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

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The ingredients needed to make Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF:

1. Make ready 150 g raisins
2. Make ready 192 g potato starch - NOT flour
3. Get 127 g sorghum flour
4. Make ready 60 g millet flour
5. Prepare 1 tsp xanthan gum
6. Get 1 & 1/4 tsp salt
7. Get 9 g instant yeast (2 & 1/4 tsp)
8. Get 2 tsp ground cinnamon
9. Get 1 tsp mixed spice - see my previously posted recipe
10. Take 300 ml warm water
11. Get 3 tbsp Stork block margarine, melted
12. Make ready 3 tbsp golden syrup / honey / agave nectar
13. Take 1 tbsp Vickys Egg Replacer mixed with 4 tbsp water
14. Make ready another 2 tbsp margarine for coating after baking

This bara brith is made the traditional way using fresh yeast. Most supermarket with their own in-store bakery will sell, or sometimes give away, fresh yeast. What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you!

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

What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you! There is also an egg free diet (EF) and a nut free diet (NF) that concerns individuals who are allergic to these specific foods. It is best to run some. Photo about Bara Brith or Speckled Bread a traditional Welsh fruit loaf made with sultanas or raisins often eaten buttered.

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