Best Gluten /Dairy/ Egg Free Banana Bread

• 2 14 cups gluten free flour
• 1 teaspoon baking soda
• 12 tablespoon xanthan gum
• 1 teaspoon salt
• 23 cup sugar
• 4 bananas, very ripe, I used frozen then thawed with juice
• 1 teaspoon pumpkin spice
• 1 tablespoon vanilla
• 12 cup rice milk, vanilla
• 3 tablespoons coffee, liquer or 3 tablespoons dark rum
• 14 teaspoon rice vinegar

1. Pre-heat oven to 375.
2. spray bread pan with a cooking spray or coat with oil.
3. combine dry ingredients in a bowl.
4. In a blender, blend the wet ingredients.
5. In a large bowl, using an electrical mixer, alternate the wet and dry ingredients mixing thoroughly (The dough will be very thick).
6. Scoop into bread pan, mini-loaf pan or muffin pan, and bake at 375 for 35-40 minute for a regular loaf, 25-30 for mini-loafs or 15-20 minute for muffins.
7. Note: You can add 1 cup sweetened coconut, chocolate chips or nuts for added variety.
8. Flour mixture: 1 cup Sweet Sorghum, 1 cup Brown Rice, 1/2 cup Coconut flour, 1/2 cup tapioca starch, 3 Tbs.
9. Buckwheat flour.

flour, baking soda, xanthan gum, salt, sugar, bananas, pumpkin spice, vanilla, rice milk, coffee, rice vinegar

Taken from www.food.com/recipe/best-gluten-dairy-egg-free-banana-bread-440598 (may not work)