Gluten Dairy Egg Free Banana Muffins Bread Recipes

BEST GLUTEN /DAIRY/ EGG FREE BANANA BREAD

Best Gluten /Dairy/ Egg Free Banana Bread image

This is a modification of my favorite regular banana bread from my "Home Baking" cookbook. I made it gluten free and Dairy free so my nephew could eat it and it turned out GREAT! My kids, who don't usually like my G.F. food actually told me this was the best banana bread they had ever eaten, even before they knew it was G.F. I used my own mixture of G.F. flour which I will put in a note at the end of the recipe or you can make up your own. Happy eating!

Provided by Chef Q in Oregon

Categories Lactose Free

Time 1h

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 1/4 cups gluten free flour
1 teaspoon baking soda
1/2 tablespoon xanthan gum
1 teaspoon salt
2/3 cup sugar
4 bananas, very ripe, I used frozen then thawed with juice
1 teaspoon pumpkin spice
1 tablespoon vanilla
1/2 cup rice milk, vanilla
3 tablespoons coffee, liquer or 3 tablespoons dark rum
1/4 teaspoon rice vinegar

Steps:

Pre-heat oven to 375.
spray bread pan with a cooking spray or coat with oil.
combine dry ingredients in a bowl.
In a blender, blend the wet ingredients.
In a large bowl, using an electrical mixer, alternate the wet and dry ingredients mixing thoroughly (The dough will be very thick).
Scoop into bread pan, mini-loaf pan or muffin pan, and bake at 375 for 35-40 minute for a regular loaf, 25-30 for mini-loafs or 15-20 minute for muffins.
Note: You can add 1 cup sweetened coconut, chocolate chips or nuts for added variety.
Flour mixture: 1 cup Sweet Sorghum, 1 cup Brown Rice, 1/2 cup Coconut flour, 1/2 cup tapioca starch, 3 Tbs. Buckwheat flour.

Nutrition Facts : Calories 258, Fat 0.7, SaturatedFat 0.1, Sodium 455, Carbohydrate 58.9, Fiber 2.5, Sugar 24.2, Protein 4.3

GLUTEN, DAIRY & EGG FREE BANANA MUFFINS (BREAD)

Gluten, Dairy & Egg Free Banana Muffins (Bread) image

I've had trouble finding recipes for my daughter since new allergies are presenting. This is something I put together. We use Lactade milk, so to make it dairy free use a rice milk or equivelant.

Provided by CeliacMom

Categories Quick Breads

Time 10m

Yield 48 mini muffins

Number Of Ingredients 16

Ingredients

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Ener-G Egg Substitute
1 teaspoon salt
1 cup chopped nuts (optional)
1 1/4 cups sugar
1/2 cup Butter Flavor Crisco
1 large very ripe banana, mashed
1/2 cup lactade lactose-free milk (or dairy free sub)
1 teaspoon vanilla
1/2 cup cold water
2 teaspoons ground flax seed meal
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
3 teaspoons xanthan gum

Steps:

In a medium bowl sift together all dry ingredients except nuts and set aside.
In a large bowl mash the banana. Add the sugar, Crisco, flaxmeal egg replacer, milk (or sub) and vanilla. Mix well.
Mix dry ingredients into large bowl with wet ingredients and mix well. Fold in nuts.
Spoon into greased mini muffin tins and bake 10-12 minutes. Cool on wire rack.
Mini muffin tins are the only way I've tried so far but I'm sure this could be bread or regular sized muffins as well.
Flaxmeal Egg Replacer:.
In a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
GF flour mix:.
2 cups rice flour.
2/3 cup potato starch.
1/3 cup tapioca starch.
3 teaspoons xanthan gum.

Nutrition Facts : Calories 74.8, Fat 2.3, SaturatedFat 0.9, Cholesterol 1.2, Sodium 83.7, Carbohydrate 13, Fiber 0.4, Sugar 5.6, Protein 0.6

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