quote:not ready to totally give up bread yet :-/
I made a gluten free banana bread with sorghum flour last week. The recipe called for 3-4 bananas, sorghum flour, eggs, honey, greek yogurt, cinnamon, nutmeg, vanilla extract, salt, baking soda, chopped walnuts. I have tried using almond and sorghum flour and I think the sorghum flour works better, plus it is about 1/3 the price of almond flour.
So it's not like you have to give up breads. You can use various gluten free flours on the market. In addition to almond and sorghum there is also coconut and other flours out there. Go to the gluten free section of your supermarket or Whole Foods Market, which has a large selection.
One thing I learned with using these flours with banana bread is you have to be very careful with the bake times as it will dry out quickly even if you slightly overcook it. I know all about the so called "toothpick test", but when you take a banana bread out of the oven it is very hot and it keeps baking after you take it out. So it is a bit of a trial and error process.