This recipe for my Gluten Free Fruit Loaf is an older recipe but I have adapted it to use a better bread mix. Why is it better? Well, we will come to that bit in a minute.
If you are an avid follower of my recipes, you’ll know that I steer well clear of making homemade bread, I love bread, bread doesn’t love me. I mean really, my bread baking could be used as weapons of mass destruction. You know it’s bad when even the birds won’t eat it!
This is why I shamelessly rely on gluten free bread mixes when it comes to making fresh free from bread.
This recipe was developed using Free From Fairy Bread Mixes
which were kindly gifted to me for that purpose
What bread mix can I use to make this Gluten Free Fruit Loaf?
As this post is discussing Vicki Montague’s Free From Flour Bread Mix, naturally I can recommend it as I’ve used in the development of this recipe and my No Knead Gluten Free Focaccia made with sundried tomatoes recipe too.
I’ve also used this specific bread mix on several occasions before now just for normal fresh loaves and each time have had wonderful wholegrain bread that’s gluten free, dairy free and vegan too.
There are other bread mixes on the market and if you wish to shop around you could use my Gluten Free Delivery Guide as a great resource for bread mixes and many other free from treats and savoury options. If subbing those bread mixes in this recipe you may need to omit certain ingredients if already in the mixes such as yeast.
Fancy buying yourself a treat or a gift for a loved one this festive season, then go small…small businesses’ that is!
Different fruit variations for a Gluten Free Fruit Loaf
In this fruit loaf recipe, I’ve opted for mixed fruit and added a citrus boost with orange zest, marmalade glaze and a few drops of orange extract.
I find this bread mix very versatile when it comes to adding ingredients so there are a few flavour options you might like to try instead.
What can I add to bread for flavour?
- Lemon and lime – add sultanas in place of the mixed fruit, then add the zest of two lemons and two limes. To glaze you could use lemon curd (not vegan) or a lemon or lime marmalade.
- Cherry and chocolate – add dried cherries instead of the mixed fruit (you may want to soak the cherries overnight) then throw in a couple of handfuls of chocolate chips. To glaze use a cherry jam
If you come up with any other flavour variations them please do come back and share you successes and as always remember to tag me in on any photos you share, it literally makes my day when that happens.
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Why use Free From Fairy Flour Mixes?
Vicki has worked hard to develop a flour mix that doesn’t include rice and is wholegrain making it far more nutritious than shop bought free from loaves. It also contains no gums or preservatives and is made with low FODMAP ingredients making the blend prefect for anyone with Irritable Bowel Syndrome (IBS). Flour mixes are sold in 750g rather than 500g, the bread mix is sold in bags of 425g.
Flour ingredients: Wholegrain Teff, Sorghum, Buckwheat, Tapioca and Potato Starch.
Bread mix ingredients: Wholegrain Teff, Sorghum, Buckwheat, Tapioca and Potato Starch, psyllium husk powder, salt and flax seeds.
How to store Gluten Free Fruit Loaf?
This type of fruited bread lasts a couple of days. Yes, it’s best eaten on the day, especially whilst still warm – pure bliss.
If you do eat it over two days then I would recommend wrapping in foil or paper and keeping in the fridge then reheating in the oven or microwave to freshen it up. Alternatively you could enjoy it toasted with lots of ‘butter’ and add jam if you need an extra sugar boost!
If you like fruited bread you’ll love these other bakes
Learn to make gluten free bread from an expert
Learn how to make my wholegrain gluten free flour blend and bread mix plus the best gluten free yeasted and non-yeasted breads ranging from rolls to a soft sandwich loaf and gluten free chapatisVicki Montague – Free from fairy
Simple to follow video lessons that you can watch as many times as you like. The lessons are designed to be carried out by children and adults alike. They introduce you to a variety of gluten free breads. Where possible they have dairy free and egg free (vegan) options.
Giveaway Time! Win lifetime access to the Free From Fairy How to make Gluten Free Bread Course
I am giving one reader the chance to win this course with lifetime access worth £75.00. Simply follow the giveaway entry details with the chance to enter multiple times to increase the chances of winning. This is an online course, so the giveaway is open internationally. T&C’s can be found in the giveaway information link.Free From Fairy Bread Making Course
Gluten Free Fruit Loaf Recipe
Gluten Free Fruit Loaf
To make the bread
- 425 g 1 whole packet Free From Fairy gluten free bread mix if using another mix check method and ingredients
- 7 g dried active yeast
- 2 tbsp sunflower oil
- 1 tbsp caster sugar
- 1 tsp apple cider vinegar or lemon juice
- 530 g water use 130g boiling mixed with 400g cold to make the perfect temperature.
To make it a fruited loaf
- 150 g dried mixed fruit
- 1 orange zest removed and juice squeezed
- few drops orange extract
To glaze the bread
- 1 tbsp marmalade
- orange juice
- Switch your oven on to 70°C/ 50°C fan. This gives you the perfect environment for the yeast to rise the bread.
- Prepare a 2lb loaf tin by brushing with oil (I use a handy oil spray) and then dust with flour.
- Put the mix into a large bowl with 7g Allinson’s dried easy bake yeast and 1 tbsp sugar and stir well.
- Add 2 tablespoons vegetable oil, 1 tsp vinegar or lemon juice and 530g warm water (130g boiling water mixed with 400g cold water). Stir until thoroughly combined and dough like.
- Add the 150g of mixed fruit, orange zest and orange extract. Stir again until combined, then scrape into your prepared tin.
- With a wet spatula tease the dough into the corners of the tin.
- Next, brush the top of the smoothed loaf with a little extra oil.
- Cover with an oiled piece of tin foil and place the loaf into your warm oven, leaving it for 15 – 20 minutes to rise – it should reach the top of your tin.
- Once the dough has risen almost to the top of the tin, remove the tin foil and turn the oven up to 230 degrees C (210 degrees fan/gas mark 7).
- Bake for 40 minutes.
- After 40 minutes brush the loaf with the marmalade and orange juice (mix these together first in a little bowl).
- Pop back into the oven for the last 10 minutes to allow to brown (50 minutes in total).
- Leave the loaf to cool in the tin for 5 minutes before carefully removing it and leaving it to cool on a wire rack on one side.
- With any remaining marmalade and orange juice glaze, brush the cooled/cooling loaf for an extra glaze effect.
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