A Sweet Gluten-Free Loaf

Makes a 900g ( 2lb ) Loaf
Preparation Time: 25-30 minutes + rising
Cooking Time: 25-30 minutes
Freezing: recommended

Grated zest and juice of 1 orange
80g ( 3oz ) Stoned dates, chopped
300g ( 11oz ) gluten-free flour
80g ( 3oz ) ground almonds
1 teaspoon salt
25g ( 1oz ) caster sugar
2 teaspoons easy-blend yeast
150 ml ( 1/4 pint ) hand -hot milk
175ml ( 6 fl oz ) hand hot water
1 tablespoon flaked almonds

1/ Heat the orange juice in a small saucepan. Add the zest and chopped dates. Leave to stand, off the heat for  15 minutes.

2/ Blend to a puree.

3/ Mix together flour, almonds, salt, sugar, and yeast in a bowl. Beat in the date puree, milk and water to form a batter.

4/ Pour into a 900g ( 2 lb ) greased loaf tin. Leave to rise, uncovered for 30 minutes.
For best results leave in a warm area and line the tin with grease proof paper..

5/ Preheat the oven to Gas Mark 7/electric oven 220 degrees c/ fan oven 200 degrees c.

6/ Bake for 25-30 minutes. After 20 minutes, sprinkle the almonds over the top and continue cooking until a skewer inserted into the centre of the loaf comes out clean.


Make sure the Almond Flakes are gluten free as some companies add  flour in the manufacture. If in doubt you can leave them out.

Slice the loaf up and freeze when cool. To reheat from frozen, place on the turn table for 1.50 seconds on full power and the results --warm bread.