My Gluten Free Banana Bread Traybake Recipe (dairy free) (2024)

FAQs

Why did my gluten free banana bread not rise? ›

Of course make sure that your yeast and baking powder is still active and fresh. Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately.

Bananas--I don't use overly ripe bananas like most people. I prefer less ripe bananas for my banana bread. Less ripe bananas means less mushy banana bread.

Baking powder is typically a combination of an acid (like cream of tartar), baking soda, and a starch to absorb moisture. These days, the starch found in baking powder is usually either potato starch or regular cornstarch, both of which are gluten-free. This, in turn, makes most baking powder gluten-free.

Banana bread freezes really well. Once the loaf is fully cooled, wrap it in plastic wrap. Then, wrap the loaf in aluminum foil. This will ensure it's airtight and will keep the loaf from drying out and avoid freezer burn.

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.

Gluten free bread needs to bake to a higher temperature than bread made from wheat. It also (usually) doesn't need to rise twice. If your bread machine doesn't have a gluten free cycle, your best bet might be to mix the dough in the machine on the dough cycle and then bake it in a regular oven.

Gritty texture in GF baked goods comes from not having the right balance of moisture and fats/oils to flour. Also, a coarse grind of flour or a blend of flour that contains too high a ratio of brown rice flour will contribute to coarseness.

You cannot just substitute rice flour (or other GF flour) into a bread recipe and have it turn out well. Gluten is what gives bread its 'bounce'. Without it bread is typically dry and crumbly. An extra egg, gelatin, extra leavening, or gums can be used to help create that bounce.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Is cornstarch OK for gluten-free? ›

Cornstarch is a fine, white powder processed from the endosperm of corn. The endosperm is the nutrient-rich tissue inside the grain. Corn is a gluten-free grain, and no other ingredients are typically required to make cornstarch. As a result, pure cornstarch — which contains 100% cornstarch — is naturally gluten-free.

When stored properly, banana bread can last 2 to 3 days at room temperature. However, if you want to extend its lifespan, you can store it in the refrigerator for up to a week. And if you really want to make it last even longer, you can freeze it for up to 3 months!

Frozen bananas are a great way to use overripe bananas in banana bread. If you're like me, you rarely remember to use your overripe bananas on the day they are perfectly ripe so freezing them is a great solution. Thawed bananas are easier to mash and can also add extra moisture to the batter.

Brown sugar is fantastic here too—it makes the loaf extra-moist. Melted butter – It perfects the moist texture and adds buttery flavor. Sub vegetable oil to make this recipe dairy-free! Eggs and baking soda – They help the loaf puff up as it bakes.

Even though you can't fix a banana bread that didn't rise, use this opportunity to check if your baking powder is still good and your baking soda too. You might need to replace them. Then analyze the recipe you used: are you sure there is enough leavening agent in the recipe for the quantity of batter?

YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING

You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.

Expectations: No question about it, gluten-free breads are denser than wheat breads, and they don't rise as high. Plus, they get most of their loft in the hot oven (that's called oven spring). Don't expect to see a lot of visible change while the loaf is resting (after its shaped).

Knead and shape the dough.

Use your hands to knead the dough into your desired shape/shapes. Then, you'll place it in the banneton or loaf pan for the proof. Rise, score, and bake! Let the loaf rise for one hour, or until it's light and puffy to the touch, and preheat the oven to 425℉ while it rises.