Easy Gluten Free Banana Bread

 

 

I made this gluten free banana bread because I had two ripe bananas and I didn't want to throw them away so I made this delectable dessert. 

 

This is a lovely, light and moist gluten free banana bread. So easy to make and even easier to eat. It will be gone before you know it. 

 

For the sugar I used a mix of white sugar and raw sugar. Since I used the fork to mash the bananas I kept it to stir all the ingredients for the cake. 

 

I didn't have all the self raising flour I needed so I used a cup of plain gluten free flour and added a teaspoon of baking powder. It did the trick.

 

Just use what you have it almost always works out in the end hahaha. 

 

Try and have all ingredients at room temperature. I think this is why my bread has a little sunken tummy in the middle. Oh well still tastes great. It's always in the taste. 

 

Enjoy.

Super Easy Gluten Free Banana Bread

 

Ingredients

2 very ripe bananas mashed
⅓ cup melted coconut oil or dairy-free margarine
1 teaspoon bi-carb soda (baking soda)
1 ½ cups self raising gluten-free flour
Pinch salt
¾ cup granulated sugar
2 large eggs room temperate 80gms each, beaten
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon

Method

Preheat the oven to 180C (350° F).
Grease a 13cm x 23cm loaf pan with dairy free margarine.
In a mixing bowl, mash the ripe bananas until smooth. Since I used a fork to mash the bananas I kept it to mix the whole cake. 
Next add bi-card of soda to banana mix and stir until dissolved.
Stir in the melted butter coconut oil then add sugar, salt, eggs, vanilla extract and cinnamon.
Pour the batter into a greased loaf pan and bake on center rack for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
Best enjoyed warm so as soon as you can, place the gluten free banana bread on a rectangular dish and start slicing. Enjoy!
Store in an air-tight container. 

Original recipe from Mama Knows Gluten Free.

Comfort Food Gluten Free Cornbread

 

This gluten free corn bread recipe is absolutely divine. The perfect comfort food for a wintery Melbourne day. The secret is not to over mix it.

I made the corn bread because I had a lot of left over polenta from a previous recipe and then for some reason I thought of cornbread which I have never made before. What a mistake! The next problem is deciphering between polenta and cornmeal.  

There is no difference between polenta and cornmeal. It is the same thing!  

Once I figured this out I went on a search for the prefect cornbread recipe and I found it. Think no more and get making this is such a pleasure to make and eat because it is so easy. I also loved using my skillet which I hadn't used in years. Another long lost pleasure found. I felt so old fashioned and I loved it hahaha.

It may look a little dry but it is absolute perfection when you eat it especially piping hot from the oven.

Spread some margarine over the top and drizzle with some maple syrup and you will be in heaven.

Gluten Free Cornbread

Ingredients:
1 1/2 cups gluten free plain flour
1 1/2 cups fine polenta (corn meal - same thing)
1/3 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 x 60gm eggs
1 1/2 cups lactose free milk (buttermilk, whole milk, or almond milk work great)
6 tbsp dairy free margarine


Method:
Preheat oven to 200°C and grease a medium-sized cast-iron skillet (or 20 × 20 cm baking dish) with  margarine then place inside oven.

In a large mixing bowl add the flour, cornmeal, sugar, baking powder, baking soda, and salt and whisk until well combined.

Melt the margarine then let it cool slightly while you whisk together the eggs and milk in a separate bowl. Once the margarine has cooled down a little add it to the wet ingredients.

Pour the wet ingredients into the dry and stir gently with a wooden spoon making sure not to over-mix. Just make sure all are just combined. This is the secret to making it light and fluffy.

Remove the heated skillet (or baking dish) from the oven and pour the batter in. Turn the oven down to 180°C and bake for 20-25 minutes, or until the top is brown and an inserted toothpick comes out clean.

Let the cornbread cool slightly then serve with dairy free margarine and any sweet condiment like maple syrup or honey for that maximum comfort food feeling!

 Original recipe is here

Almond Bread - Dairy Free, Wheat Free, Gluten Free

This wheat free paleo bread recipe comes courtesy of Elana's Pantry. It is the first wheat free paleo bread I have made and I am not too impressed. I used the same size tin Elana used but it came out half the size.

It is dense maybe because I used almond meal not almond flour. I also didn't add the honey and used 4 x-large eggs as that is what I had whereas the recipe calls for five but I am sure it would have come out the same.

It is not a sandwich bread. You won't be able to make sandwiches out of it. It is a snack bread to make little snack sandwiches with jam, honey, hummus, peanut butter whatever spread you choose.

