Millet and Banana Bread : Glutenfree

Ingredients: ¼ pint / 150ml water or milk 1 or 2 eggs 1 large banana 4 oz / 100g millet flour 4 oz / 100g rice flour 1 tsp / 4g bicarbonate of soda ½ tsp / 2g cream of tartar salt to taste 2 tablespoons olive oil

Beat the banana to a smooth pureé with the milk andegg. This is best done in a liquidiser.

Mix all the dry ingredients for the bread together with a tablespoon 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.

Cooking:

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.