GLUTEN FREE BANANA BREAD BREAD MACHINE RECIPES

Steps:

• Line a 8-inch x 5-inch metal loaf pan with parchment paper and spray it with cooking spray; set it aside.
• Add the sugar and yeast to your warm water (95-110 degrees F) and stir; set it aside for 5-10 minutes but no longer.
• While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined.
• With the mixer still going, add the oil, egg whites, vinegar, and proofed yeast mixture.
• Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky.
• Using a rubber spatula, add the dough to your prepared loaf pan making sure to fill in the corners of the pan and level the top. Wet your fingers and smooth the top.
• Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.
• When the dough is near the top of the pan, preheat your oven to 350°F.
• Remove the plastic wrap and bake for 60 – 65 minutes. Half way through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
• Remove the loaf from the oven and let cool completely before slicing.
• Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.

Steps:

• Pre-heat the oven to 180.c and line a loaf tin with grease proof paper.
• In a large bowl, roughly mash 4 of the bananas, add the sugar, eggs and melted butter and beat together using an electric whisk.
• Sieve in the flour, bicarbonate of soda and cinnamon and gently fold in.
• Pour the mixture into the pre-prepared tin.
• Slice the fifth banana in half and rub the cut side of each half with the slice of lemon to stop it browning, and arrange on top of the cake mix.
• Bake in the pre-heated oven for 60 minutes until a skewer inserted into the middle comes out clean.
• Leave to stand for 10 minutes in the loaf tin before taking out and standing on a wired rack to cool completely.
• Cut into 10 slices and enjoy with a cup of tea.