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Home Bakery
2001 ABM8 rev.0
Apricot and almond bread
Dry ingredients
Mix together in a bowl first except the yeast
2 cups white rice flour
½ cup tapioca starch flour
½ cup potato starch flour
2 tsp xanthan gum
1½ tsp gluten-free mixed spice
½ cup powdered milk (if using fresh see additional info)
1 tsp salt
¼ cup sugar
½ cup dried apricots (finely chopped after soaking)
¼ cup crushed almonds – or – 1 tsp almond essence
Wet ingredients
3 large eggs at room temperature (beaten)
2 ozs melted butter or allowed margarine/oil
1 tsp cider vinegar (if allowed)
2/3 cup warm water – hand hot
1 cup apricot jam
1 tbs dried yeast (1 sachet which is 2 ¼ tsp)
Method
Mix all the wet ingredients together and place in the bread pan of your bread
machine. Gently mix all the dry ingredients together (except the yeast) and place on
top of the wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC
or RAPID programme with your choice of crust setting.
On completion of the baking time – remove the loaf tin from your machine and leave
to cool slightly before removing the loaf. Place on a wire tray to become cold before
slicing. Freezes well.
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