Gluten-free fruit bread
Time to make: 2 hrs 30 mins
Total cost: $ 9.00 / $ 0.40 per serve
(at time of publication)
Nutrition Info.(per serve)
- 470ml warm water
- 3 eggs
- 1/3 cup canola, olive or rice bran oil
- 1 teaspoon white wine vinegar
- 1/2 cup brown rice flour
- 2 cups white rice flour
- 1 cup arrowroot
- 1 tablespoon xanthan gum (see tip)
- 1 tablespoon sugar
- 3 tablespoons soft brown sugar
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 2 teaspoons instant dry yeast
- 1/2 cup chopped dried dates, apple and apricots
Total fat 5g
Saturated fat 1g
Dietary fibre 1g
1 Place ingredients in the bread pan in the order listed up to and including the yeast.
2 Place pan in the bread maker. Secure and close the lid. Add dried fruits through the fruit dispenser and close the lid.
3 Select the programme suitable for gluten-free or yeast-free bread (– 3 in this bread-maker). Select a dark crust and a 1.25kg loaf size. Press start.
4 The bread will be cooked in 2 1/2 hours. Cool in pan for 10 minutes before removing. Cool completely before slicing.
Gluten-free bread tips
- Gluten-free bread does not keep for as long as standard bread but it does freeze well, so it may be a good idea to freeze half the loaf.
- A mix of flours will give you a better result and will assist in browning. Using only rice flour will give a pale crust.
- Using oil helps the bread keep longer.
- Xanthan gum improves the texture and keeping quality of your bread. Find it in health food stores. It can be left out of these recipes if you prefer.
- We used a Sunbeam Quantum Smart Bake model bread-maker for this recipe.
- Always use accurate measurements – use measuring cups and spoons for all ingredients. Measure salt carefully – it is needed to add flavour but too much inhibits rising.
- Place liquid in the bread-maker first then dry ingredients. Finally add yeast. This will ensure a well-risen loaf. Add liquids at room temperature or slightly warm.
- Always choose the correct bread size and crust type for the loaf you’re making.
- In order for the bread to rise, the flour has to have a sufficiently high protein content, so when white flour is stated in a recipe, use high grade or ‘strong’ flour. Do not use self-raising flour.
- Wheat breads tend to be heavier in texture and slightly smaller in size. A lighter loaf can be achieved by combining wheat flour with a white flour which may be preferred for a wholewheat bread.
- Sugar is necessary to brown the crust, sweeten the bread and help the yeast in proving the bread.
- Once the bread is cooked, remove the pan from the bread chamber immediately. Leave the bread in the pan for 10 minutes to harden a little then remove and cool on a cooling rack. Do not leave bread in the pan for longer than 10 minutes as this can give a damp bread.
Hanu de Jong
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