Sliced Scandinavian Loaf
ready in 1 hr 40 min.
- 1 tablespoon Dried yeast
- ¼ cup sugar
- 1 ⅛ cups warm milk
- 3 eggs
- ¼ cup sunflower oil
- 1 teaspoon Cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 tablespoon xanthan gum
- 0.333 cup Potato starch (plus extra for dusting)
- 1 ½ cups Rice flour
- ½ cup sorghum flour
- 1 cup Tapioca starch
- 0.333 cup Teff flour
- 2 teaspoons ground Cardamom
- 2 ounces gluten-free Marzipan (finely chopped)
- To decorate
- coarse Sugar crystal (or sugar pearls)
Line a baking tray with non-stick baking paper.
Mix together the yeast, 1 teaspoon sugar and the milk and leave to stand for 5-10 minutes until frothy.
Whisk the eggs in a mixing bowl until combined, then whisk in the oil, vinegar and remaining sugar.
Add the dry ingredients and the yeasty milk and beat well until moistened. Scrape down the bowl, add the marzipan and beat for 4 minutes.
Scrape the dough onto the baking tray and shape into a round or loaf shape. Leave to rise for about 30 minutes until doubled in size. ,
Heat the oven to 190°C (170° fan) 375°F gas 5.
Sprinkle sugar crystals or pearls over the top. Place a tin filled with 1cm|1/2" of water on the bottom rack of the oven.
Bake for about 30 minutes, until the base is well browned and the loaf sounds hollow when tapped on the base. Place on a wire rack to cool completely.