Gluten Free Banana Bread [without the Gluten Free Taste]

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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.

Gluten Free Banana Bread

  • 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. 🙂

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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)

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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.

Sour Orange and Strawberry Doughnuts

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Sour orange doughnuts! They are SO good, my sister ate the lot and I only got one. I had this doughnut mix sitting in the cupboard…it had been there since before we went to England…over 3 months now!!!!  (It smelled all right 😛 ). Well I was feeling like something yummy and easy to make (pretty much just feeling piggy and lazy) so I got out my 3 month old jar of doughnut mix, added the butter and milk etc, and then decided I should put the effort in and make up a cool flavour.

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There are so many oranges ripening on our trees, so I squeezed an orange into the batter. Then I mixed up some white icing (butter, water, icing sugar…) and added orange colouring, orange juice and citric acid. Citric acid is basically sour white crystals that look like salt or sugar. In New Zealand, Citric acid is a common ingredient for getting sour flavours. In England, I think you have to buy it from a chemist or something. But anyway, it makes a delicious sweet-sour icing when I added about 1/2 a teaspoon.

I also made bright pink strawberry flavoured icing, for no other reason than I think pink doughnuts are just so cute! But they didn’t taste that good, kinda boring. The pink ones actually didn’t all get eaten – they are still sitting in the pantry!

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My 3 month old doughnut mix doughnuts came out great!

The recipe for making the doughnuts in a doughnut maker is here, If you want to make doughnuts like this, see my post.

I really think that doughnuts like this are NOT as delicious as traditional deep-fried ones, but on the other hard, they have much less fat. They are quicker and easier too.

My basic recipe for the sour orange icing would be:

Put on tablespoon of butter in a microwave safe bowl. Melt the butter in the microwave, add about a tablespoon of boiling water and stir in enough icing sugar to make it a nice smooth paste. If it is too small an amount, add more water and keep adding icing sugar, little bits at a time into you reach the right consistency. Add in about 1 tbsp of orange juice or a couple of drops of orange flavoring. Stir in citric acid to taste. (You might not like it too sour or you might like it really sour.) Remember that the sourness is balanced with the sweetness of the doughnuts. Colour the icing as bright as you want, and ice the cooled doughnuts.

Sorry this recipe is so rough, but it’s really just a point of making icing and flavoring it with orange and citric acid. Everyone seems to have their own ways of making icing anyway. 🙂

 

They are SO yummy, you have to try it. I think this would also be nice on cupcakes or a chocolate cake. Orange and chocolate really go well.

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The pink ones look pretty, but don’t bother with them. The orange ones taste great.

 

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Enjoy them! Becca :]

England at Last: 30 hour flight

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We are finally here in England. The room still sways around now and again. I wonder how long it will take to wear off?

I have started another blog, Journeys through the Fishbowl of Life

This is so that I can keep a record of photos and places I’ve visited etc. I will still be updating this blog as well. 🙂

I’ve already got lots of new ideas for Style it Pretty.

Here’s a few Instagram pics.

IMG_20130616_183131(Me and Emem…tired)

999535_671393022876027_788680765_n(atAuckland Airport with my wonderful amazing friend Rachel who came to see us off)

1016183_671392972876032_1576349604_n(at the airport again)

IMG_20130617_064219(Strawberrys mmm)