Mastering Gluten Free Baking is always a challenge, and I have produced many bricks of dense and gummy products here that have never seen the light of day. In experimenting with a Banana Bread recipe though, I have something that I deem to be Pretty Good, and worth making again.
Here is what I did:
Pretty Good Gluten Free Banana Bread
¾ cup gf flour blend (rice, tapioca, potato, guar gum)
½ cup sorghum flour
¼ cup coconut flour
1 tbsp. ground flax seed
½ tsp. salt
½ tsp. cinnamon
1/3 cup coconut oil
2/3 cup sucanat
3 small, local eggs (I would use 2 regular sized eggs)
1 cup almond milk
1 ½ cup banana puree
1 tsp. vanilla extract
½ cup sunflower seeds
½ cup raisins
Blend the dry ingredients together. Blend wet ingredients. Slowly add dry ingredients to the wet, blending until fully combined. Add the seeds and fruits and blend until they are evenly distributed (you can use whatever you like here: walnuts, pecans, etc, cranberries, dates, even chocolate chips!)
Because GF baked goods tend to stay a little wet/gummy inside, pour a thin layer in a loaf pan, or use small muffin tins.
Bake at 350 degrees until a tester comes out clean. It usually takes a bit longer for a dense gf mix like this to get baked through, so be patient!