Gluten free delight – gluten and sugar free banana, date and seed bread.

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The no added sugar banana bread I made a few weeks ago proved to be quite popular.  This time around I attempted a gluten free version so my sister could enjoy it too. She was diagnosed a celiac a few years back,  so I try out new recipes with wheat ingredients and then adapt them to make them gluten free.

Gluten free baking is daunting at first, but once you’ve done the research and bought the proper ingredient it can be very rewardng and delicious. A lot of recipes ask for several different flours but I’ve been using Orgran Gluten Free Flour and find the only thing I really need to add is Xanthum gum (which I think some supermarkets stock but I just fill a container from my sisters stock).

I had tried other brands while I was working at a bakery, but Orgran seemed to work the best.

So here’s the Gf, Sf banana bread…..image

In a bowl mix together:

250g gluten free plain flour

2g bicarb

5g baking powder

3g table salt

5g Xanthum gum

Set aside.

Cream 120g butter  with 120g chopped dates and 40g glucose syrup (make sure it’s made from corn and gluten free) until the dates have broken down and blended really well with the butter. Add 1 egg (free range)  and beat well.  Add 280g peeled and roughly chopped banana and mix in.

Next throw in the flour mix and 150g milk (I used soy) at the last minute I also added 60g of seed mix (this is a mix I make up which consists of chia seeds, flaxseeds, pepita seeds and sunflower seeds. It’s great sprinkled on cereal  or  on the top of homemade bread before baking).  Mix well.

Spread mix into a baking paper lined loaf tin and bake at 180c for about 70 – 80 minutes.image

It’s actually surprisingly sweet for something that has no sugar added.

Enjoy…

 

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