Gluten Free Hot Cross Loaf

Warm the milk gently in a jug, it should be warm to the touch, you don't want it to hot otherwise it will kill the yeast.

Add the yeast to the warm milk, stir and set aside to 10-20 mins, it should start to foam up on the top of the milk.

Meanwhile, sift the gluten free bread flour, sugar, spices and salt into a large bowl. Then cut the butter into chunks and rub into the gluten free flour mix until you get a breadcrumb type consistency, then chuck in the raisins and stir through.

Create a well in the middle and add in the eggs and the yeasty milk mixture, beat with a wooden spoon until thoroughly combined. It will be runnier than a none gluten free bread mix.

Grease and line a 2lb loaf tin and pour in the gluten free bread mix, cover with clingfilm or a damp towel then leave in a warm place to prove for 45 mins to 1 hour, it should round about double in size.

Once proved, remove the cling film/towel and in a bowl mix the 50g of gluten free bread flour with some water, 60ml worked great for me but you may need a little more or less. You want it so you can pipe it easily but not to runny. Pipe a large cross across the top of the loaf.

Bake in an oven preheated to gas mark 4/180c for 45-50 minutes until browned and sounds hollow when you knock on the bottom of the loaf.

Allow to go cold before slicing. It should last a couple of days in an air tight container, or as I do, slice and freeze and it will keep for at least 6 months.