Gluten Free Bread. This recipe is always useful when you have a bunch of ripe bananas on hand. They can be used as the key ingredients in this moist cake like bread.
1. Preheat oven to 350 degrees. Lightly grease one
medium loaf pan (8.5x4.5 inches). Sprinkle with
gluten-free flour.
2. In a large bowl, combine High-Fiber Flour Blend,
cocoa, baking soda, baking powder, cinnamon,
xanthan gum and salt.
3. In a separate bowl, cream sugar and shortening
until mixed. Blend in vanilla and mashed
banana and milk of choice. Beat together until
smooth and creamy. Toss in zucchini and blend
well with a spoon or spatula. Add this mixture
to the dry ingredients and blend.
4. Spoon batter into prepared pan. Bake in
preheated oven for 40 to 45 minutes until
done. Cool 10 minutes before removing loaves
to wire rack to cool completely
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 21 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2418.9mg | 83 % | |
Potassium 80.6mg | 2 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.5g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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