Our Guide to Low Carb Diets Laura Dolson explains that "While flax is not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega 3 fatty acids in flax leaves grains in the dust."
All good reasons to add naturally gluten-free flax to your diet! Our recipe for gluten-free banana flax bread is deliciously moist, has all the flavor of our original gluten-free banana bread even though 25% of the gluten-free flour blend has been replaced with freshly ground flax.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: One 8 1/2 x 4 1/2 inch loaf
- 1 1/2 cups gluten-free all purpose flour mix Gluten-Free Pantry All Purpose Flour Mix used in this recipe with good results (or use a similar gluten-free flour blend)
- 1/2 cup freshly ground flax meal (organic golden flax seeds used in this recipe)
- 3/4 teaspoon xanthan gum
- 3/4 teaspoon guar gum (ONLY add guar gum if the mix you are using DOES NOT contain guar gum - Gluten-free Panty All Purpose Flour Mix contains guar gum)
- 1 tablespoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cane sugar
- 1/2 cup unsalted butter (1 stick) room temperature
- 2 large eggs
- 1/2 cup Greek-style plain unsweetened yogurt
- 2 teaspoons vanilla extract
- 3 very ripe mashed bananas (I used medium-sized bananas in this recipe)
Preheat oven to 375° F / 190° C
Butter or spray one 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan (preferably heavy metal)
Use a clean coffee bean grinder to freshly grind flax seeds. In a large bowl combine gluten-free all purpose flour mix, flax meal, gum(s) baking powder, baking soda and salt. Use a large whisk to thoroughly combine dry ingredients.
Place sugar and room temperature butter in a mixing bowl and use an electric mixer to beat on high until the mixture is fluffy. Add eggs and beat until combined. Stir in plain yogurt and vanilla. Add the flour / flax mixture to the butter mixture and beat until mixed. Stir in mashed bananas. The mixture should be thick and shaggy.
Use a spatula to scrape the banana bread batter into prepared loaf pan. Dip the spatula in water and use it to shape and smooth the sides and top of the loaf. The batter is almost fill the loaf pan to the top.
Bake in preheated oven. Tent the loaf will foil after about 25 minutes or when the top is deep golden brown. Bake for 1 hour or until a wooden skewer inserted into the middle of the loaf comes out clean. Cool completely before cutting.
Gluten-free banana bread freezes well. Tightly wrap in freezer paper and place in a freezer plastic bag. Freeze for up to 2 months.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Learn more about Living with Celiac Disease - Tips and Resources