Last week I had some overripe bananas so I decided to try some gluten-free bread.  I went to the website where I found my gluten-free dinner rolls recipe at  Gluten-Free Goddess.  Instead of using the brown rice flour I decided to use coconut flour instead.  I have now learned that need to do some research on gluten-free flours.  Gee maybe a new post.  After I had prepared my batter I should have known something was wrong when it looked more like cookie dough. After I popped it into the oven I was looking on the Tropical Traditions website and saw a free drawing for some coconut flour. I went to the blog and began reading some of the posts.  To my horror it was saying that coconut flour absorbs a large amount of liquid so you have to use a lot more eggs when using this type of flour.  Needless to say I had a brick when it came out of the oven and it was quite dry.

Today I had some more overripe bananas and decided to follow the recipe a little closer.  In my recipe I used the grapeseed oil and mostly brown rice flour.  I didn’t have quite enough so I used approx. 1/8 cup of the sorghum flour and I also used the potato starch.  I didn’t have rice bran so I used flaxseed meal (ground flaxseed).  For the nuts I used pecans as that is what I had on hand.

It was worth baking this bread just for the smell alone.  It was wonderful to open the oven and smell the aroma of baking banana bread!  I could not wait for it to cool before I took it out of the pan and cut it. 

I loved the texture but it was a bit sweeter than I would have liked.  When I make it again I will cut the brown sugar.  Not sure if I will cut it by 1/4 or 1/2 cup.  It is so nice to know that there are so many great things to cook without wheat flour.

I am still waiting on the results from my blood tests to see if I have celiac disease but I will still try to eat gluten-free because I feel so much better.