Fruit Bread for Celiacs

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Fruit Bread for Celiacs
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
200
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie200 kcal(10 %)
Protein3.17 g(3 %)
Fat2.45 g(2 %)
Carbohydrates38.12 g(25 %)
Sugar added0 g(0 %)
Roughage0.48 g(2 %)
Vitamin A2.37 mg(296 %)
Vitamin D0 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.08 mg(1 %)
Vitamin B₆0.02 mg(1 %)
Folate1 μg(0 %)
Pantothenic acid0.05 mg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.33 mg(0 %)
Potassium38.75 mg(1 %)
Calcium37.53 mg(4 %)
Magnesium3.19 mg(1 %)
Iron1.71 mg(11 %)
Zinc0.03 mg(0 %)
Saturated fatty acids0.33 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
1
Ingredients
4 ½ cups
gluten-free bread flour (plus extra for dusting)
2 teaspoons
¼ ounce
quick-rising active dry yeast
2 tablespoons
1 ¾ cups
warm water
2 cups
dried Fig (roughly chopped)

Preparation steps

1.
Stir together the flour, salt and yeast in a mixing bowl.
2.
Stir in the olive oil and enough warm water to form a soft dough.
3.
Turn out onto a lightly floured surface and knead until smooth.
4.
Put the dough in a lightly oiled, large bowl. Cover with oiled cling film and leave in a warm place for about 1 hour, until doubled in size.
5.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
6.
Knead the figs into the dough and shape into an oval. Put onto the baking tray.
7.
Slash the top of the loaf and sprinkle over a little flour. Leave to rise again, uncovered for 10-15 minutes, until slightly risen.
8.
Bake for 40-45 minutes until it sounds hollow when tapped on the base. Place on a wire rack to cool.
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