Serves: 18 (makes 18 slices)
Time to make: 2 hrs 30 mins
470ml warm water
1/3 cup canola, olive or rice bran oil
1 teaspoon white wine vinegar
1/2 cup brown rice flour
2 cups white rice flour
1 cup arrowroot
1 tablespoon xanthan gum (see tip)
1 tablespoon sugar
3 tablespoons soft brown sugar
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 teaspoons instant dry yeast
1/2 cup chopped dried dates, apple and apricots
Step 1 Place ingredients in the bread pan in the order listed up to and including the yeast.
Step 2 Place pan in the bread maker. Secure and close the lid. Add dried fruits through the fruit dispenser and close the lid.
Step 3 Select the programme suitable for gluten-free or yeast-free bread (– 3 in this bread-maker). Select a dark crust and a 1.25kg loaf size. Press start.
Step 4 The bread will be cooked in 2 1/2 hours. Cool in pan for 10 minutes before removing. Cool completely before slicing.
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.