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.
In a bowl mix together:
250g gluten free plain flour
5g baking powder
3g table salt
5g Xanthum gum
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.
It’s actually surprisingly sweet for something that has no sugar added.