Hi Ashish! Are you looking for a recipe that includes …

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Comment on Banana Sourdough Seed Loaf by Chantal.

Hi Ashish! Are you looking for a recipe that includes GF sourdough starter? The baking powder I use contains tapioca starch, cream of tartar and baking soda. Is it the baking soda that you would like to omit? I’m sure you could still bake the banana bread without it, the texture will be a little different that’s all. It just helps to fluff the texture up a bit. You ask about the egg; if you want to add a regular egg, I’m sure you could without a problem. That should also help to make the bread rise a little bit. Here’s an example of another banana bread recipe by Minimalist Baker (https://minimalistbaker.com/one-bowl-gluten-free-banana-bread/). This one includes some almond meal and no GF sourdough starter. In this one, you have the option of adding an egg if you wish. Hopefully, it will help you in creating something that works for you. Again, leaving the baking soda and powder is ok, the final texture will be different. If you use a gluten-free flour blend that includes xanthan gum, that will also change the texture.

Chantal Also Commented

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Emilie! Thank you for trying the Banana Sourdough Seed Loaf and tweaking it to work for you! I’m so happy that you like the nutritional aspect of this treat!


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I am currently working on a GF vegan flour guide. I hope to share it very soon!


Recent Comments by Chantal

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Hi Joanne! I don’t see why not. If you like walnuts, go for it! Pecans, hazelnuts, or sliced almonds would be equally tasty if you can consume any type of nuts. Ps. I froze some of the bars the last time I made a batch, and they are SO good to enjoy as a nice treat once in a while when the craving hits me. Especially if you can’t have traditional pecan bars/pie or butter tarts with gluten, sugar, eggs, dairy, etc., these maple bars are such a nice treat! If you do freeze some of the leftover bars, it’s best to thaw a little bit before eating or place the piece on a plate in the microwave for a few seconds.


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Hi! Thank you for trying this recipe! I am not an expert at deep frying but from my experience the oil has to be hot enough or the donuts will absorb too much oil and result in greasy and soggy donuts. Ideally 350-375°F. The temperature will drop a bit once the dough is cooking. Are you cooking on a gas or electric stove? Did you use a candy thermometer to check the temperature of the oil? I mean if yours were getting too dark too fast, lower the temperature even more next time to see if it’s better.


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Hi! I haven’t made these in a while. I do have organic coconut milk (can) and could try a version without brown rice flour. Which GF flour is in your gluten-free starter? Tell me, when you bake grain-free, which ingredients can you consume? Do you eat buckwheat (pseudograin)? What about cassava flour, coconut flour, tiger nut flour, etc.? What about starches? Are you okay with potato starch and tapioca starch? Let me know so we can create a new version for you. What about sugar? Are you okay with coconut sugar or maple syrup?


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Hi! Can I ask which brand of GF baking powder you tried? Is your batter too wet or not wet enough? And the apple? What kind did you use? Let me know so I can help you 😉


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Hi Mallory! Thank you so much for your comment and rating! I love learning that your family enjoys this recipe!


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