Gluten Free Fruit Bread (using my GF plain bread recipe as a base)
Servings: 1 loaf
Ingredients
- 75 g currants
- 75 g cranberries
- 50 g dried apricots
- 50 g natural sultanas
- 110 g basmati rice
- 110 g brown rice
- 80 g whole millet seeds or buckwheat kernels
- 40 g quinoa seeds I use white
- 140 g arrowroot flour
- 20 g sunflower seeds
- 20 g pepitas
- 2 tsp Guar Gum level, or 2 tbls powdered psyllium
- 1 sachet dry yeast
- 1 tsp fine sea salt
- 2 tsp mixed spice
- 1 tsp cinnamon
- 400 g filtered water
- 30 g olive oil
- 1 tblsp apple cider vinegar
- 30 g honey
- 2 x 59g large eggs
Instructions
- Line bread tin with baking paper (base measurement 25cm x 9.5cm) ensuring that you have two ends extending beyond the tin to allow for removal of loaf when it is baked, put aside
- Add dried fruit to TM bowl and turbo x 1 second x 4 times to chop fruit and put aside, do not clean bowl
- Add the basmati, brown rice, millet or buckwheat, and quinoa seeds to the TM bowl and mill 1 minute x speed 9
- Add the arrowroot flour, sunflower seeds, pepitas, Guar Gum or powdered psyllium, yeast, sea salt, mixed spice and cinnamon and mix 15 seconds x speed 4
- Remove mix from bowl and add to fruit, do not clean bowl
- Add the water, olive oil, apple cider vinegar and honey to TM bowl and heat 3 minutes x 50 x speed 1
- Return dry ingredients to TM bowl, place eggs on top and mix 15 seconds x speed 5
- The mix will look like a paste
- Pour mix into loaf tin and flatten top evenly with spatula
- Sprinkle top with seeds if desired
- Put aside for 30 minutes in a warm spot to start rising ... time will depend on where the loaf is placed, but you want the mix to rise up to 3 cms of the top of the tin
- Set your timer for 30 minutes so that you don’t forget to check the bread, turn your oven to 180 degrees (fan forced), place rack into middle of oven, and get your cooling rack with a fresh tea towel draped across it ready for when the bread is baked
- Check your bread after 30 minutes and reset timer if it still needs to rise further
- Once risen, place loaf in oven and bake for 40 minutes … check with skewer for doneness
- Remove from oven and place onto tea towel sitting on the cooling tray
- Set timer for 10 minutes
- After 10 minutes, remove bread from baking tin using baking paper to assist in doing this
- Place the bread (with the baking paper still around it) onto tea towel and wrap tea towel loosely around bread and leave to cool completely before cutting or storing
Notes
This recipe uses the same method as my Gluten Free bread recipe, but I have incorporated fruit and spices, and have used a larger tin to allow for more volume. You can use any combination of dried fruit that you like, but what I have suggested works really well.
This bread takes a little longer to rise in the tin before baking … the original plain gluten free recipe takes 20 minutes, but this recipe will take between 30 to 40 minutes. Baking time is the same.
The loaf will keep well for a three to four days in a sealed container in the pantry (the fruit helps to keep it moist), and is fabulous toasted! Freeze in thick slices for longer keeping if you wish (I do so in snap lock bags), and take out of the freezer an hour or so before you plan to toast it.
RECIPE UPDATE APRIL 2020:
I have just retested this recipe replacing the guar gum with 2 tbls of powdered psyllium and it is perfect … everything else in the recipe remains the same. If you can only buy psyllium husk, then mill it in the Thermomix by placing 50g in the ™ bowl and milling 10 seconds / speed 10. Use 2 tbls in this recipe, adding it when you would the guar gum, and keep the balance in a container in the fridge to use for your next loaf.