While we were in England, my aunty told my parents all about her gluten free diet. Dad, who had always scorned the idea of being gluten free, came to realise that being gluten free may have some, er, benefits. All this means for me is I have to make gluten free pizza bread and gluten free bread. My sister also became a vegetarian, and so I have to make really irritating little changes to cooking….
But sometimes I like trying to make yummy gluten free food. And it’s yummy when everyone in our family, not just the gluten free people, like to eat it. Like this banana bread. It is light and fluffy and perfect warm with butter.
I adapted the recipe from a cute little old fashioned style recipe book I bought in England.
- 4 oz butter
- 6 oz sugar
- 2 eggs, well beaten
- 3 tablespoons milk
- 1 tsp baking soda
- 2 ripe bananas (preferably overripe)
- 12 oz self raising GF flour (or add 5 tsp baking powder)
- 1 tsp xantham gum
- 1 tsp vanilla essence
- about 1/2 – 1 cup sultanas, raisins, or currants.
Set oven to 18o degrees Celsius, 350 Fahrenheit, or gas mark 4. Grease and line a 2 lb loaf tin (or a couple of small loaf tins). Cream the butter and sugar together in a bowl until light and fluffy. Add the eggs.
Mix the baking soda with the milk. Mash the bananas, and add them to the mixture with the flour xanthan gum and milk and mix well. Stir in the vanilla essence, and the sultanas. Put into the tins and bake for 40 – 45 minutes, until firm and skewer comes out clean. I had to put some foil over the top of the loaves halfway through, so they didn’t burn on top.
Leave in tin for 15 minutes, then turn onto wire rack. It says serve when cold, but why not slice off the crust and slather it in butter while it’s still nice and warm..like I did. 🙂
We mix up our own very basic GF flour mix at the moment, and it is still being adjusted. We got the basis of it from this book.
This is the mix I used today:
500 grams rice flour
300 grams potato flour
200 grams finely ground maize flour
Put it in a big jar and mix it together thoroughly.
We use this flour to make delicious bread and all sorts of baking. I am going to start sharing more gluten free recipes on here in the future…(like the Quinoa Bread…even I like that and I don’t have to eat it)
I also have a recipe for Sugar and Dairy Free Banana Bread. I think you could easily make that gluten free, by substituting the flour. Banana Bread is very adaptable.