Gluten Free Bread

Fruity Breakfast Loaf Print Recipe

May 17, 2017
Rating: 5/5 (3)

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Prep Time: 10 mins

Cook Time: 50 mins

Serves: 6

Difficulty: Moderate

Budget: Expensive

Disclaimer: The image is not representative of the finished article.


  • 250ml warm water
  • 150ml warm milk
  • 60g melted butter
  • 3 large, beaten eggs
  • 1 teaspoon white wine vinegar
  • 2 teaspoons milled flaxseed, mixed with 50ml boiling water and left to cool for 1 minute
  • 200g rice flour
  • 200g tapioca flour
  • 200g maize flour
  • 40g walnuts
  • 40g raisins
  • 40g glace cherries
  • 1 tablespoon honey
  • 1 tablespoon light muscovado sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt


  1. Add the rice flour, tapioca flour and maize flour into a bowl and mix until all the components are well combined.
  2. Combine and mix the walnuts, raisins, glace cherries, honey, sugar, cinnamon and salt into another bowl.
  3. Place the warm water, warm milk, melted butter, beaten eggs and white wine vinegar into a baking pan.
  4. Combine 450g of the flour mix and all the remaining ingredients (minus the fruit mix, leave this until later) into a large bowl. Mix well and transfer into the baking pan.
  5. Place the bread pan into the bread maker and close the lid.
  6. When the bleeper alerts you that the fruit and nut dispenser has dispensed the open lid, DO NOT turn off the bread maker.
  7. Use a plastic spatula and carefully scrape the fruit mix down the sides of the tin.
  8. Mix in the same direction as the blade is turning until the ingredients are well combined. Replace the lid and continue with the cycle.
  9. When the cycle has completed, leave the bread to cool for five minutes, before turning it out onto a wire rack to cool fully.

Nutritional Information:

No nutrional information.

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