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Gluten-free Fruit Loaf

Gluten Free Fruit Loaf


  • 100 g Rice Flour
  • 90 g Potato Starch
  • 52.5 g Tapioca Starch
  • 57.5 g Sorghum Flour
  • 50 g Lupin Flour
  • 2 g Cinnamon
  • 1.5 g Mixed spice
  • 3 g Carob
  • 20.4 g Yeast (Mauripan)
  • 12.5 g Gelatine or Agar
  • 100 g (3) Egg whites
  • 47 g Sugar
  • 35 g Glucose syrup
  • 8.4 g Salt
  • 10 g Glycerin
  • 0.4 g Citric acid
  • 140 g Fruit (currants/sultana)
  • 5 g Citrifi
  • 65 g Oil
  • 305 g Water



  1. Preheat oven to 180°C (350F)
  2. Pour warm water into the large mixing bowl of the electric mixer and add yeast, half the sugar, and egg whites and lightly mix.
  3. Add the oil, glycerine and glucose syrup mix further.
  4. Combine all of the dry ingredients including remaining sugar but not fruit in separate bowl and mix well.
  5. Add dry ingredients to wet ingredients with electric mixer on low speed. Once combined (scrape sides of bowl if necessary).
  6. Add Fruit to mixture and beat mixture for 2 minutes on low speed.
  7. Allow to rest for 10 minutes (cover mixer with a tea towel).
  8. Beat for a further 2 minutes on low speed and rest again for 10 more minutes (cover with tea towel).
  9. Beat for a final 2 minutes and pour into prepared loaf tin/pan. Optional sprinkle with linseeds.
  10. Cover and leave in warm spot to rise for approximately 20 minutes (or until mixture 1cm from pan top – care is needed to not over-­‐proof mixture).
  11. Bake for 35 minutes. Remove from pan and allow to cool on cooling rack before cutting.


  • Although electric mixer was used dough hook was not necessary due to thick, batter consistency of mix.
  • For softer crust cover loaf in cloth/tea towel whilst cooling.
  • It is important to get the beat and rest times correct to avoid shape collapse