan (I used parchment paper and non-stick spray, but the parchment paper probably isn't necessary)
  • Mix all flours together in bowl, along with chia seeds and xanthan gum


  • Smash bananas in separate bowl, then add to flour mixture
  • Add almond milk, apple sauce, and syrup and mix well

All mixed together

  • Add the remaining ingredients

Ready to go into the oven

  • Bake for 60-70 minutes, until a cake tester (or knife or toothpick or whatever you use) comes out clean (NOTE: be careful! This bread seems done when it's not, make sure you wait the entire time and be extra certain the bottom is cooked)
  • Wait for it to cool down a bit then slice and enjoy!

NOTE: I think next time I'll make this, I'll try to make banana muffins. As the instructions say, it's tough to tell when it's done. So I think mini-loafs or muffins might be easier. If anyone makes mini-loafs or muffins, let us know!


I'm sorry there aren't too many good pictures of this bread. After I tried to slice it, it didn't look pretty anymore, but it was still delicious! And let's face it, being delicious is really all that matters here.

One Response to “Gluten Free Banana Bread”

  1. JoAnn Jeffrey says:

    Oh, it looks delicious! I’d like the end piece, please….

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