Gluten-free Bread With Banana Puree As A Baking Agent

According to the U.S. National Digestive Diseases Information Clearinghouse, or NDDIC, celiac disease -- the inability to tolerate gluten -- is a common genetic digestive disorder around the world. Gluten is a protein in grains such as wheat, barley or rye. This means that celiac disease sufferers cannot eat conventional bread. But there are bread alternatives made out of gluten-free flour. You can combine these flours with banana puree to make a nutritious, delicious, gluten-free bread.

Rice Flour Version

The U.S. Department of Agriculture's Grain Marketing and Production Research Center, or GMPRC, lists rice flour as gluten-free. You can combine rice flour with bananas, eggs, sugar, butter and gluten-free baking powder to create a type of baked rice-banana bread that can replace breakfast toast. Pureeing the bananas creates a smoother texture to this version of banana bread. Rice flour is finer than conventional wheat or cake flour, and it's best combined with equally fine or smooth ingredients.

Corn Flour Version

Corn flour is another gluten-free ingredient for bread. You can combine this with rice flour and add it to a banana puree bread recipe. According to BBC Food Recipes, this version also makes good muffins. Simply add sultanas to the batter or to the top portion of each muffin right before baking for extra sweetness. These little quick-breads are best served warm with a pat of nondairy butter substitute on top.

Almond Flour Version

According to the American Dietetic Association, you can combine almond flour with banana puree to create a denser type of bread suitable for dessert.The addition of honey, vanilla and cinnamon to the batter also enhances the bread's flavor. Compared to rice flour, which creates a fine-textured bread, almond flour naturally creates dense and crumbly bread. To keep this version of banana bread moist, make sure to use very ripe bananas for the banana puree.

Mixed Starch Version

A mix of rice flour, tapioca starch and potato starch mixed with banana puree creates a very fluffy banana bread. To give the bread more height, the GMPRC also suggests adding well-beaten eggs whites to the recipe. Beaten egg white foam has numerous trapped air bubbles; when folded carefully into a banana puree-mixed starch batter, it gives the resulting baked bread a honeycomb-like structure of small holes similar to those found in conventional wheat breads.