Tenina.com's Gluten Free Fruit Bread



  1. Line a large bread tin (use a little coconut oil on the tin to help keep the baking paper in place) and set aside until needed.

  2. Measure dried fruit into TM bowl and chop 1 sec/Turbo/4 times. Set fruit aside.

  3. Without rinsing TM bowl, add rices, millet and quinoa to TM bowl and mill 1 min/speed 9.

  4. Add remaining dry ingredients including yeast to TM bowl and mix 15 sec/speed 4. Set aside dry mix.

  5. Without cleaning TM bowl, add water, olive oil, apple cider vinegar and honey to TM bowl and heat 3 min/50°C/speed 1**.

  6. Return dry ingredients to TM bowl including fruit, then add eggs and mix 15 sec/speed 5. The dough will look wet and pasty.

  7. Pour mix into loaf tin and flatten top evenly with spatula. Sprinkle with seeds or fruit if desired.

  8. Set dough aside to rise for 30 minutes or so, in a warm spot. Allow the dough to rise within 2-3cms from the top of the tin.

  9. Preheat oven to 180ºC (fan forced) and place oven rack into middle of oven.

  10. Once risen, place loaf in oven and bake for 40 minutes. Check with skewer to ensure the bread is cooked. Remove from oven and place onto a tea towel sitting on a cooling rack. Set timer for 10 minutes.

  11. After 10 minutes, remove bread from baking tin using baking paper to assist in doing this. Place the bread (with the baking paper still around it) onto tea towel. Wrap tea towel loosely around bread and leave to cool.

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