Wheat- and Gluten-Free Cranana-Nut Bread


Because soy flour is quite dense, it is used here in combination with rice and potato starch flours to produce a lighter texture in the bread. You can vary the fruit in this recipe according to personal taste, but bananas and dried cranberries are always a good choice because they’re rich in potassium and available year-round.

  • sliceServings


  • 3/4 cup soy flour
  • 3/4 cup rice flour
  • 1/2 cup potato starch flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 very ripe bananas
  • 1/2 cup soy milk
  • 1/4 cup safflower oil
  • 1/2 cup sugar or other sweetener
  • 1/2 cup silken tofu, pressed and drained
  • 1 tsp. vanilla extract
  • 1 cup dried cranberries
  • 1/2 cup chopped almonds or other nuts


  1. Preheat oven to 350 degrees. Lightly oil a 8- by 4 1/2-inch loaf pan and set aside.
  2. In medium bowl, mix flours, baking powder and salt.
  3. In food processor, combine bananas, soy milk, oil, sugar, tofu and vanilla and process until smooth. Add banana mixture to dry ingredients and mix just until blended. Fold in cranberries and nuts.
  4. Scrape batter into prepared pan. Bake until a toothpick inserted into center comes out clean, 45 to 50 minutes. Remove to wire rack and let cool 5 to 10 minutes. Turn bread out onto rack and let cool completely.

Nutrition Information

  • Serving Size: Makes 1 loaf (16 slices)
  • Calories: 165
  • Carbohydrate Content: 23 g
  • Fat Content: 7 g
  • Fiber Content: 4 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 83 mg