Go Back Email Link
+ servings

Clementine & Cranberry Wreath Bread

Gluten-Free, Nut-free, Soya-free, Low FODMAP, can be dairy-free
5 from 2 votes
Prep Time30 mins
Cook Time30 mins
1 hr
Total Time1 hr
Servings 10
Author Vicki Montague - the Free From Fairy


  • 300 g clementines
  • 100 g frozen or fresh cranberries
  • 50 g dried cranberries
  • 50 g sugar or sugar alternative
  • 30 g butter - coconut oil or margarine
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 400 g gluten-free Free From Fairy plain flour
  • 100 g potato starch
  • 3 tsp psyllium husk
  • 40 g sugar or sugar alternative
  • 1/2 tsp sea or rock salt
  • 1 tsp baking powder
  • 2 tsp dried active yeast
  • 230 ml milk or dairy-free milk
  • 50 g coconut oil melted
  • 1 medium free range egg
  • 1 tsp balsamic vinegar
  • 50 g icing sugar
  • 2 tsp orange or clementine juice or water


  • 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
  • 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