Looking for new Easter desserts? Try this gluten-free Easter bread recipe: the traditional Easter bread with raisins and hazelnuts that are also gluten free.
INGREDIENTS
- Water 110 ml, warm
- Sugar 120 g, plus 2 tsp
- Yeast 1 tbsp, fast-action dried
- Rice flour 200 g
- Sweet rice flour 100 g
- Tapioca flour 150 g
- Gelatine 2 tsp, powdered
- Xanthan gum 1 tbsp
- Salt 1 tsp
- Eggs 4 large
- Sunflower oil 55 ml
- Cream 110 ml, warm, 48% fat
- Cider vinegar 1 tsp
- Vanilla extract 1 tsp
- Lemon 1/2 unwaxed, lemon juice an zest grated
- Orange 1/2 unwaxed, orange juice and zest grated
- Raisins 55 g
- Sultanas 55 g
- Hazelnuts 75 g, chopped, roasted
Preparation time: 1 h
Cooking time: 35 m
Recipe category: Brunch
Recipe yield: 8
HOW TO MAKE THIS RECIPE
- To prepare the gluten free bread recipe start greasing a 900g loaf tin.
- Combine the warm water, 2 teaspoons sugar and the yeast. Set aside until frothy.
- Mix together all the dry ingredients in a mixing bowl until evenly distributed.
- Whisk together all the wet ingredients, including the fruit zests.
- Slowly add the wet ingredients and the yeast mixture to the dry ingredients and beat for 2 minutes. Add more water if it is too dry.
- The dough should be very soft and sticky.
- Stir in the dried fruits and hazelnuts.
- Place in the tin and smooth the top.
- Leave to rise in a warm place for 30-40 minutes.
- Heat the oven to 180°C (160° fan).
- Bake for 30-35 minutes until golden brown on top and cooked through.
- Cover the top with foil if the top is browning too quickly.
- Cool on a wire rack.
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