I found a huge bag of Bob’s Red Mill gluten-free flour in my pantry, and I have a bunch of overripe bananas in my freezer, so I decided to experiment and make a banana bread recipe from Clean Eating mag, subbing the GF flour for regular flour, 1:1. I added 3/4 tsp xantham gum per cup of GF flour as the bag suggested, but the end result still turned out very dense and baked somewhat unevenly. Anyone worked with this flour mix before, and if so, any tips? The taste is fine, but the texture is definitely identifiably gluten-free (i.e., spongey without a nice rise).
It’s still good with natural peanut butter, though.