As soon as the weather cooled off I knew I had to bake something.
I wanted something sweet, but I struggle with the gluten free baking. I’ve learned that using one type of specialty flour sometimes creates baked goods that taste like sawdust. Mixing flours is a must, but I shy away from recipes with long lists of funky ingredients that I don’t know if I’ll ever use again.
With that in mind, I decided to modify a standard recipe. I baked this banana bread recipe substituting two brands of gluten free baking mix and brown rice flour for the wheat flour. The only other change was a slight increase in baking powder.
It’s yummy and moist and a very forgiving recipe. I may try to create some variations on this one, like cinnamon apple bread. Or pumpkin pecan bread. Or zucchini bread.
Whether you eat gluten-free or not, this recipe is a keeper.