gluten & dairy free mini banana breads

I've been making dairy free banana bread for awhile (I'm extremely lactose intolerant).  Thought I would try making it gluten free as well.  They turned out pretty well - maybe a little grainy.  Next time I might try reducing the brown rice flour to 1/4 cup and increasing the all-purpose gluten free flour to 1 1/2 cups.  Here is the recipe as I made it tonight:

gluten & dairy free mini banana breads



1 cup gluten free all-purpose baking flour (Red Mill)
1 cup brown rice flour
1 tsp baking soda
1/2 tsp guar gum
1 tsp salt
1/2 cup canola oil
3/4 cups brown sugar
2 eggs
1 1/2 cups mashed ripe bananas (about 3 ripe bananas)
1/3 cup almond milk (or soy milk)
1 tsp vinegar
1/2 tsp cardamom
cooking spray

1. Preheat oven to 325°.

2. Combine all dry ingredients in a medium bowl and blend well.  In a separate medium bowl blend all wet ingredients.  In a large bowl add dry ingredients alternately with liquids, beginning and ending with a dry (this helps to make the bread less “heavy”).  Spray mini 12-loaf pan with cooking spray and spoon batter into pans with an ice cream scoop.  Bake 17 minutes or until golden brown and pick inserted in center of loaves comes out clean. Do not over bake! Alternately use one 9” x 5” loaf pan and bake 50-60 min.