It is generally accepted that the amount of “added sugar” we consume should be limited. This is a challenge when doing gluten free baking as most recipes rely on “added sugar” for various reasons, including:
- Adding Flavour,
- Adding structure
- Attracting and retaining moisture
- Prolonging freshness
The recommended maximum daily amount of “added sugar” a 4-6 year old should have is 19 grams (5 teaspoons). Fortunately “intrinsic sugar” as found in fruit and vegetable is not included in the limit, nor is the sugar in dried fruit (although there is some debate over that).
I have now had several attempts at making a gluten free tea bread with no added sugar. This version is generally accepted as the best.
- 180 ml tea (traditional or fruit)
- 200g sultanas (or other dried fruit)
- 45 ml oil
- ~300g of ripe bananas (I used 3)
- 25g teff flour
- 25g UK cornflour/US cornstarch
- 60g GF flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp xanthan gum
- pinch of salt
- 40g ground flax seeds (linseed)
- 2 eggs beaten
- Put dried fruit and oil in a bowl, pour over hot tea, allow to cool.
- Heat oven to 160 C fan (180 C conventional), prepare a 2lb/900g loaf tin (grease and line with parchment/greaseproof paper).
- Blitz the banana in a food processor or mash with a fork.
- Sieve flours, baking powder, bicarbonate of soda, xanthan gum, salt. Add the flax seeds. Stir well to ensure mixed.
- Combine flour mixture, cooled fruit (including any excess liquid), mashed banana and beaten eggs to create a smooth thick batter.
- Pour into lined loaf tin.
- Bake for about 75 minutes, until an inserted skewer comes out clean. If the top starts to brown, cover with tin foil.
- Cool in the tin, store in a cake tin or slice and freeze. Should keep for a few days – if not eaten.
I have tried this on the family both adults and children – it was very well received. The grown ups liked it for the texture and taste, the children just asked for seconds. So I am now calling this version “The Ultimate Gluten Free Tea Bread” and the bonus is there is no added sugar. I think I will be making this often.
In hot weather this can start going mouldy in less than a week, so it is good idea to freeze any left overs.