I’ve been cooking a few Gluten Free things recently with a lot of success, and it is largely due to the fact that I have yet to try using alternate flours or gluten free flour yet. I have been using mixes and turning them into my own thing. I made a gluten free version of the citrus pressure cooker cake with a similar reaction to the original so I guess this is a bit of a selling point for cake mixes.
In saying this, I’ve found that adding in a little bit of chickpea flour (besan flour) actually adds a bit of texture and helps extend the mix if it seems like there’s too little for the quantity you want to make.
Now I called it a loaf because I didn’t have the right sized tin, so I used a foil tray instead, which made it more of a loaf looking thing rather than a bread, but it may as well be a bread. Because I only had a foil tray to make it in I extend the mixture, thus the need for the besan flour.
To add a little extra texture or fun you can add white choc chips or nuts of any kind (check allergies of course)
What you’ll need
- Gluten Free banana bread mix
- Besan Flour (1/4 cup-1/2 cup) – and accordingly add baking powder
- White Choc Chips
- Vanilla Essence
- Soy Milk
- Follow the method on the box but feel free to amend it as you please. Add the besan flur and associated baking powder into the dry mix
- I added some vanilla essence and blended the bananas with soy milk to get them properly mushed and also to try to keep it dairy free as much as possible. Add in the wet stuff (oil and eggs)
- You can also add in some banana friendly spices (weird terminology I know) like cinnamon or nutmeg to spice it up a little
- Add in your nuts or choc chips if you so please
- Pour into a tin and your set
I added choc chips on top and not in the actual mix so people could avoid them if they so pleased.