Recipe: Wheat-free breads

Wheat-Free Banana Bread

Easy and tastes great! Set the oven at 180 C (360 F) and put a shelf near the top.

Cream ...

2oz of butter / margarine.
6oz sugar - brown if you have it.

Then add ...

1 egg and beat well.

Beat in ...

3 mashed bananas. Over-ripe bananas are excellent and cheap.

Fold in ...

8oz of wheat-free flour mix (with raising agent).

Oil a 2lb loaf tin or, better still, cut a piece of baking parchment paper and fit to the bottom of the tin. Pour in the mix,
level it out. Sprinkle on sliced almonds, sesame seeds, poppy seeds or whatever and place in the oven.

Cooking time should be about 40 minutes. A skewer or knife should come out clean and almost dry when the bread is
done.

Tip it out onto a cooling rack and you can start eating in about fifteen minutes! Serve with butter.

Wheat-Free Apple Bread

A little bit of trouble to make but a good staple bread.We use a Kenwood chef mixer and liquidiser for this. If you don't have these you'll have to figure out the best way to
do the job ...

Set the oven to 230 C (450 F).

Liquidise

2 eggs
7-1/2oz (200ml) water
6oz of peeled cooking apple

Mix in mixer at low speed

12oz (350g) of wheat-free flour
1 tablespoon of oil
1/2 teaspoon salt
1/2 teaspoon of sugar

Mix the wet ingredients with the flour, scraping down the bowl as necessary.

Line the bottom of a rectangular 2 lb. loaf tin with greaseproof paper. Pour the mix in and put it in the oven.

Cook for 35-40 minutes. It should be moist when tested with a skewer or knife but not raw! Tip out onto a wire rack
and allow it to cool. This makes one loaf. The bread keeps reasonably well if wrapped in film.

Serve with cheese, tomato, peanut butter, jam, fruit spread, etc.