Banana Bread (Gluten-free)

Banana Bread and Banana Muffins

Just another go at this type of recipe.  This one, of course, does not have carob in it,  but is the classic banana bread we like to make when the bananas have gone brown in the bowl and no-one's touching them with a barge pole.  What a luxury!!  Here in Australia,  we've had a banana shortage for a year,  it's great to see them at a more reasonable price.

This recipe is my sort of own,  with inspiration drawn from several places.   I just googled 'gluten-free banana bread'.  Maybe that's how you found this recipe???  (Okay,  that excited me just a bit.)   The loaf at the back is Kerten's Kitchen's Rice bread which we made every day and all these went into the oven together.



Ingredients:

• 3 large Bananas*
• 4 Eggs
• 1 whole tinned Pear
• 180g Plain all-purpose gluten-free flour (I've got FG Roberts,  from the supermarket)
• 165g Buckwheat flour
• 1 tsp Sodi Bic
• 230g Sugar
• 1/4 tsp Cinnamon** (optional)

Method:

• Place Bananas, Eggs and Pear into Thermomix and combine on Speed 6 for 6 Seconds
• In separate bowl, combine Plain and Buckwheat Flours, Sodi Bic, Sugar and Cinnamon and give a stir with a fork or whisk to combine well and break up that plain flour
• With MC out, stir wet ingredients on Speed 2 while you add the dry ingredients through the lid.  Gradually increase speed until you get a batter. (I got up to Speed 6)
• Pour into greased loaf tin(s) and/or lined muffin tray
  
• You could do 2 loaves.  Today I made 1 loaf and 10 large muffins.  
• Bake in oven 180ºC about 25-30 minutes.

*Moderate Amines
** Very high Salicylates

Verdict:  Yummeh!  The boys have just been begging for more....  but I do have to save some for later and the rest of the family.

Tweeks:  No tweeks...  this is delish!!!!

Buckwheat & Banana Muffins (gluten-free)

Banana and Carob Muffins (gluten-free)

We've been toying with some gluten-free recipes....  the general idea being that we're helping to support Ms C's digestive system while she is receiving treatment.  Treatment for what??  Don't worry,  nothing earth shattering.  As in,  she's not 'ill' as such.  She's not suffering a disease.  But SOMETHING is causing her body to be unable to process salicylates and amines properly and we're getting to the bottom of it.  But, that is a post for another day.  When I (hopefully) have more to report. 

So, that's why you might see a few gluten-free recipes in the next few weeks.  This one, I adapted from Muffin Tin Mania  (Thanks!!)

Oh, by the way,  if you're looking for some easy, tasty gluten-free recipes for a family,  you'd do really well with "Kersten's Kitchen- Allergy Free, Not Flavour Free".  She has some great recipes to start with and build on.  I'll be blogging one adaption soon... some cupcakes.

INGREDIENTS

• 2 cups (340g) Buckwheat Flour
• 1/3 cup (50g) Carob powder
• 1 ½ tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Guar Gum or Xanthan Gum
• ½ tsp Cinnamon*  (optional)
  
• ¼ tsp Salt
• 2 Eggs
• 2 medium just-ripe Bananas **
  
• ½ cup sugar
• ½ cup Rice Bran Oil
  

METHOD

• Preheat oven to 180°C. 
• In TMX combine Buckwheat flour and Carob and whizz on Speed 5 for a few seconds.  (I am assuming your carob is lumpy like mine)
• Add Baking powder, Baking soda, Gum, Cinnamon, Sugar and Salt and combine on Speed 4-5 for 10 seconds
• With MC out,  on Speed 2, add Eggs then oil then Banana in pieces 
• Give a quick burst on Speed 5-6 to chop that banana and break up the eggs, then continue to stir on Speed 3 until well combined.  Scrape sides in necessary.
• At this stage, I found the mix too dry so I added a tiny bit of milk.  Use your judgment.
• Divide mixture among 12 muffin cups and bake for about 18-20 minutes in a Moderate at 180ºC or until a tester comes out mostly clean 

*Very High Salicylates
** Moderate Amines


Verdict:  Oh yeah!!  They're muffins.  As in,  they are dense without being dry.  Yummeh!  The flavour is lovely.  The only thing with gluten-free is getting used to a slightly different mouth-feel.  But the flavour makes up for it. 

Tweeks: You don't have to have the cinnamon in there,  it's a risk of course for the very sensitive. And definitely not on the RPAH Elimination diet.   The rest should be okay though.