It is good to have on hand, beats snacking on unhealthy food. A little goes a long way so it will last awhile in the fridge.

Wheat Free Paleo Bread Recipe

Ingredients
1 ½ cups almond meal
2 tablespoons coconut flour
¼ cup golden flaxmeal
¼ teaspoon salt
1 ½ teaspoons baking soda
5 eggs
¼ cup coconut oil
1 tablespoon apple cider vinegar

Method
Place almond flour, coconut flour, flax, salt and baking soda in a food processor

Pulse ingredients together

Pulse in eggs, oil, and vinegar

Pour batter into a greased and lined 19cm x 9cm (7.5 x 3.5 inch) loaf pan

Bake at 180C/350F for 30 minutes

Cool and serve 

Wheat Belly Flaxseed Wrap

This is a great Flaxseed Wrap recipe which I got from the Wheat Belly Cookbook. It is so quick and easy and talk about fresh bread. Better than a bakery.

The original method for making this recipe is to place the dish into the microwave but I don't have a glass dish. If you do you can just zap it on high power for 2-3 minutes. I prefer not to use a microwave if I can help it. It's really not good for you.

This is a lovely soft wrap which is very tasty. I found mine fell apart a bit but will definitely try it again. It's too good not too.

Wheat Belly Flaxseed Wrap

Ingredients
3 tablespoons ground golden flaxseeds
1/4 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1 tablespoon water
1 egg
1 tablespoon coconut melted plus more for greasing pan
pinch of sea salt or celery salt

Method
In a small bowl combine the flaxseeds, baking powder, onion powder, paprika and salt.

Stir in 1 tablespoon coconut oil.

Beat in the water and egg until blended.

Grease a 20cm cake pan or similar. I found my wrap stuck to the bottom so next time will cut out a circle of baking paper and place on bottom.

Bake in oven for 5-7 minutes. Let cool for 5 minutes.

To remove lift up an edge with a spatula. If it sticks use a pancake turner to gently loosen from the pan. Turn the warp over and top with desired ingredients.

I made mine with spinach, mushrooms and a piece of middle bacon sliced then drizzled my own delicious homemade vinaigrette. Forgot to take a photo I was sooooo hungry.

Paleo Almond Bread - Dairy Free, Wheat Free, Gluten Free

This Paleo Almond Bread recipe produces a lovely, light Almond Bread with beautiful aromas. It smells like it has ten different spices in it.

It was original called the Paleo Breakfast Bread which I got from Elana's Kitchen of whom I adore. I love all her recipes. I think Almond Bread is a nicer title and you can eat it whenever you choose.

Almond Bread

1/2 cup creamy almond butter
2 eggs
1 teaspoon vanilla
2 teaspoons maple syrup or honey
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda

In a large bowl, with a hand blender, mix almond butter until creamy

Mix in eggs, honey, vanilla and stevia

Add salt, baking soda and cinnamon

Mix well with hand blender until all ingredients are combined

Transfer batter into a well greased 20 x 20cm/8 x 8 inch baking dish (or within these dimensions. I think my pan was 23 x 16cm.)

Bake at 170C/325° for 12 to 15 minutes.

Serve

Peanut Butter Sandwich Bread

 

I made this Peanut Butter Bread which is wheat free as I have decided to go on a wheat free diet after pigging out too much during the holiday season and having put on a lot of weight.

So on my travels searching through the internet for healthy cook books I came across Wheat Belly Cookbook by William Davis MD.

Just from eliminating the wheat products I have in my pantry I feel heaps better, have lost a bit of weight and my body feels firmer not so much jelly wobbling!

Since I need to buy some new ingredients to make some of those recipes I searched for a bread I could make that contained ingredients I already had in my pantry and found the Peanut Butter Bread which came from 24-7 Low Carb Diner.

You can see from the recipe below that it doesn't have any yeast or flour like products. It doesn't need it. Not sure how it works but it is super quick, super simple and super easy to make. It tastes delicious too and you can make sandwiches from it.

I used slices of the Peanut Butter Bread to dip into my poached egg and it was delicious and even better I had no problems with bloating afterwards. I will be making this from now on.

Let me know if you have made the Peanut Butter Bread and what you think about it.

Peanut Butter Bread

Ingredients
1 cup natural peanut butter, smooth
3 eggs
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt

Method
Blend peanut butter and eggs until smooth.

Add in remaining ingredients.

Pour into a sprayed loaf pan and smooth the top.

Bake at 180 degrees for 30-40 minutes.

Let cool before slicing.


