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, 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
Enjoy!! Lisa x
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