Friday, 9 November 2012

Gluten Free Crown for my champion friend

Divine Banana Bread with choc chips - the crown of a battle won!

You know that excruciating first three months of a dietary restriction? Well my beautiful friend has just been through that and then some. Her daughters were the youngest diagnosis of coeliac's their doctor had ever encountered and her concern for their health is thorough. Yet instead of being able to let loose with her new Thermomix in hand, she had a baptism of fire into gluten free cooking with the world's toughest critics. Reams of gorgeous recipes by gluten free thermomixers ended up in the bin, and like me with my early elimination diet days...some meals were wet with tears.

The waste, the fears for finding meals that will be eaten, the time! It is so hard in the early days of a completely new diet. And yet, sometimes the harder the journey, the sweeter the fruits of such labours. My friend has had to find gluten free meals that are just that extra special - and so now she is a fantastic resource of recipes for fussy eaters! Taste buds are adjusting, and my friend now knows LOTS about perfecting gluten free textures.

So enjoy the beautiful fruits of her bittersweet labours - a divine Banana Bread: mmmmmm 

Adapted from gf/vegan quick bread base:

250g Gluten Free Flour (I use a mix of arrowroot, brown rice flour, sorghum and potato starch)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp xanthan Gum
130g sugar
70g melted butter (or oil)
160g milk (dairy or nondairy)
1tsp Apple Cider Vinegar

 240g mashed banana and yogurt mix (I used two very small     bananas and enough yoghurt to make up 240g)
1 tsp vanilla
choc chips (optional - but very yummy!)

Preheat oven to 160 degrees.
Add all dry ingredients to TM bowl. Mix at speed 4, 10 sec.
Add all wet ingredients to dry ingredients (I just threw the bananas in whole). Mix at speed 7, 20sec.  Batter will be fairly thick.
Add choc chips. Mix reverse speed 4, 10sec.
Baking time - the recipe I adapted this from said 50-120mins.  I just set the timer for 50mins and then kept extending the time until a skewer inserted came out clean.  Mine took about 80mins.

Apparently this freezes well too - I'll be giving that a go :)

If you go to the website and look up "quick bread base" you can look at all the flavour variations they suggest.

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