Gluten Free – Festive Fruit Bread (also Milk-free)

Gluten Free - Festive Fruit Bread (also Milk-free)
During celebrations, when eating traditional, familiar foods is important, it's a good idea to have safe alternatives. This special bread uses alternative flours, contains no milk products, is simple to make and can be enjoyed by those who need to avoid gluten and milk in their food.

THIS RECIPE MAKES 1 LOAF
Ingredients
Wet Ingredients
  • 1+2/3 cup Water
  • 3 Eggs, room temperature
  • ¼ cup Vegetable Oil

Dry Ingredients
  • 2 cup White Rice Flour
  • ½ cup Potato Starch
  • ½ cup Tapioca Flour
  • ⅓ cup Corn Starch
  • 1 TBSP Xanthan Gum
  • 1+1/2 tsp Salt
  • 3 TBSP Sugar
  • 1 tsp Nutmeg
  • 2+1/4 tsp Active Dry Yeast
  • 1 package (6-7 oz) Dried Fruit, finely chopped
Instructions
  1. Thoroughly blend dry ingredients except dried fruit pieces. Do this either in a bowl with a wire whisk or shake together in a gallon-sized, self-sealing bag. Heat water and oil to 120° to 130° F.

BREAD MACHINE METHOD

  1. Pour water and oil into baking pan; add eggs. Add dry ingredients to liquid ingredients.

  2. Select the DOUGH cycle for mixing. After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the kneading blade. Press STOP when the mixing is complete. Fold in dried fruit pieces. Do not allow the dough to rise in the bread pan.

MIXER METHOD

  1. Pour water and oil into mixing bowl; add eggs. With the mixer on low speed, gradually add dry ingredients to liquid ingredients until all dry ingredients are well blended. Beat on medium speed about 5 minutes. Fold in dried fruit pieces.

RISING AND BAKING

  1. Pour dough into a lightly greased ring mold; allow to rise approximately 40 to 60 minutes. Bake at 375°F for 40 to 45 minutes; use a toothpick to test for doneness. Allow bread to set in pan for 10 minutes before inverting onto cooling rack. Cool completely before slicing. If desired, lightly dust with powdered sugar before slicing.

  2. NOTE: You can substitute Instant (Quick Rise) in place of Active Dry Yeast in gluten free recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: substitute equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit Gluten Free tips and Lessons in Yeast & Baking for more information.
 

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