How to Make Perfect Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vickys raisin loaf with bara brith conversion gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have vickys raisin loaf with bara brith conversion gf df ef sf nf using 14 ingredients and 12 steps. Here is how you can achieve that.

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

1. Take 150 g raisins
2. Get 192 g potato starch - NOT flour
3. Get 127 g sorghum flour
4. Get 60 g millet flour
5. Make ready 1 tsp xanthan gum
6. Make ready 1 & 1/4 tsp salt
7. Get 9 g instant yeast (2 & 1/4 tsp)
8. Take 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. Get 3 tbsp golden syrup / honey / agave nectar
13. Prepare 1 tbsp Vickys Egg Replacer mixed with 4 tbsp water
14. Take another 2 tbsp margarine for coating after baking

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

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