How to Prepare Tasty Gluten Free Banana Bread and Lemon Drizzle
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
- 1 large tablespoon of freshly squeezed lemon juice
- 4 tablespoons of icing sugar to make the lemon drizzle
- One (1) cup of unsalted butter or margarine
- Three tablespoons of baking soda
- Four large eggs
- One and a quarter cups of sugar
- Two (2) tablespoons of unsalted butter (this is separate from the butter for the bread)
- Three (3) large bananas
- 1/2 teaspoon of salt
Preparation:
- The initial step is to pre-heat the oven to 350F. This can save you some time later.
- Mash the bananas (you'll need to use a blender) and set aside.
- In a deep mixer bowl, beat the butter and sugar together to create a fluffy mix.
- Add the mashed bananas to the butter-sugar mix and blend well.
- Break the eggs in, one at a time, and fold well after each addition.
- In a separate bowl, mix the rice flour, baking powder and salt.
- Add this to the prepared banana and egg mix.
- Blend well and check that there aren't any lumps. Lumps in the batter will lead to the bread being unevenly cooked.
- Grease a bread loaf tin with butter. Coat evenly on all sides.
- Dust a fine layer of rice flour in the pan to prevent the bread mixture from sticking to the sides. This will also give the bread a crunchy outer coating.
- 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 allow it to cool down for ten minutes.
- Mix the icing sugar with the fresh-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 pan and 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
- 1 large tablespoon of freshly squeezed lemon juice
- 4 tablespoons of icing sugar to make the lemon drizzle
- One (1) cup of unsalted butter or margarine
- Three tablespoons of baking soda
- Four large eggs
- One and a quarter cups of sugar
- Two (2) tablespoons of unsalted butter (this is separate from the butter for the bread)
- Three (3) large bananas
- 1/2 teaspoon of salt
Preparation:
- The initial step is to pre-heat the oven to 350F. This can save you some time later.
- Mash the bananas (you'll need to use a blender) and set aside.
- In a deep mixer bowl, beat the butter and sugar together to create a fluffy mix.
- Add the mashed bananas to the butter-sugar mix and blend well.
- Break the eggs in, one at a time, and fold well after each addition.
- In a separate bowl, mix the rice flour, baking powder and salt.
- Add this to the prepared banana and egg mix.
- Blend well and check that there aren't any lumps. Lumps in the batter will lead to the bread being unevenly cooked.
- Grease a bread loaf tin with butter. Coat evenly on all sides.
- Dust a fine layer of rice flour in the pan to prevent the bread mixture from sticking to the sides. This will also give the bread a crunchy outer coating.
- 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 allow it to cool down for ten minutes.
- Mix the icing sugar with the fresh-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 pan and 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 unique point of view on bread and bread recipes. Anukriti's ardent eye for 'cause and effect' lets her substitute local ingredients and strategies in traditional bread recipes.Her Banana Bread Recipe with Lemon Drizzle is Anukriti's latest amazing offering.More of Anukriti's unique recipes can be found on Bread Recipe Secrets.
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