Why Is My Gluten Free Banana Bread Rubbery?
Gluten-free banana bread can turn out rubbery if there is too much liquid or not enough leavening agents in the recipe. Overmixing the batter can also lead to a rubbery texture. Using a combination of gluten-free flours, such as rice flour, potato flour, and tapioca flour, can also help create a better texture. Adding a binder, such as xanthan gum or psyllium husk, can also improve the texture of gluten-free baked goods.