Carrot Banana And Ginger Bread Gluten Free Food

CARROT, BANANA AND GINGER BREAD (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl or KitchenAid stand up mixer, combine oil, eggs, and banana, blending until smooth. Add sugar and carrot; mix.
• In a separate bowl, combine rice flour, cornmeal, baking powder, salt, and ginger.
• Add flour-ginger mixture to egg mixture and stir just until combined.
• Lightly grease two 8 x 4 x 2-inch loaf pans or about 16 muffin cups.
• For loaves, fill 2/3 of each pan with batter; for muffins, scoop about 1/3 cup batter into each cup.
• Bake until an inserted toothpick comes out clean, 25-30 minutes for muffins, 40-45 minutes for loaves.

CARROT BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

COUNTRY GIRL'S BANANA-CARROT-GINGER BREAD

Steps:

• Preheat oven to 350°F.
• Grease (with margarine) and flour a loaf pan.
• Mix bananas, carrots, eggs, oil, honey, ginger and lemon juice, either by hand or with electric mixer on low speed.
• Stir flour, cornmeal, slat, baking soda and allspice in a separate bowl.
• Stir flour mixture and then walnuts into wet mixture, being careful not to overmix.
• Pour into loaf pan and bake for 1 hour, or until a wooden toothpick inserted in center comes out clean.
• Remove from pan and cool on a rack.
• (You can grate ginger with a cheese grater and put it in the lemon juice while you prepare the rest of the mixture. Then strain the lemon juice and add it to the batter. That way you won't have pieces of ginger in the bread and the ginger flavor won't be too strong).

GLUTEN-FREE GINGERBREAD

Steps:

• In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
• Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
• Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs