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Print recipe Gluten-free hot cross loaf from MayOnnaise

gluten free kids can help can make in advance ok to freeze
Category Cake and dessert recipes
ServesNot stated
Prep time1h30 hours
Cook time1 hours

Mumsnetter ratings

Ease of finding ingredients n/a
Ease of cookingn/a
Success with kidsn/a
Success with adultsn/a
Overall Markn/a

Ingredients

1 packet of dried yeast (used one supplied with Glutafin white mix)
1 tsp sugar (or honey as long as its not been used at brekky by others without allergies!)
150ml handwarm water
500g gluten-free flour (used Glutafin/DS Mix it!)
Zest ½ orange
1 tbsp mixed spice and cinnamon (together)
50g-75g sugar (to taste: I used about 75g, if too sweet reduce)
150g sultanas and raisins/currants
1 egg
1 dessertspoon Sunflower oil
100ml handwarm milk

For top:
1 egg and 1 tsp sugar mixed
50g of GF flour mixed with enough hot water to make a thick paste
Sugar syrup after baking (50g sugar mixed with about 75ml water, and reduced to a sticky syrup on the hob)

Handy Hint

Method

1. Start dried yeast and the 1 tsp sugar (honey is better) off in 150ml hand warm water. Leave for about 10mins until frothy
2. Meanwhile, put dry ingredients: flour, orange zest, sugar, spices and mix.
3. Whisk egg and oil together and add along with yeast/water mix into the bowl of dry ingredients.
4. Next add enough milk (you may not need all of it) to bowl stirring all the time to create a smooth and sloppy thick mixture (consistency of snot, I hate to add).
5. Pour into a large loaf tin. Brush the top with sunflower oil,
6. Cover with a damp cloth and tea towel over (don't let it touch the bread top). Leave to prove for an hour until doubled in size. I find a hot water bottle underneath helped pep the yeast up a little!

NB The bread does not rise further in the oven, so let it rise as much as possible before baking, Must be over the top of the tin.

7. Preheat oven to 210C. Just before baking, mix 1 egg with 1 tsp sugar and brush over top to aid browning of bread in oven.
8. With flour water paste put into disposable piping bag with single hole nozzle and pipe crosses across the top.
9. Cook for 1 hour (if browning too quickly, reduce oven temperature slightly.)
10. Cool in tin for about 10 mins. Brush with sugar syrup.
11. Slice and put into freezer.

Mumsnetter Reviews

From: MayOnnaise on Sat 27-Mar-10 18:53:41 Overall rating: 0.0
A Gluten free Hot Cross Bun alternative that is great to toast, and can be pre-sliced and frozen, and eaten 'fresh' on demand! GF bread does tend to get stale quickly, so this is the best way to eat it.



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