Special substitutions

Some people may ask why do I use certain flours in my recipes?
Allergies.
Regular Gluten-free mixes and recipes call for Rice, Potato Starch, Tapioca, Corn Starch, ect...
The allergies in my house contain Potato, Corn, Soy, Gluten (of course).
This has made it more difficult to bake allergy friendly foods straight from the books. Luckily for all parties involved, I am willing to experiment. Most of the time with success. I we were able to create breads and pastries from Potato starch, why not tapioca. Oops, tapioca starch alone makes for a sticky, gluey mess. Experimentation. Fun. Love for feeding people who can not eat commercially available food, or foods from special cookbooks. My recipes might not be for all, but send me a message and I can help with substitutions for your special requirements

Banana Bread GF DF

Banana Bread

This delicious bread is simple to make and free of Gluten, Dairy, Potato, Corn, Soy

Ingredients:

DRY

1 cup of Brown rice flour

1/2 cup of Tapioca starch flour

1/4 cup of Arrowroot flour

1/4 cup of sticky rice flour (glutinous, not gluten)

1/2 teaspoon xanthan gum

1/2 teaspoon of cream of tartar

1/2 teaspoon of baking soda

1/8 teaspoon salt

WET

4 oz. canola oil

1 cup sugar

2 large eggs

3 ripe bananas peeled and mashed

Directions:

Preheat oven to 350 F.

Lightly oil a 9 x 5-inch loaf pan and dust with rice flour or line with parchment paper

Mix Dry ingredients together.

In the bowl of your mixer combine sugar and canola oil. Beat with the paddle attachment for 3 minutes on medium speed. Add eggs, one at a time, until incorporated. Stir in the bananas for a minute. Add the Dry ingredients and stir until just blended.

Scrape batter into prepared loaf pan. Bake for 1 1/4 - 1 1/2 hours. Might need to foil the top after an hour in order to prevent over-browning.

Remove from oven and let cool in the pan for 10 minutes. Remove from pan and let cool to room temp before slicing.

Enjoy.