1⅓ cups & ¼ cup warm water (400ml)
60 g softened butter or margarine
2 cups maize corn flour (290g)
½ cup rice flour (85g)
⅔ cup Orgran GfG - Gluten Substitute (100g)
2 tbs. caster sugar
1 tsp. salt (4g)
2 large eggs
⅓ cup skim milk powder
3 tsp. dry yeast
4 tsp. gluten-free baking powder (16g)
1½ tsp. crushed anise seeds (optional)
⅓ cup raisins (60g)
⅓ cup chopped pecans (40g)
⅓ cup candied orange peel (optional)
Preheat oven to 170ºC (340ºF).
Grease a deep cake tin.
When bread is baked, cool in tin for 5 minutes, and then continue cooling on a wire rack for 30 minutes before slicing.
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