The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Mix rice flour, sugar, baking soda, and xanthan gum in a large bowl.
Then, in a large measuring cup, combine the oil and bananas.
Add oil/banana mixture into the bowl with dry ingredients and add about 2 Tbsp of orange juice or slightly more until the mixture is moist.
Put into muffin tins or 8″ cake pan bake for about 25-30 minutes (longer for cake) at 350 ° until golden brown.
Optional Crumble Topping:
To make the crumble topping, keep about 1 Tbsp of the batter out. To that add about 1/4 c of quick oats, some sugar and some cinnamon. If it’s too dry, add a little oil or OJ. Stir that together and place it lightly on top of the cake batter- don’t tamp it down, just let it lay loosely. The texture and flavor is a nice touch, and it looks pretty.
This keeps very well and can be frozen. It might make a nice treat for those of you in need of breakfast foods. You can bulk it up by using different bran flours, or adding a protein powder.
If you cannot use orange juice, the original leavening for this cake was 1 tsp baking soda plus 1/4 tsp unbuffered vitamin C crystals and apple juice in place of the orange juice. If you don’t have vitamin C crystals available, the orange juice is enough to activate the baking soda.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.