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The key to wheat-free banana bread is the right combination of ingredients that stick together
Use a combination of barley, brown rice and soya flour in this wheat-free banana bread
This recipe yields about 12 muffins or two small loaves. Be sure to use small loaf tins as the batter will bake better. If you double the recipe, it will give you 12 good sized muffins and one loaf.
Eat the day you bake them. If you freeze the cooled muffins or loaf, you can put extras in the freezer but be sure to wrap well. They defrost quickly for quick-to-take treats.
Ingredients
Instructions
Bake for 30 minutes. Ready when you touch the surface (carefully, of course) and the muffin or bread bounces back.
Teresa Goff is a freelance writer and broadcaster. As the mother of one very allergic boy and one very energetic boy, she has learned how to make food out of nothing at all while playing lego and doing two art projects at once.