71.Rice and Corn Bread : Glutenfree

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


1 large banana or apple

4 oz/100g grated carrot

1 egg

¼ pint / 150 ml water or milk

4 oz / 100g rice flour

4 oz / 100g maize flour

1 tsp / 4g bicarbonate of soda

½ tsp / 2g cream of tartar

salt to taste

2 tablespoons olive oil

1 tsp sugar


Beat the banana or apple and carrot to a smooth pureéwith the milk and egg. This is best done in a liquidiser.

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

Fold the flour mixture into the pureé. Do not overmix and do not leave to stand at this point or you will lose the light structure tothe bread dough.

Pour the batter, 1" or 2cm deep, into a shallow 10" square baking tray 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 the middle. The loaf is not cooked until the skewer comes out clean. A part cooked loaf can be turned over on the baking tray to ensure even cooking.

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