Gluten-free fruit bread

Serves: 18 (makes 18 slices)
Time to make: 2 hrs 30 mins

Total cost: $ 9.00 / $ 0.40 per serve

(at time of publication)

Gluten-free fruit bread

  • Ingredients

  • Nutrition Info.(per serve)

Cutting dairy out of your diet for health reasons or because you’re vegan doesn’t have to be a chore. Healthy Food Guide has an extensive collection of healthy dairy-free recipes to make the transition easy and delicious. Browse hundreds of gluten-free recipes. Easy and healthy gluten free meals, delicious cakes and desserts. Browse hundreds of low sodium recipes. Lower your sodium intake with delicious and healthy meal ideas.

HFG tip

Gluten-free bread tips

  • Gluten-free bread does not keep for as long as standard bread but it does freeze well, so it may be a good idea to freeze half the loaf.
  • A mix of flours will give you a better result and will assist in browning. Using only rice flour will give a pale crust.
  • Using oil helps the bread keep longer.
  • Xanthan gum improves the texture and keeping quality of your bread. Find it in health food stores. It can be left out of these recipes if you prefer.

Bread-maker tips

  • We used a Sunbeam Quantum Smart Bake model bread-maker for this recipe.
  • Always use accurate measurements – use measuring cups and spoons for all ingredients. Measure salt carefully – it is needed to add flavour but too much inhibits rising.
  • Place liquid in the bread-maker first then dry ingredients. Finally add yeast. This will ensure a well-risen loaf. Add liquids at room temperature or slightly warm.
  • Always choose the correct bread size and crust type for the loaf you’re making.
  • In order for the bread to rise, the flour has to have a sufficiently high protein content, so when white flour is stated in a recipe, use high grade or ‘strong’ flour. Do not use self-raising flour.
  • Wheat breads tend to be heavier in texture and slightly smaller in size. A lighter loaf can be achieved by combining wheat flour with a white flour which may be preferred for a wholewheat bread.
  • Sugar is necessary to brown the crust, sweeten the bread and help the yeast in proving the bread.
  • Once the bread is cooked, remove the pan from the bread chamber immediately. Leave the bread in the pan for 10 minutes to harden a little then remove and cool on a cooling rack. Do not leave bread in the pan for longer than 10 minutes as this can give a damp bread.

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Photographer: Carolyn Robertson
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