69.Allmeal Bread : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Put all your containers of gluten free flour in a row and takeone or two table spoons from each. There is no need to weigh all the ingredients!Just make sure the total weight of flour is close to 8 oz / 225g.

Ingredients: makes 1 lb loaf

1 small banana

4 oz/100g grated carrot

¼ pint / 150 ml water or milk

1 egg

8 oz / 225g

gluten-free flours

1 tsp / 4g bicarbonate of soda

½ tsp / 2g cream of tartar

salt to taste

1 oz / 25g lard or 2 tablespoons olive oil

1 tsp sugar


Beat the banana and carrot to a smooth pureé withthe milk and egg. This is best done in a liquidiser.

Mix all the dry ingredients for the bread together with two tablespoonsof oil .

Fold the flour mixture into the pureé. Do not overmix anddo not leave to stand at this point or you will lose the light structureto the bread dough.

Pour the batter ,1" or 2cm deep, into a shallow 10" square bakingtray lined with non-stick baking parchment .


Preheated oven

gas mark 7 425°F 220°C

Bake for 35 to 45 minutes.

Always check that a loaf is cooked by using a skewer through themiddle. The loaf is not cooked until the skewer comes out clean. A part cookedloaf can be turned over on the baking tray to ensure even cooking.


The best bread includes sorghum and sweet chestnut flour.