480g Palmira’ s Traditional Bread Mix
1 cup Mixed Dried Fruit
520g room temperature water
6g gf dry yeast
Gf Rice flour for dusting
Olive Oil for brushing
- Combine Palmira’s mix, dried fruit and cinnamon in a bowl. Place water into a mixing bowl, add yeast, sugar and mix. Add flour blend, continue mixing for 4 minutes until dough forms. Remove dough from machine, sprinkle a little gf rice flour on a clean bench, and form dough to desired shape.
- Place into a tray or tin, brush top with olive oil, let it rest in a warm place for about 20 minutes before baking in hot oven 200C F/F. Times for cooking will depend on size of product, generally for a loaf, it will need to cook for about 60 minutes.
- Fruit loaf needs to be fully cooled before slicing.
After being diagnosed with Coeliac’s disease in 2003, Totally Gluten Free Products founder and director, Palmira Rigoli, brought her belief in fresh, healthy and inexpensive ingredients to her new problem – and found solutions that helped a lot of others in the community too! Palmira arrived in Australia at age 18 to make it her home after growing up in Sicily. She had always had an interest in cooking and experimenting with ingredients.