Ingredients
1/2
cup tapioca flour
1/2
cup white rice flour
1/2
cup potato starch flour
1/4
cup garbanzo and fava flour
1/4
cup sweet white sorghum flour
1
teaspoon xanthan gum
1/2
teaspoon guar gum
1
teaspoon gluten free baking powder
1
teaspoon baking soda
1
teaspoon ground cinnamon
1
teaspoon salt
3/4
cup packed brown sugar
1
cup mashed very ripe bananas (2 medium)
1/2
cup ghee (measured melted)
1/4
cup almond milk, soymilk or regular milk
1
teaspoon pure vanilla
2
eggs
Preparation
Heat oven to 350°F. Generously spray bottom and sides of 9x5-inch loaf pan with cooking spray (without flour).
In small bowl, mix all flours, the xanthan gum, guar gum, baking powder, baking soda, cinnamon and salt; set aside. In medium bowl, beat remaining ingredients with whisk until blended. Add flour mixture; stir until thoroughly mixed. Pour into pan.
Bake 30 minutes. Cover with foil; bake 25 to 30 minutes longer or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly; store in refrigerator.
