GF WF DF Banana bread with walnuts and sultanas.(with photo)

INGREDIENTS:

Dry Ingredients:

100g of rice flour (Doves Farm)
50g of corn flour *
40g of tapioca flour (Allergycare)
35g of ground almonds/meal
.
2 tsp of GF baking powder
1.5 tsp of xanthan gum
1 tsp of ground cinnamon (Saxa)
¼ tsp of mixed spice (Saxa)
½ tsp of salt
.
80g of chopped walnuts
60g of sultanas (Golden Californian Raisins)
.
* B & P no longer considered GF due to CC.
.

Wet Ingredients:
.
1 tsp of vanilla essence
4 Tbls of vegetable oil
190g of Demerara sugar
2 large eggs
.
3 ripe bananas (puree'd in a blender)
.
.
METHOD:
.
Pre-heat the oven to 350F/GasMark 4
Grease a 2lb loaf tin
.
Beat the sugar and oil together in a large bowl, using a handheld electric mixer,
Add the eggs and vanilla essence and beat well. Set aside
.
In a medium bowl combine the flours, xanthan, salt, baking powder, cinnamon and mixed spice.
.
Add the flour mixture to the egg mix alternating with the puree'd banana.
Mix using the handheld electric mixer, when fully mixed, scatter the sultanas and chopped walnuts and stir in using a wooden spoon.
.
Transfer the mixture to the greased loaf tin and smooth out using a spatula dipped in cold water.
.
Bake in the centre of the oven for 60 – 75 mins or until a knife inserted in the centre
comes out clean.
Allow to cool in the tin on a rack for 10 mins before turning out and cooling completely.
.
Slice when completely cooled.
.
This bread will freeze.
Slice before freezing, wrap a few slices at a time in cling film and place in a Ziploc bag.
Defrost as needed.
.

.
After enlarging Image Left click to reduce it to a completely viewable size

Last edited by daveyboy on Sat Sep 19, 2009 10:39 pm; edited 1 time in total

David this is the first time i have seen this site altho i have been diagnosed 25yrs. reading through your recipe you dont state how much yeast you just say packet but in th packets i get the one from tesco has 5gm while another has 7, also i got a glutenfree cook book and a measure with it is 14gm(i think the book is from the US) please help
shi

_________________
shi

	shi wrote:
	David this is the first time i have seen this site altho i have been diagnosed 25yrs. reading through your recipe you dont state how much yeast you just say packet but in th packets i get the one from tesco has 5gm while another has 7, also i got a glutenfree cook book and a measure with it is 14gm(i think the book is from the US) please help shi

.
Hi,
The above recipe doesn't use yeast just baking powder to rise.
.
The standard sachets are 7g (Allisons from health food shops) or McDoughalls from most Supermarkets.
.
If you intend baking from scratch it's well worth while buying a set of spoon measures and Cup measures.
.
.
Spoon measures are 1/8 tsp 1/4 tsp 1/2 tsp 1 tsp and 1 Tbls
.
Cup measures (for liquids) 1/4 cup 1/3 cup 1/2 cup 1 cup
.
in the spoon measure range the more sophisticated sets also have tad, smidgen, pinch, dash.
.
If you need help just ask, under this post highlighted in green is Profile PM WWW.
.
Profile is self explanatory, WWW brings you to my Web Space.
.
I also have the information in blog format http://glutenfree-au-naturale.blogspot.com/.

If you click on PM you can send me a Private Message or click MSN and you can E-mail me direct and not tie up the forum.
.
Best Regards,
David