Gluten Free All Purpose Flour Banana Bread
Banana bread is a classic American treat that never goes out of style. However, for people with gluten sensitivities or celiac disease, enjoying this beloved dessert can be a challenge. Fortunately, there is a simple solution: gluten free all purpose flour. By substituting traditional flour with a gluten free alternative, you can still enjoy the moist, fluffy texture of banana bread without any adverse reactions to gluten.
What is gluten free all purpose flour?
Gluten free all purpose flour is a type of flour made from a blend of different gluten-free flours and starches. It is typically made from a combination of rice flour, tapioca flour, cornstarch, and sometimes xanthan gum, which is used as a binding agent to help the flour rise and hold together. This type of flour is designed to be a one-to-one substitute for traditional wheat flour, making it perfect for baking and cooking.
Why use gluten free all purpose flour for banana bread?
Using gluten free all purpose flour for banana bread offers several benefits. Firstly, it allows people with gluten sensitivities or celiac disease to enjoy the dessert without any negative side effects. Secondly, it adds a healthier twist to a classic recipe. Gluten free all purpose flour is typically lower in carbohydrates and calories than traditional wheat flour, making it a great choice for those who want to follow a healthier diet. Additionally, it is often enriched with vitamins and minerals, such as iron and B vitamins, which can boost your overall health.
How to make gluten free all purpose flour banana bread
Making gluten free all purpose flour banana bread is easy and straightforward. Here is a simple recipe that yields a delicious, moist and fluffy banana bread:
Ingredients:
- 2 cups gluten free all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 4 ripe bananas, mashed
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch bread pan with butter or cooking spray.
- In a medium-sized mixing bowl, whisk together the gluten free all purpose flour, baking powder, baking soda, and salt.
- In a separate large mixing bowl, cream together the white sugar, brown sugar, and softened butter until light and fluffy.
- Add in the eggs, mashed bananas, and vanilla extract, and mix well.
- Sift in the dry ingredients into the wet mixture, and stir until just combined. Do not overmix as this could lead to a dense bread.
- Pour the batter into the prepared bread pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes before removing and transferring to a wire rack to cool completely before slicing and serving.
Conclusion
Gluten free all purpose flour banana bread is a delicious and healthy alternative to traditional banana bread. By substituting gluten-free flour for traditional wheat flour, you can enjoy this classic dessert without any adverse reactions to gluten. This recipe is easy to make and yields a moist, fluffy, and flavorful bread that is perfect for breakfast, dessert, or as a snack. Give it a try today and discover the joys of gluten-free baking!
