Friday, September 21, 2012

Banana Bread/Muffins

This recipe credit goes to my mother.  Our church had a breakfast potluck last week and she quickly whipped these up that morning.  GF muffins are better fresh anyways.  OH MY GOODNESS!  These muffins were so moist and fluffy and delicious.  I wish you could have seen the excitement on my face when she came in with those muffins.  For everyone who is celiac or gluten intolerant, you know what I am talking about.  You arrive at a breakfast potluck, take one look at the spread and "I guess I'll have the fruit."  I love fruit, but that is NOT a sufficient breakfast on its own.  So next time you are attending a breakfast potluck (or you just want some delicious muffins), whip up a batch of these.

This recipe was adapted from one we had used prior to going gluten free, and I'd say it made the switch rather nicely.  This recipe also works well as a loaf, so I'll give you both baking times below.



  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 3-5 ripe bananas, mashed
  • 2/3 cup brown rice flour
  • 2/3 tapioca flour
  • 2/3 cup sorghum flour
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 25 ml milk


  • Cream together butter and sugar.  Add eggs and vanilla, beat well.  Mix in mashed bananas.
  • In a bowl, mix together dry ingredients.
  • Alternate adding dry ingredients and milk and mix just until combined.
  • Bake at 350 degrees for approximately 1 hour (for a bread loaf) or 20 minutes (for muffins), or just until golden brown and a toothpick comes out clean.  

In our experimenting with muffins, my mother and I have come to the conclusion that the following mixture could be substituted into pretty much any muffin recipe.  However, we have also found that the key to making good gluten free muffins is having an ingredient that helps add moisture.  For example, adding fruit (bananas, berries) or veggies (zucchini) helps.  Also, a recipe with sour cream, plain yogurt or applesauce also transfer nicely.  But we invite you to take this flour mixture and try it in your favourite muffin recipe.  


  • 1 cup brown rice flour or white rice flour
  • 1 cup sorghum flour
  • 1 cup tapioca flour
  • 2 tsp xanthan gum
Makes 3 cups flour mixture.

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