![]() ![]() I’d recommend melting the coconut oil prior to mixing otherwise it is difficult to blend it completely and you might end up with little ‘pieces’ of oil here and there. I used coconut oil, rice flour and regular white flour, ground almond, soy milk and no maple syrup. So I have made it only once and made a LOAF and MUFFINS. Will try another loaf recipe next time.Īnother brilliant recipe, thank you for sharing! The stick still had stuff stuck to it, but they were baked enough when I sliced them. In the end, I just decided to hope for the best. In the mini-loaf pans, it’s supposed to take less time, but it took a good 2 HOURS in the oven – I lost track because I kept adding 10 minutes, then 15 minutes over and over again. Fortunately, I could smell them burning and I quickly made the change. For anyone else trying this, you have to use the bottom rack because the loaves touched the top element pretty quickly. (If you could suggest ONE kind of flour to use in place of a blend, it would be much appreciated.) The other difference is that I used mini-loaf pans in the toaster oven (small space). I’ve never had any problems substituting oat flour for the gluten-free blend in any of the other recipes I’ve tried. I live in a small space, so I simply can’t buy a bunch of things and mix them together. The only ingredient that I used not listed was oat flour instead of the gluten-free blend. The loaves I made are not inedible they’re just not as banana-y as I had hoped. ![]() It’s also very, very dense, which I kind of expected given that it’s gluten-free. I didn’t find it to be as banana-y as the banana muffins I usually make. ![]()
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