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Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF
Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF

Before you jump to Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to vickys raisin loaf with bara brith conversion gf df ef sf nf recipe. To cook vickys raisin loaf with bara brith conversion gf df ef sf nf you need 14 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF:
  1. Use 150 g raisins
  2. Prepare 192 g potato starch - NOT flour
  3. Get 127 g sorghum flour
  4. Prepare 60 g millet flour
  5. Provide 1 tsp xanthan gum
  6. Use 1 & 1/4 tsp salt
  7. Use 9 g instant yeast (2 & 1/4 tsp)
  8. Use 2 tsp ground cinnamon
  9. Get 1 tsp mixed spice - see my previously posted recipe
  10. Prepare 300 ml warm water
  11. Use 3 tbsp Stork block margarine, melted
  12. You need 3 tbsp golden syrup / honey / agave nectar
  13. Take 1 tbsp Vickys Egg Replacer mixed with 4 tbsp water
  14. Take another 2 tbsp margarine for coating after baking
Instructions to make Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF:
  1. Put the raisins in a bowl and cover with boiling water. Set aside overnight
  2. Preheat the oven to gas 4 / 180C / 350F and line a loaf tin with parchment paper and spray lightly with oil then dust with flour
  3. Put the flours, starch, xanthan gum, yeast, salt and spices in a bowl and whisk together well
  4. Beat in the warm water, melted margarine, syrup and egg replacer mixture until you form a smooth batter, cake batter consistency
  5. Drain the raisins well then stir into the batter
  6. Pour the batter into the loaf tin and smooth the top with the back of a wet spoon
  7. Bake for 45 - 55 minutes until golden and risen. If you remove the tin and tap the bottom of the loaf it should sound hollow when done. If the bottom of the loaf is still a bit damp after you remove the tin, put it back in the tin upsides down and bake a further 5 - 10 minutes. For a crusty loaf, return to the oven without the tin and bake a further 10 minutes
  8. Rub the entire loaf with extra margarine to soften the crust as it cools then let cool on a wire rack
  9. Slice when fully cooled. Wrap individual slices in clingfilm then again in foil to freeze for another day. Defrost then toast
  10. Tastes lovely toasted
  11. You can replace the individual flours with a store pre-mixed gluten-free flour blend but you'll need to adjust the liquid added. Use the raisin water if you need to add extra or some orange juice to kick up the flavour a bit works well. The batter should be like cake batter
  12. Substitutions for Bara Brith / Welsh Fruit Cake - use 300g mixed fruit in place of raisins, replace golden syrup with 100g soft brown sugar, use 350ml brewed tea in place of warm water and soak mixed fruit in that - drain tea straight into batter and mix before adding the fruit in. Glaze with warm runny honey

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