Gluten free fruit bread
This is the kind of gluten free fruit bread you want to bake when you’re trying to sell your house as it smells delicious when it’s baking!
Not only does it smell great, its super easy to make, gluten and dairy free, and once baked, you can slice it up and freeze.
You will need:
45g Gluten Free Oats
200g Mixed Fruit – I recommend pre soaked
1 Tbsp Yeast (Rapid Rise – I used Doves Farm)
120g Brown Rice Flour (Holland and Barrett)
60g Potato Starch (you can get this from Holland and Barrett. Don’t mistake for potato flour, this is different!)
60g Tapioca (starch or flour – this is the same thing)
30g Ground almonds
2 Tsp Ground Cinnamon
1Tsp Mixed Spice
2 1⁄2 Tsp Xanthan Gum (available in the free from aisles in the supermarket)
1 teaspoon apple cider vinegar
225ml Warm Water
2Tbsp Vegetable Oil
2 Large Eggs
2 Egg Whites
- Add the yeast and sugar to the water, mix and let sit until a layer of foam appears on the top (this usually takes 5-10 minutes).
- In a mixer, add the brown rice flour, potato starch, tapioca, ground almonds, oats, xanthan gum, cinnamon, mixed spice, salt and fruit and mix until well combined.
- Once the water, yeast and sugar mix is ready, add the cider vinegar, oil, eggs and egg whites and stir.
- Pour the wet mixture into the dry mix and beat for 4 minutes on a medium speed.
- Using a prepared loaf tin, spoon the dough mixture into it, leave it uncovered in a warm place for 25 minutes or until the dough has risen.
- Place the bread tin into a preheated oven (180 ̊C) and bake for 35-40 minutes, or until golden brown and it sounds hollow inside when the bread is tapped on the top.
- Once baked, allow the bread to cool inside the loaf tin for 5-10 minutes. Remove the loaf from the tin and allow to cool thoroughly on a wire rack.
- Store the loaf in an airtight bag. Alternatively, once cooled, slice the loaf and place in the freezer.
- Enjoy toasted with butter.