Hi Val, We actually have an exciting new product called Gluten-Free Measure for Measure Flour. You can use it to replace the all-purpose flour in your favorite recipes (aside from yeast bread) without making any other changes. It will work perfectly to convert your sour cream banana bread to gluten-free and will likely be a much easier transition than trying to tweak the recipe with xanthan gum and additional eggs. We hope you give our Measure for Measure a try and like the results. Happy gluten-free baking! Kye@KAF

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