Gluten Free Banana Bread [without the Gluten Free Taste]

IMG_4663

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. 🙂

IMG_4664

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)

IMG_4677

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.

Lemony Lemon ‘Brownies’

camera_20130503143708411

Creamy, sweet, and perfectly tart. This delicious, light, lemony “Brownie” is perfect for a spring picnic. (I say, as the days get colder and more wet and bleak here where I live…Winter is well on it’s way.) Have this as a nice change to chocolate brownie. (I know, Lemon “brownie” doesn’t make any sense, but what the name means is that it has a brownie type of texture, without chocolate. Try it! You will love it, I am sure.) Maybe this would be a lovely mothers day treat?

Lemony Lemon Brownies

Ingredients:
1/2 cup unsalted butter, softened

1/4 teaspoon sea salt

3/4 cup granulated sugar

   3/4 cup flour

2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice

For the tart lemon glaze:
2 tbsps lemon juice
4 tsps lemon zest
1 cup icing sugar

Directions:
1. Preheat the oven to 350 (180C) degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

IMG_20130503_121520_20130503142823972

5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.

IMG_20130503_121733_20130503143200306
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.

IMG_20130503_122236_20130503143430521
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice. Add more icing sugar if it is too runny. You want it thick enough to not soak into the brownies and make it soggy. (That’s what happened to mine! I have halved the amount of lemon juice so it is a thicker icing now.)
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

camera_20130503143959384

I have slightly adapted this great recipe from here.

these are mild, creamy, sweet