Wheat-free Fruited Soda Bread

Heat the oven to 190°C (170° fan) 375°F gas 5. Line a baking tray with non-stick baking paper.

Mix together the almonds, sorghum flour, sweet rice flour, teff flour and potato flour in a mixing bowl.

Stir in the flaxseeds, oats, bicarbonate of soda and salt. Stir in the currants and sultanas.

Make a well in the centre and pour in the buttermilk. Add the buttermilkgradually, mixing, until the dough is moist and soft but not wet.

Turn the dough out onto the baking tray. With lightly floured hands, shape the dough into a round about 7cm|3" thick. Cut a deep cross into the top of the loaf with a wet knife.

Mix together the egg and water and brush evenly over the loaf.