Since my husband is diabetic, to avoid a blood sugar spike I use a whole grain baking mix. I totaled the flours, gums and starches to get an equivalent 3 1/3 cup GF baking mix. Based on other reviewers I added another 2/3 cup of mix for a total 4 cups mix and it had a "banana bread" consistency.
Without the xantham gum (which I cannot use), it still crumbles. Next time I will add 1 teaspoon unflavored gelatin and 1 Tablespoon Sure Jell pectin, which should help it hold together better.
After first rise, I scooped out the dough and split it between three GENEROUSLY OILED baking pans for the second rise, being careful not to fill beyond half full (preventing a messy spill-over).
Both times I have made this recipe, the bread has fallen and sunk in the middle. Next time I will probably set the timer for a 20 minute rise in my oven, and then turn my oven on to bake immediately - without moving the pans. Bake the mini loaves at 350 for 35 minutes.
This is definitely a recipe for intermediate or advanced users.
Despite all the issues above, this came out with a wonderful taste - far better than the store-bought heavy GF bread that I have been paying $5.00 a loaf for.
Thanks for sharing!
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Since my husband is diabetic, to avoid a blood sugar spike I use a whole grain baking mix. I...