I’m not an overachiever when it come to gluten free baking. If I see a list of more than two flours or anything I can’t easily get my hands on, I won’t even look any further at the recipe. As often as possible, I want to use only brown rice flour and some starch, though I even avoid the extra starch as often as I can. That’s why this recipe has been a long time favorite!
It’s an adaptation from this White Lily Cookbook someone gave us as a wedding gift.
Preheat oven to 350.
Combine in a small bowl, stir together:
2 c brown rice flour
1/2 c starch (potato/tapioca/corn or mix of any of them)
1 t salt
1 t baking soda
1 t cinnamon
Combine in mixing bowl and beat until well blended:
3 eggs (best substitute written below)
4-5 mashed bananas (about 2 c after mashing)
1/2 c shortening (I prefer Spectrum)
1 1/2 c sugar
1 t vanilla extract
Directions: Add dry ingredients to mixing bowl and mix on low (or hand stir) only until moistened. Pour into muffin tins and bake for 18-20 minutes, until toothpick comes out clean or muffins are lightly brown on top.
Free tip for all quick bread recipes: Do not over stir or you’ll end up with rubbery muffins.
Options, because all allergy free bakers like options!
*Coconut oil substituted for shortening – I have found this to be too wet, so I don’t prefer it, but it works.
*If using a cup for cup gluten free flour blend, use 2 1/2 c of it and eliminate the starch.
*Egg substitute – 2T ground flax stirred into 2T warm water (let sit for 2-3 minutes to gel) – This is for EACH egg in a recipe and is a fabulous substitute for all breads and (non-snow white) cakes.
*Substitute 1/2 c almond flour to add some protein. Makes them a little heavy, but I don’t mind trading that for the added protein.
*Applesauce can be substituted for the oil in order to make these 2 point weight watchers muffins. The texture is different, but they’re still good.