Gluten free bread recipes taste different from regular bread recipes because of the flavor of the flours used to make them. When preparing gluten free bread recipes, ensure you check the packaging of every ingredient to be sure that they are all gluten free; especially for people who are allergic to gluten. Here's a delicious gluten free banana bread recipe with lemon drizzle, which tastes the same as 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
- One large tablespoon of fresh-squeezed lemon juice
- Four tablespoons of icing sugar for the lemon drizzle
- One (1) cup of unsalted butter or margarine
- Three (3) tablespoons of sodium bicarbonate
- 4 large eggs
- 1 1/4 cups of sugar
- 2 tablespoons of unsalted butter (this is separate from the butter used for the bread)
- Three large bananas
- Half teaspoon of salt
Preparation:
- Step one is to preheat the oven to 350F. This could save you time later.
- Mash the bananas (you'll need to use a blender) and set aside.
- In a deep mixing bowl, beat the butter and sugar together until you get a fluffy mix.
- Add the mashed bananas to the butter-sugar mix and blend well.
- Add the eggs to the mix, one by one, and fold well after each addition.
- In a separate bowl, mix the rice flour, baking powder and salt.
- Add the dry mix to the banana-egg mix.
- Mix well and check for any lumps. Lumps in the loaf will lead to the bread being cooked unevenly.
- Grease a bread pan with a little butter. Make sure you coat the pan 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.
- Bake the bread in the heated oven for about one to one and a half hours or until the top of the bread is firm to touch.
- Take the bread out of the oven and leave it to cool for 10 minutes.
- Mix the icing sugar with the freshly squeezed lemon juice to make the lemon drizzle.
- Drizzle over the bread loaf and let the bread cool completely.
- Gently remove the bread from the bread pan then cut in slices to serve.
This bread can be stored in an airtight container for at least 2 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
- One large tablespoon of fresh-squeezed lemon juice
- Four tablespoons of icing sugar for the lemon drizzle
- One (1) cup of unsalted butter or margarine
- Three (3) tablespoons of sodium bicarbonate
- 4 large eggs
- 1 1/4 cups of sugar
- 2 tablespoons of unsalted butter (this is separate from the butter used for the bread)
- Three large bananas
- Half teaspoon of salt
Preparation:
- Step one is to preheat the oven to 350F. This could save you time later.
- Mash the bananas (you'll need to use a blender) and set aside.
- In a deep mixing bowl, beat the butter and sugar together until you get a fluffy mix.
- Add the mashed bananas to the butter-sugar mix and blend well.
- Add the eggs to the mix, one by one, and fold well after each addition.
- In a separate bowl, mix the rice flour, baking powder and salt.
- Add the dry mix to the banana-egg mix.
- Mix well and check for any lumps. Lumps in the loaf will lead to the bread being cooked unevenly.
- Grease a bread pan with a little butter. Make sure you coat the pan 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.
- Bake the bread in the heated oven for about one to one and a half hours or until the top of the bread is firm to touch.
- Take the bread out of the oven and leave it to cool for 10 minutes.
- Mix the icing sugar with the freshly squeezed lemon juice to make the lemon drizzle.
- Drizzle over the bread loaf and let the bread cool completely.
- Gently remove the bread from the bread pan then cut in slices to serve.
This bread can be stored in an airtight container for at least 2 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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