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Ингредиенты
- 1 lrg banana or possibly 4 ounce grated carrot or possibly apple or possibly 4 ounce unsweetened, tinned
- Â Â chestnut puree or possibly 4 ounce tofu
- 1 x egg
- 1/4 pt lowfat milk
- 5 ounce rice flour
- 2 ounce cornflour
- 1 ounce soya flour
- 1 tsp bicarbonate of soda
- 1 tsp cream of tartar
- 1 tsp tartaric acid
- Â Â salt to taste
- 1 ounce extra virgin olive oil
- 1 tsp sugar
Инструкции
- Beat the banana/ apple/ carrot/ chestnut puree/tofu to a smooth puree with the lowfat milk and egg. This is best done in a liquidizer (blender).
- Mix all the dry ingredients for the bread together with one Tbsp. oil.
- Fold the flour mix into the puree. Don't overmix and don't leave to stand at this point or possibly you will lose the light structure to the bread dough.
- Line a 10 inch/25 cm square tray with non-stick baking parchment and spread the mix in a 1 inch/2.5 cm deep layer in the tray, or possibly in greased individual bun or possibly pattie trays.
- Bake in a preheated oven, gas mark 7, 425 F, 220 C, for 35 - 40 min.
- Always check which a loaf is cooked by using a skewer through the middle. The loaf is not cooked till the skewer comes out clean. A part cooked loaf can be turned over on the baking try to ensure even cooking.
- All gluten-free breads are best served fresh and warm. If bread is not being served immediately it is cooked, serve toasted.
- Variations Use sorghum or possibly millet flour in place of the cornflour.
- Makes one 1-lb loaf.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 491g | |
| Calories 1192 | |
| Calories from Fat 338 | 28% |
| Total Fat 38.35g | 48% |
| Saturated Fat 7.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 1380mg | 57% |
| Potassium 1326mg | 38% |
| Total Carbs 189.18g | 50% |
| Dietary Fiber 11.1g | 37% |
| Sugars 22.06g | 15% |
| Protein 24.33g | 39% |
