Gluten Free Banana Bread Recipe With Lemon Drizzle

Gluten free bread recipe taste different from regular bread recipes because of the taste of the flours used to make them. When preparing gluten free bread recipes, make sure you check the packaging of every ingredient to ensure that they are all gluten free. Especially for people who are allergic to gluten. Here's a delicious for gluten free banana bread recipe with lemon drizzle, which tastes the same as regular bread.

Ingredients:

2 cups of rice flour, or a mix of 1 cup of rice flour with 1 cup of buckwheat flour

1 large tablespoon of freshly squeezed lemon juice

4 tablespoons of icing sugar to make the lemon drizzle

1 cup of unsalted butter or margarine

3 tablespoons of baking soda

4 large eggs

1 ¼ cups of sugar

2 tablespoons of unsalted butter (this is separate from the butter used for the bread)

3 large bananas

½ teaspoon of salt

Preparation:

The first step is to preheat the oven to 350°F. This will save you time later.

Mash the bananas (you can use a blender) and set aside.

In a deep bowl, beat the butter and sugar together to get a fluffy mix.

Add the mashed bananas to the fluffy mix and blend.

Break the eggs in, one by one, 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.

Mix well and check for any lumps. Lumps in the loaf will lead to the bread being cooked unevenly.

Grease a bread loaf tin with butter. Coat evenly on all sides.

Dust a fine layer of rice flour on the butter to prevent the bread mix from sticking to the tin. This will also give the bread loaf a crusty outer covering.

Pour the bread mix in the loaf tin and spread evenly.

Let the bread bake in the preheated oven for about 1-1½ hours or until the top of the bread is firm to touch.

Take the bread out of the oven and let it cool for 10 minutes.

Mix the icing sugar with the freshly squeezed lemon juice to make the lemon drizzle.

Drizzle over the top of the bread loaf and let the bread cool completely.

Gently remove the bread from the tin and cut in slices to serve.

This bread can be stored in an airtight container for up to 2 weeks.

Anukriti has a unique perspective on bread and bread recipe's. Anukriti's keen eye for 'cause and effect' allows her to substitute local ingredients and techniques in traditional bread recipe's.

Her Banana Bread Recipe With Lemon Drizzle is Anukriti's latest amazing offering.

More of Anukriti's unique recipe's can be found on Bread Recipe.

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