There’s nothing we love more than seeing someone get really creative with our products. Quite often, we’ll be tweeted or tagged on Instagram in a photo of a really delicious looking dish made from our products – and we love to shout about it!
Last week Glutarama, posted a recipe for Gluten Free Malt Loaf using our Gluten Free Brown Bread Mix. We took one look at it and our mouths started watering! We knew we had to share it with the world.
Gluten Free Malt Loaf Recipe by Glutarama
- 250g of a Delicious Alchemy Gluten Free Brown Bread Mix (340g bags)
- 60g snacking prunes
- 40g dried snacking figs
- 1tbsp black treacle
- 2tbsp oil (I used sunflower)
- 40g golden caster sugar
- 1 egg
- 1/2 tsp baking powder
- 80g currants
- 350ml warm water
- Maple syrup to brush finished loaf
1. To make the ‘malt’ paste, add the prunes, figs, treacle, sugar and oil to a blender and blitz until smooth, then transfer to a large bowl
2. Add the egg and mix to combine, then add the warm water and whisk the mixture again which will loosen the paste and add air
3. Add the currants and sift in 250g of the Brown Bread Mix. Add 1/2 tsp of baking powder and fold quickly to combine – the mixture will form a thick sticky batter
4. Spray the loaf tin with an oil spray and coat the sides with the remaining dry flour mix to prevent sticking and aid the bake in rising
5. Once you’ve added the mixture to the tin, smooth down the batter with the back of a wet spoon as this will create a more appealing finish on the loaf
6. While you set to work on the washing up, allow your loaf to prove in a warm place for 20 mins. The loaf will not rise very much, if at all – but have faith!
7. Using a palette knife or spatula, free the sides of the dough from the loaf tin to help the bake to rise evenly as possible. Make a foil hat, and place the tin with the foil hat onto a baking tray in the COLD oven on 180C/Gas 7 and set the timer for 80 mins
8. After 60 mins, remove the tin foil hat to allow the bake to brown on top. Remove from the oven after 80mins and allow to cool completely – this is quite a dense loaf so the cooling process takes a bit longer than average. Enjoy with a cuppa and loads of butter or margarine.
A simply delicious loaf
Glutarama is run by Rebecca, whose daughter is not only coeliac but also Type 1 Diabetic. Rebecca started the blog to share the recipes she creates for her daughter, and this one was created out of her own love for malt loaf!
Note: I chose to use a 2lb loaf tin for this recipe, I imagine a 1lb tin would also work as there is not a huge rise on this bake, but you might lose the familiar malt loaf shape.