Yep. I took her recipe, left out the bananas, made a few other changes, and offer it to you here - with no credit to myself.
I've said before that I didn't inherit the baking genes in my family. Those belong mostly to my sister Di, with sister Cyn running a close second. So when I want to bake, unless it's a dirt simple recipe like this, I go recipe hunting.
For anyone who eats gluten free and occasionally gets cravings for a nice slice of moist, slightly sweet bread with their afternoon tea, this is the loaf to make. It's easy to whip up and may be stored in the fridge for a week or so, or in the freezer for several months. What are you waiting for?
Gluten Free, Sugar Free Buttermilk Tea Bread
Recipe adapted from GF in the City
1 cup sweet white sorghum flour
1/2 cup finely ground almonds, or almond flour
1/4 cup potato starch
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsalted butter, room temperature
12 packets Splenda or 1/2 cup sugar if preferred
3/4 cup buttermilk
In the bowl of an electric mixer, cream the butter and Splenda until smooth and creamy. Add the eggs, one at a time and beat well.
In a separate bowl, combine all the dry ingredients, stirring with a whisk to incorporate.
Adding the dry ingredients first and last, alternate dry with the buttermilk until all of it has been used. Beat thoroughly.
Put batter into a large loaf pan that has been sprayed with a non-stick spray and bake at 350-degrees for about 45 minutes. When the bread is done, the top will be golden and crusty and a toothpick inserted into the loaf will come out clean.
Allow the loaf to rest in the pan for about 5 minutes then turn onto a rack to finish cooling.
This bread holds its own in a toaster so if you're toast-deprived like I am, give it a try.
Copyright © 2005-2010, Christine Cooks. All rights reserved