 

Fruit Bread

I was searching for a fruit bread recipe because I had a lot of mixed fruit left over from making my Christmas puddings last year. I found the recipe in one of my favourite little cook books - One Bowl Allergy Free Baking by Linda Bosnic.

The recipe in her book is a Sultana Loaf but instead of using one cup of sultanas I used as much mixed fruit as I could in the cup.

This fruit bread recipe is incredibly easy to make and delicious. It will become a favourite I assure you.

 Fruit Bread Recipe

1 tbspn Nuttelex or other dairy free spread
1/2  cup sultanas
1/2 cup currants
1 heaped tbsp mixed peel
3/4 cup sugar
1 cup water
2 cups self-raising flour

Stir Nuttelex, mixed fruit, sugar and water in a medium saucepan over heat until boiling then reduce heat and simmer for 5 minutes.

Pour into mixing bowl to cool slightly.

Preheat oven to 180C and grease and line a loaf tin with non-stick baking paper.

Add flour to cooled mixture and combine well.

Bake for 40-45 minutes or until a skewer inserted into loaf comes out clean.

Cool in tin before turning out onto wire rack. 

Cut a slice and spread milk free margarine and enjoy. This fruit bread is absolutely delicious fresh out of the oven with the melted margarine. Also try it toasted.

Focaccia Bread Recipe

This focaccia bread recipe is my favourite as most make a thick dough which gives me a stomach ache but this focaccia bread recipe produces a thin pizza like crust that is juicy and delicious.

The reason it gives a pizza like dough is because it is a recipe for pizza dough which I got from one of my favourite cook books A little Bit of This, a Little Bit of That from the winner of Junior Masterchef Isabella Bliss and her family.

The recipe has been passed down through generations is easy to make and tastes great too.

The one I made above is seasoned on one half as I wanted to keep some plain to eat my delicious Cauliflower and Zucchini Soup with. 

Focaccia Bread Recipe

Makes 1 focaccia


Ingredients
125ml lukewarm water

4gm dry yeast
1/2 teaspoon sugar
1/2 tsp salt
200gm plain flour
50gm extra plain flour
1 teaspoon dry rosemary
1 teaspoon Masterfoods Garlic and Herb Salt (I love this salt)

Method
Place the water and yeast into a large bowl and stir with your fingers until the yeast dissolves and the water looks milky.

Add the sugar, salt and flour to yeast mixture and mix until a soft dough forms. Use extra flour if required.

Place dough onto a flat surface and knead for 5-7 minutes until it is soft and smooth.

Place the dough into a lightly greased bowl, cover with cling wrap and a clean towel. To get dough to rise faster heat oven and place bowl on stove top.

Leave to rise for about 1 hr. If placing on warm stove dough will rise in approximately 30 minutes.

Preheat oven to 200C.

Sprinkle flour on your bench and along the rolling pin. Then take the dough and roll out to the desired thickness and size.


Lightly grease a round or square tray (I used a pizza tray which has holes in it to make a crispy base). Lightly grease the top of the rolled out dough and place on tray.

Then sprinkle with rosemary and herb salt. If you don't have this salt which I HIGHLY RECOMMEND you buy because it is incredibly delicious you can finely chop 1 clove of garlic and sprinkle 1 tablespoon dry parsley and thyme.

With a fork place holes in a few places on top of the dough so you don't get air bubbles when it rises.

Place focaccia bread in oven and bake for 20 - 30 minutes until golden brown on top.

Best eaten fresh out of the oven when the focaccia bread smells absolutely divine. 

Healthy Banana Bread Recipe

I can't remember where I found this easy banana bread recipe but it is a very healthy banana bread recipe.

Looks like a regular bread loaf, smells divine and tastes even better.

I love eating bread fresh out of the oven with lots of milk free margarine spread on it and honey drizzled on top, yum!

Healthy Banana Bread Recipe

Ingredients
1 2/3 cups wholemeal self raising flour
1/3 cup raw sugar
1 tsp ground cinnamon
2 eggs, beaten
1 tsp organic vanilla essence
3 bananas, mashed

Method
Preheat the oven to 160°C and grease and line a loaf pan with baking paper.

Sift flour into a bowl and then scoup in the whoelemal flakes. Stir in sugar and cinnamon. Add the eggs, vanilla and banana and stir until everything is well combined. Spread mixture into prepared pan.

Bake the homemade banan bread for 45-50 minutes or until a skewer inserted in the centre comes out clean. Cool in the pan then turn the banana bread out onto a wire rack to cool completely.

Slice the homemade banana bread and serve with milk free margarine and honey drizzled on top.