Gluten free bread recipes taste different from normal bread recipes due to the taste of the flours used to cook them. When cooking gluten free bread recipes, make sure you check the packaging of each ingredient to ensure that they're all gluten free; particularly for folks that are allergic to gluten. Here is a delicious gluten free banana bread recipe with lemon drizzle, which tastes just like regular bread.
Ingredients:
- Two (2) cups of rice flour, or a combination of one (1) cup of rice flour and one (1) cup of buckwheat flour
- 1 large tablespoon of freshly squeezed lemon juice
- Four (4) tablespoons of icing sugar for preparing the lemon drizzle
- 1 cup of unsalted butter or margarine
- 3 tablespoons of bicarbonate of soda
- Four (4) large eggs
- One and a quarter cups of sugar
- 2 tablespoons of unsalted butter (this is separate from the butter used for the bread)
- Three large bananas
- 1/2 teaspoon of salt
Preparation:
- The first step is to heat the oven to 350F. This will save time later.
- Mash the bananas (you will have to use a blender) and leave aside.
- In a deep bowl, beat the butter and sugar together to get a fluffy mix.
- Add the mashed bananas to the fluffy mix and blend well.
- Break in the eggs, one by one, and fold well after each addition.
- In a new bowl, mix together the rice flour, baking powder and salt.
- Add the dry mix to the banana-egg mix.
- Mix the ingredients well and check that there are no lumps. Lumps in the mixture will lead to the bread not being cooked evenly.
- Grease a bread loaf tin with butter. Coat evenly on all sides.
- Dust a fine layer of rice flour on the butter to stop the bread mix from sticking to the tin. This can also give the bread loaf a crusty outer covering.
- Pour the bread batter in the bread loaf pan and spread it out evenly.
- Let the bread bake in the preheated oven for approximately 1-1 1/2 hours or till the top of the bread is firm to touch.
- Take the bread out of the oven and let it cool for ten (10) minutes.
- Mix the icing sugar with the fresh lemon juice to make the lemon drizzle.
- Drizzle over the bread loaf and let the bread cool completely.
- Gently remove the bread from the tin and cut in slices to serve.
This banana bread can be stored in an airtight container for approximately two weeks.
Ingredients:
- Two (2) cups of rice flour, or a combination of one (1) cup of rice flour and one (1) cup of buckwheat flour
- 1 large tablespoon of freshly squeezed lemon juice
- Four (4) tablespoons of icing sugar for preparing the lemon drizzle
- 1 cup of unsalted butter or margarine
- 3 tablespoons of bicarbonate of soda
- Four (4) large eggs
- One and a quarter cups of sugar
- 2 tablespoons of unsalted butter (this is separate from the butter used for the bread)
- Three large bananas
- 1/2 teaspoon of salt
Preparation:
- The first step is to heat the oven to 350F. This will save time later.
- Mash the bananas (you will have to use a blender) and leave aside.
- In a deep bowl, beat the butter and sugar together to get a fluffy mix.
- Add the mashed bananas to the fluffy mix and blend well.
- Break in the eggs, one by one, and fold well after each addition.
- In a new bowl, mix together the rice flour, baking powder and salt.
- Add the dry mix to the banana-egg mix.
- Mix the ingredients well and check that there are no lumps. Lumps in the mixture will lead to the bread not being cooked evenly.
- Grease a bread loaf tin with butter. Coat evenly on all sides.
- Dust a fine layer of rice flour on the butter to stop the bread mix from sticking to the tin. This can also give the bread loaf a crusty outer covering.
- Pour the bread batter in the bread loaf pan and spread it out evenly.
- Let the bread bake in the preheated oven for approximately 1-1 1/2 hours or till the top of the bread is firm to touch.
- Take the bread out of the oven and let it cool for ten (10) minutes.
- Mix the icing sugar with the fresh lemon juice to make the lemon drizzle.
- Drizzle over the bread loaf and let the bread cool completely.
- Gently remove the bread from the tin and cut in slices to serve.
This banana bread can be stored in an airtight container for approximately two weeks.
About the Author:
Anukriti has a completely unique viewpoint on bread and bread recipes. Anukriti's keen eye for 'cause and effect' enables her to substitute local ingredients and techniques in classical bread recipes.Her Banana Bread Recipe with Lemon Drizzle is Anukriti's latest fantastic offering.More of Anukriti's unique recipes are found on Bread Recipe Secrets.
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