There are loads of breakfast options for coeliacs these days including cereals and breads (both fresh and vaccum packed varieties) but since being diagnosed, what I really miss is a good hearty granary bread. I’ve tried the brown bread from The Gluten Free Foodie and while it’s tasty enough, it’s not what I was looking for and is pricey at €4 ish a pop.

I’ve been trying some recipes out from googling breakfast bread, gluten free loafs  for a while and have stumbled across a really yummy,hearty banana bread by mixing a few of them together (Main recipe adapted from a banana bread recipe on BBC Good Food). I tend to change the ingredients slightly each time depending what I have in the kitchen but this basic recipe is consistently NOM and Gluten free!

Ingredients

250g Gluten free flour – I use half self raising and half plain (By accident as I ran out of of self raising the first time!)

1 tsp of Baking powder

3 -4 eggs (3 large, 4 small etc)

1 pot of yoghurt (I use hazelnut)

2 ripe bananas

3 big squeezes of honey (or maybe 4 tablespoons)

Big handful chopped walnuts

Big handful of raisins

 

What do I do now

  1. Mix the flour and baking powder together
  2. Throw  in all the wet stuff – eggs, yoghurt, honey and mix
  3. Mash up your bananas and mix them in too
  4. Add your nuts & raisins
  5. Mix it all up
  6. Whack in a loaf tin
  7. Cook for around 1hr at around 160C in fan oven until it’s golden brown

This bread doesn’t ‘firm up’ fully and is supposed to be moist so don’t be tempted to leave in the oven longer – it will make it dry out (This happened me the first time I made it).