I have discovered the rice flour only recently, thanks to a gluten intolerant friend who uses it very often and I have to say it ‘a revelation! I’ve always only used it for breading and fried ’cause since the rice flour absorbs very little oil, the fried food remains light, dry and crisp making it more digestible and tasty (for example it is perfect for the Japanese tempura). However, recently I’m re-evaluating this flour for many other uses!
The rice flour has a low protein content (approximately 7%) and a low attitude to baking but, on the other hand, it is suitable for the production of pastry and cookies, for which it is not necessary structuring the grating determined by the gluten. We can recommend the rice flour for the preparation of dumplings “unbreakable” or biscuits and sablés.
I actually tried to use it for a gluten free banana bread!
- 2 or 3 ripe bananas, smashed
- 90 g melted butter
- 120 g sugar (if you prefer you can even use the honey)
- 2 eggs
- a bit of cinnamon
- 1 bag baking soda
- Pinch of salt
- 180 g rice flour
- 2 or 3 spoons of milk or yogurt or coconut milk if you like it!!
- 70 g nuts
- dark chocolate flakes (as much as you want!)
Preheat the oven 180°. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Add in the sugar, the eggs, and the cinnamon. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, and finally nuts and chocolate. When everything is well mixed put everything in a loaf pan and bake for 45 min.
Try to dip a toothpick in the dough, when it comes out clean it means that the cake is ready. Bring it out and, when it is still hot, add above a little bit of ground hazelnuts and chocolate chips! served warm…
Easy…fast..perfect for a healthy breakfast or snack