GLUTEN-FREE FRUIT LOAF
As we know, making good bread without gluten isn’t easy. Even the best of the commercial bakers’ efforts - while we’re grateful they’re so much better than they used to be - aren’t, I imagine, like real bread.
I see the beautiful sourdough and artisanal breads that are around these days, and yes, drool. But enough of that. How about giving this Gluten-Free Fruit Loaf a go?
It was adapted from a recipe for hot cross buns (published in The Australian Coeliac). It’s the first time I’ve used yeast. Breakthrough! And I think it’s pretty fabulous.
It’s soft and stretchy, with sweet fruit and spice and smells pretty heavenly. And since we’re coming up to Easter, it could well hit the spot.
Mark it with a cross if you like. I give it a big tick!
Jan
GLUTEN-FREE FRUIT LOAF
Makes 1 large (1350gm) loaf
340 gm fine white rice flour, plus extra for dusting tin
90 gm tapioca flour
70 gm potato starch
85 gm full cream milk powder
100 gm raw sugar
1 tablespoon xanthan or guar gum
2 teaspoon ground cinnamon
2 teaspoons mixed spice
¼ teaspoon ground nutmeg
1½ teaspoons fine sea salt
14 gm dried yeast (2 sachets Tandaco Dry Yeast)
375 ml hot water
55 gm unsalted butter, diced
3 large eggs, beaten
1 teaspoon cider vinegar
90 gm golden raisins
80 gm currants
80 gm mixed peel
4 tablespoons sugar syrup
Take a large loaf tin, 28 x 13 x 7cm. Grease it with butter and dust with rice flour, emptying out any excess.
Combine flours, potato starch, powdered milk, sugar, xanthan or guar gum, spices, salt and yeast in the large bowl of an electric mixer and, using dough hooks, whisk to combine.
Melt the butter in the hot water. Add to the dry ingredients along with the beaten eggs and mix well. The dough will be sticky and slightly warm.
Add the vinegar and beat at high speed for 2 minutes.
Stir in the dried fruit and mixed peel. Cover the bowl tightly with plastic wrap and leave the dough to rise in a warm place for 1- 1½ hours. It should double in size.
Meanwhile preheat oven to 190°C.
When dough has risen, beat again for 3 minutes, then transfer to the tin, spreading it to the edges with a spatula and smoothing the top.
Brush with 2 tablespoons of sugar syrup to glaze the surface.
Bake for 20 minutes and turn the tin back to front. If the top is browning too much, reduce heat to 180°C and cover loaf with a sheet of foil. Cook for a further 20 minutes and remove from the oven when a skewer, inserted in the centre, comes out clean and dry.
Brush the top with remaining 2 tablespoons of sugar syrup. Rest in the tin for 5-10 minutes before cooling completely on a rack.
Serve fresh, or toasted, with butter and honey or jam.
Sliced, packed in clip-lock bags and frozen, it will keep well for several weeks. Toast after bringing to room temperature.
Note: This recipe has also been tested using a hand-beater and dough hooks and it works just as well.