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Gluten Free Bread: Fruit Loaf

I had such a massive response to my gluten free bread recipe a few weeks ago that I thought I'd show you this week how I turn it into fruit bread. It's really yummy fresh with butter or dairy free spread, and great toasted as well, even when it's been frozen. It's a perfect snack or super quick brekkie on a cold morning!

If you do use eggs when you make this like I normally do now, just toss in a couple of tablespoons of chia seeds with the dry ingredients to boost the nutrients a bit! And.... if you're feeling a bit naughty you could swap the sultanas for choc chips - I likeEnjoy Life Mini Chips. My kids love this for an occasional afternoon tea treat!!

If you want to get my tips on making gluten free bread, pop on over to the original blog post on gluten free bread to get them - click here :-)

Gluten Free Bread Fruit Loaf - Happy Tummies

Gluten Free Bread Recipe: Fruit Loaf

Gluten free, wheat free, dairy free, soy free, nut free, egg free


400mls filtered water
1/3 cup (75g) olive oil
1 tsp apple cider vinegar
3 tbps chia seeds soaked for 5 minutes in 180mls filtered water (you can replace the chia egg with 3 eggs if you prefer)
2 tsps salt
2 cups (280g) sorghum flour
1½ cups (185g) tapioca starch or arrowroot starch
1 cup medium GF flour (white rice flour 130g, quinoa flour 120g, millet flour 140g, besan flour 120g, oat flour 140g - oats not GF)
1/3 cup (50g) coconut sugar (rapadura or sugar)
3 tsps xanthan gum or guar gum
3 tsps yeast
1 cup (160g) of organic sultanas (or a mix of dried fruit, preservative free)
2 tbsps of either Nutra Organics Berry Choc Powder or C Berry Blast Powder (optional)
2 tsps ground cinnamon
2 tsps ground mixed spice


  • Heat oven to 50°C (if you'll need to rise bread in oven)
  • Lightly grease bread tin - mine is internal size 23cm x 10cm x 10cm
  • Put all wet ingredients into a bowl, then salt, followed by dry ingredients (except sultanas) and lastly yeast on top
  • Use an electric mixer or Thermomix to combine for a short time until well mixed - dough will be quite thick
  • Add in the sultanas and mix through gently (on reverse if using a Thermomix)
  • Place dough into prepared bread tin, smooth the top with a spatula and cover loosely
  • Pop bread into warm oven or in a warm spot outside for about 45 minutes or until risen
  • Turn oven temperature up to 180°C and bake for 50 minutes. If you're putting bread into a cold oven set temperature to 180°C and cook for 55 minutes
  • Remove from oven, tip out of bread tin and place on a wire rack to cool
  • Bread is best eaten fresh or you can freeze left overs and toast

 Recipe From - Copyright 2016 Happy Tummies

Enjoy!! Lisa x