![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Recipe: Brown Butter Cardamom Banana Bread
Over on ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
gluten_free, I posted a recipe for Brown Butter Cardamom Banana Bread, converted to gluten-free by yours truly with a great deal of weighing, measuring, and math.
I started with this suggestion for a gluten-free flour mix:
I substituted sorghum flour for 10% of the white rice flour based on what was in some of the gluten-free mixes at the store.
You can see that this an inconvenient mix of pounds, cups, and percentages, so it took a lot of work to come up with a usable recipe. The banana bread turned out great!
gluten_free, I posted a recipe for Brown Butter Cardamom Banana Bread, converted to gluten-free by yours truly with a great deal of weighing, measuring, and math.I started with this suggestion for a gluten-free flour mix:
Basic Gluten-Free Flour Substitute: 1 pound white rice flour + 1/2 cup tapioca flour, whisked together.
Geri says this works best in recipes that call for two cups of flour or less, which includes most cookies, bars, and other smaller baked treats. You can substitute this rice flour mix one-for-one with all-purpose wheat flour in these recipes.
I substituted sorghum flour for 10% of the white rice flour based on what was in some of the gluten-free mixes at the store.
You can see that this an inconvenient mix of pounds, cups, and percentages, so it took a lot of work to come up with a usable recipe. The banana bread turned out great!