Ingredients
Scale
- 225g beige rice flour
- 125g potato starch
- 100g white tapioca starch
- 50g brown ancient grains
- 12g double-acting baking powder
- 6g baking soda
- 3g cream of tartar
- 7.5g xanthan gum
- 10g psyllium husk powder
- 3 ripe bananas, mashed
- 200ml buttermilk
- 100g sugar
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the beige rice flour, potato starch, tapioca starch, brown grains, baking powder, baking soda, cream of tartar, xanthan gum, and psyllium husk powder.
- In a separate bowl, mix the mashed bananas, buttermilk, and sugar until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into a greased loaf pan and smooth the top.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure all ingredients are at room temperature before mixing. Consume within 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian