Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square metal baking dish with margarine.
Mix almond milk and vinegar together in a cup.
Mix rice flour, brown sugar, amaranth flour, soy flour, flax seed meal, baking powder, baking soda, and sea salt together in a large mixing bowl.
Beat bananas, almond milk mixture, egg, and coconut oil together in a separate bowl; add to rice flour mixture and stir until dry ingredients are completely moistened. Spread the mixture into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Per Serving: 223 calories; protein 4.6g; carbohydrates 41.4g; fat 4.9g; cholesterol 20.7mg; sodium 420.7mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.