Quick breads made gluten free and vegan have been tricky. I’ve tried altering a super yummy full allergy zucchini bread recipe and it always came out super dense. I found a vegan banana bread recipe online and altered it some to be soy free and gluten free. For the egg substitute you can use egg replacer, flax meal or an extra banana. I’ve tired both ways and find that the egg replacer or flax meal just does a better job. The extra banana makes the bread a little stickier than I like. The end result is yummy though. I think it’s pretty yummy. So does Landon.
3/4 cup sugar
1/2 oil ( I use just shy of a 1/2 cup)
3 tsp. egg replacer mixed with 1/4 cup water (2 egg substitute) OR 2 T flax meal mixed with 1/4 cup water OR 1 banana
1 cup mashed bananas mixed with 1 tsp baking soda
2 T milk (almond is what I use)
1 tsp baking powder
1 cup rice flour
1/2 cup tapioca flour
1/4 cup corn starch
1/4 t xanthan gum
pinch of salt
Preheat oven to 350 ° F. Cream the oil and sugar together, add the rest of the ingredients and mix together until well blended. Pour into a well greased loaf pan (this makes one loaf) and bake for 45-50 minutes (check with a tooth pick), or pour into muffin tins lined with cups about 3/4 of the way full and bake for 20-25 minutes.
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