This loaf was a huge favourite of mine pre-gluten-free days. It reminds me of a fruit loaf my mum used to make in baking powder tins, although that was a darker loaf. This recipe is adapted from a Jo Seagar one. It is best served with butter, and eaten cool.
- 1 large cup (about 300ml) hot, strong, Earl Grey tea
- 1 cup brown sugar
- 1 cup currants
- 1 tsp vanilla
- 2 tsp grated orange or lemon rind
- 1 egg equivalent of egg substitute (or an egg if you can eat them)
- 1 cup brown rice flour
- 1 cup sorghum or buckwheat flour
- 2 tsp guar gum
- 2 tsp psyllium
- 2 tsp baking powder
- Combine tea, sugar and currants in a bowl. Stir together and allow to cool.
- Mix in remaining ingredients until combined into a smooth, fairly liquid mixture.
- Line a loaf tin with baking paper.
- Pour into tin and bake for an hour at 180 degrees C.
- Allow to cool on a wire rack and serve in thin slices with butter.
The picture I’ve put on here is not too bad a version, but I made a rookie mistake! I was trying out sorghum flour because I heard it was good for making sweet things with. I foolishly didn’t combine it with a different type of flour, so there was no starch and because of that, it was crumbly.