Can I substitute gluten free flour for all purpose flour in banana bread?
with quick breads, they depend on baking soda or baking powder to rise so I would think it would work fine. If it were a yeast bread, you would be disappointed in the results if you were expecting the usual because yeast breads need the gluten to give it that airy quality, things made with the gluten free flour that I have tasted do taste a bit different and have a different texture but those are also being improved all the time.
Gluten free flours tend to absorb more liquid, so don’t be surprised if you need to add a little extra. It is not going to turn out the same. You should also check that the gluten free flour you choose has xanthan gum or guar gum included in the mixture, and if not you will need to add this to make up for the lack of gluten (Orgran brand flour has a gluten substitute included. I don’t know about other brands). This is not a substitute for yeast or raising agent (baking powder), so you still need to use that. Be careful about baking powder, and check the label, as this may contain gluten.
