In this recipe, I used oats, large, quick and oat …

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Comment on Sourdough Starter Banana Bread by Chantal.

In this recipe, I used oats, large, quick and oat flour because once combined with the other ingredients the oats help to stick everything together. Do you have a gluten-free flour mix at home? You could try subbing all the oats and brown rice flour (total 2-1/2 cups) with an all-purpose GF mix. Although please note that I haven’t tried it myself. You could try making a half batch of the recipe at first to test it out.

Chantal Also Commented

Sourdough Starter Banana Bread
Hi Cindy! I’m so glad you tried and liked this recipe! Thank you for taking the time to comment to let me know!


Sourdough Starter Banana Bread
Hi! Great question! I can’t recall if I tried that with this specific recipe. Although, if you feel up to experimenting, I’m sure you could give it a go. Because banana bread is a quickbread recipe, adding baking powder and baking soda will help with the texture without having to let the batter rest/rise. If you do try it, let me know how it goes!


Sourdough Starter Banana Bread
Hi Deanna! Which GF flours do you have on hand? I wouldn’t necessarily suggest swapping all the oat ingredients with an all-purpose GF flour mix. You could consider replacing 1 cup with a flour mix then also include buckwheat, sorghum, millet or even almond meal/flour (if you don’t have allergies to nuts). Instead of using large oats, quick oats and oat flour for a total of 2 cups, consider trying: 1 cup GF AP flour, 1/2 cup buckwheat flour with 1/2 cup of sorghum flour or almond meal/flour. The AP flour mix will include some starches that will be necessary to bind everything together. If you don’t want to use an AP flour mix, you will need to add some arrowroot starch, tapioca flour or potato starches to your other flours for a total of 2 cups. Let me know if you need further help.


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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Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.