I developed this recipe for clementine and cranberry wreath bread a year ago.
It happened by accident.
I had planned chelsea buns but they didn’t quite happen! The filling was too hot and soft and the buns were clearly not going to hold their shape…so this came about instead.
The bread is beautifully soft, the filling, tart and tongue tingling.
If you don’t have time (or the inclination) to make my filling, fill this bread with shop-bought mincemeat or with one of my rather special mincemeat recipes. You’ll find the clementine and cointreau one here or my pear and amaretto one here.
Alternatively you could fill it with something like chocolate spread or chocolate chips.
I created my own filling to try and keep the sugar content as low as possible. It is also low FODMAP for those of you who are following that diet for your Irritable Bowel Syndrome (IBS).
A couple of years ago I was following that diet and know first hand how tricky no dried fruit is hard around Christmas!
I’m pretty sure you could shape this in the evening let it rise then place it in the fridge over night before bringing it up to room temperature and baking it in the morning for Christmas breakfast. It may take a couple of hours to get to room temperature before baking but given how early the kids wake up on Christmas morning that shouldn’t be a problem!
Oh and if you don’t eat it all in one day, slice it and freeze it and give it a little zap in the microwave to bring it back to full glory!
Anyway, once again I’m working with some fabulous bloggers to make your freefrom Christmas easier. Check out the #FreeFromChristmas hashtag across social media to find other incredible recipes. Alternatively visit their blogs to find full recipes:
- Kate – Gluten Free Alchemist
- Jo – Modern Food Stories
- Emma – Free From Farmhouse
- Laura – Dairy Free Kids
- Midge – Peachicks Bakery
- Chloe – The Adventures of an Allergy Mummy
- Mandy – Sneaky Veg
- Mel – Le Coin de Mel
- Nathalie – Intolerant Gourmand
- Eva – The Healthy Tart
- FOR THE FILLING:
- 300g clementines
- 100g frozen or fresh cranberries
- 50g dried cranberries
- 50g sugar or sugar alternative
- 30g butter, coconut oil or margarine
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- FOR THE BREAD:
- 400g gluten-free Free From Fairy plain flour
- 100g potato starch
- 3tsp psyllium husk
- 40g sugar or sugar alternative
- ½ tsp sea or rock salt
- 1 tsp baking powder
- 2 tsp dried active yeast
- 230ml milk or dairy-free milk
- 50g coconut oil melted
- 1 medium free range egg
- 1 tsp balsamic vinegar
- FOR THE DRIZZLE TOPPING
- 50g icing sugar
- 2 tsp orange or clementine juice or water
- FOR THE FILLING:
- Peel the clementines and chop the segments into small pieces
- Place the prepared clementine pieces into a small saucepan and add all the other ingredients
- Cook on a low heat for around 10 minutes with the lid on, then 10 more minutes with the lid off until the fruit is softened and sauce is thickened
- Taste for sweetness (you may want to add more if you eat a lot of sugar)
- Leave to cool completely before using it in the bread
- FOR THE BREAD:
- Place the milk into a microwavable jug and heat for 30 seconds on high power. Add the yeast to the milk and whisk well to combine then set aside for 10 minutes
- Place all the dry ingredients into a bowl (or the bowl of a stand mixer) and mix together well
- Add the egg, melted butter or margarine and balsamic vinegar into the dry mixture
- Once the milk mixture looks frothy and smells yeasty add it to the dry mixture and beat well until a dough forms
- Place a large piece of cling film onto a clean work surface and place the dough on top
- With clean hands work the dough out into a rectangle measuring around 45cm x 20cm - the dough should be around 5mm in thickness
- Spread the filling onto the rectangle - leaving about 8cm along the long edge furthest from you free from filling
- With the help of the cling film start carefully rolling the rectangle from the fully filled long edge, ending at the unfilled edge
- Using the cling film, gently roll the roll (!) onto a large flat baking tray (removing the cling film as you go) and shape into a wreath shape, joining the ends together as best as you can
- With wet hands gently smooth over the dough, removing any cracks. The smoother it is now the better it will look when baked
- Cover with cling film and allow to rise for 45 minutes to 1 hour
- Bake in a pre-heated oven at 180 degrees, 160 degree fan for around 30 minutes or until golden
- Leave to cool slightly before drizzling with the icing
- Eat warm
Buy my wholegrain gluten-free flour blends here:
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This is what my customers have said about my flour:
No rice = no arsenic
I've been desperate to find a gluten free flour that doesn't use rice flour (I'm concerned about arsenic levels in rice, and the amount of rice flour used in gluten free food). I was so excited when I found this flour. I've used it so far for cakes, waffles and breads and all have been amazing. An added bonus is that it's wholegrain. I love it. I can highly recommend it.
Brilliant wholemeal flour full of goodness.
I've made scones and brownies so far with this flour and it's brilliant. So good to know there are so many healthy grains in it making it definitely worth buying
Moistest Cake I've Ever Made!
Just made a ginger cake using your flour and it’s the moistest cake I’ve ever made. Really impressed with your flour. My husband is the one that is a celiac and he’s loving it x
Lovely Tasty Quick Bread Alternative!
This is a lovely tasty and quick bread alternative, thank you Vicki. I like to make it alongside a 'picky tea' or with soup or a stew. My only problem with the recipe is the 'leave to cool' part! 🙂 I can never resist the warm end of a fresh baked loaf!
Very tasty and well worth the money!
Having met Vicki at a Free From food show, we decided to try her flour as I was also concerned about the amount of rice in my gluten free daughter's diet. It did seem expensive compared to some supermarket flours (although they have rice flour in) but it is well worth the money. The flour is tasty and hasn't crumbled like others have. We recently made cupcakes to take to a party as between them my children are gluten, wheat, dairy, soya, egg, banana, kiwi, tomato and sulphite free. We used a recipe from Vicki's website and made very tasty chocolate cupcakes. Well worth the money and this is what I will be using going forward for the kids.