Lighter Fruitbread- Experiment #2 ITS GLUTEN FREE!!! YEAHH!!

LIghter Fruitbread- Experiment #2 ITS GLUTEN FREE!!! YEAHH!!

Having concluded that my earlier fruit bread recipe is better suited to the winter months as it’s quite a dense loaf… this morning I switched up some of the ingredients to lift the loaf more and retain moisture. I also added a cinnamon and vanilla bean glaze/drizzle for more flavour—- making it a rather delicious breakfast or tea time snack.

Modified Recipe:

1 cup Dove’s farm gluten free white flour
1 tsp baking powder
1/2 cup or 3/4 cup raisins mixed with candied citrus peel
1 egg
2 tbsp olive oil
1/2 cup milk

For my Awesome Glaze:

6 tbsp icing sugar
1.5 tbsp cinnamon powder
1 tsp milk
1/2 tsp butter
1/2 tsp vanilla bean paste ( Its a tiny little jar that goes a loooong way- I use Hansell’s Chef’s Strength Vanilla Paste)


– Preheat oven to Gas Mark 5
– Mix together wet and dry ingredients and shove in a well greased loaf tin (so the GF flour doesn’t cause the mixture to stick) for 30 minutes and cool for 5 minutes
– Prepare the glaze. Mix together the butter, cinnamon, vanilla bean paste, milk, and icing sugar and drizzle in thick lashings across the top of the loaf.

– Enjoy with a cup of peppermint tea or chamomile or your favourite coffee….. GLUTEN-FREE MORNING TO YOU ALL!!

Bread plus glaze and the not so top secret CSAB recipe book...


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