Lactantia Healthy Attitude Omega 3 Margarine has no casein. It is a non-hydrogenated margarine - no trans fats. Just check the labels. Also the most common baking powder here in Canada uses tapioca flour. And it is my favourite after trying both Clabber Girl and Rumford.
If anyone has a problem with commercial baking powder (due to the cornstarch filler), I have GREAT success with "homemade" baking powder that contains no cornstarch. I do not, however, recommend making a batch ahead of time as it tends to lose its potency. 1 tsp. baking powder = 1/4 tsp. baking soda + 1/2 tsp. cream of tartar. (Yes, I know that 1/4 + 1/2 does not = 1, but trust me!! You will be pleased with the results!)
Just a warning about butter....AND margarine... If you are casein intolerant, you will want to avoid almost all margarines as well. Read the labels, all but Nucoa (at this time) contain some form of milk or dairy. Up until last week I had never experienced any problem with butter although my friend who is also casein intolerant cannot handle it. Well, Sunday afternoon and all night I was sick because of eating butter on my atepas. DANG!! I have a lot of success using virgin coconut oil in recipes and also on toast. I have not tried ghee, although I hear that it is fine since all of the milk solids have been clarified out. Maybe someone has experience with that they can share?
Yikes, I didn't even think about the butter being dairy. I kept thinking about milk. The support group person who I got the recipe from used margarine and had good results. Here's some substitution information I looked up for you:
BUTTER SUBSTITUTE Polyunsaturated butter or oil (1 tbsp. butter = 1 tbsp. butter.) If you wish to substitute butter for oil, use 1 1/4 cup butter for 1 cup oil. When recipes call for oil without specifying the kind, it means polyunsaturated oil. When recipes call for butter, use a butter high in polyunsaturated.
Thanks for the recipe, but like mine it has butter, which is dairy. I wonder if I can use mine and just use crisco? Do they exchange easily? OMG I didn't realize that baking powder has corn in it. Thanks for bring that to my attention.
this recipe originally appeared on the old St Johns list and later posted by a member of the Phoenix Celiacs (my source). The first time I made it, I marked it as *Excellent! and have been making it since 2005. It is a favourite. Please read notes below recipe for details, variations, substitutions, etc.
Preheat oven to 350 F 1 3/4 cups gluten free flour 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/4 tsp xanthan gum 1/3 cup unsalted butter 2/3 cup sugar 2 eggs (well beaten) 1 cup mashed ripe bananas (2lg or 3sm bananas?) Optional: add 1/2 tsp cinammon
Mix together dry ingredients (except sugar) in one bowl, set aside. Cream the butter in another bowl, gradually adding sugar until light and fluffy. Add the beaten eggs and beat thoroughly. Stir in mashed bananas. Mix the wet ingredients into the dry and beat after each addition. Turn the batter into a prepared bread pan or muffin pan. Bake at 350 about 1 hour and 10 minutes, until the top is golden brown and skewer comes out clean
Notes: - GF flour - I use Bette Hagmans original basic mix only with brown rice flour - for a large flour mix - 3 c. brown rice flour + 1 c. potato startch + 1/2 c. tapioca starch - I add a tbsp of ground flax seed to my dry mix - I use 1/2 c. sugar after making it the first time since I like a less sweet banana bread. The sweetness is affected by the ripeness of your bananas. - I only use butter but poster used regular margarine - Baking Powder - mine uses tapioca starch, not corn - I've never added cinnamon as I am allergic to it. - preparing pans - poster used wax paper then greased with shortening and dusted with gf flour. I use parchment paper in a loaf pan or grease a 12 muffin stoneware pan. - baking time was 60 minutes in poster's oven for the bread pan. If I use a loaf pan, mine takes 1hr & 10 min. Muffins take less time so watch them after 45 min.
I agree with the poster that the bread was very moist and held together wonderfully. This is the only Banana bread recipe I now make!
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