Gluten Free Banana Bread

After reading the book “Wheat Belly” by William Davis, MD, my mom and I decided to try eliminating wheat from our diet. A ‘wheat belly’ or fat stomach usually signifies a persons’ inability to properly digest wheat. Davis labels this as wheat intolerance, explaining how blood sugar levels are impacted more by wheat than pure can sugar. We are better off eating a Snickers candy bar over two slices of whole wheat bread. Wheat not only has addictive characteristics but also assists in causing diabetes, arthritis, dementia, etc. Coming from a family familiar with the ‘wheat belly’ it became important for us to change our diets and become healthier inside and out.
Over the past year, as my mom and I have limited our wheat intake, we realized the easiest way to eliminate wheat is to exclude all foods that contain gluten (which is in all wheat products) and so we are now trying to master the art of gluten free baking.
If you would like to lose your ‘wheat belly’ without spending a lot of money on small amounts of expensive gluten free foods. Let me tell you, there are some really good recipes out there. Here is a great one created by my mom. Enjoy!
2 1⁄ 4  cups brown rice flour
1⁄ 3 cup plus 1 tbsp. tapioca flour
2⁄ 3 cup plus 3 tbsp. potato starch
11⁄ 2 cups sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 1⁄ 4 tsp xanthum gum
6 ripe bananas
2 tbsp. lemon juice
3 eggs, beaten
3⁄ 4 cup canola oil
3⁄ 4 cup milk
Directions:  Preheat oven to 350° F. Blend together the dry ingredients. Mash bananas and add lemon juice. Combine beaten eggs, canola and milk. Combine bananas with egg mixture. Add dry ingredients, stir well. Pour into two greased loaf pans or a 9×13 cake pan. Bake until toothpick inserted into center comes out clean (about 45 min to 1 hour).
My mom posted her recipe on Food.com and someone kindly posted pictures of how their bread turned out!

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