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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    978-546-7260
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2 cups Gluten Free flour or flour mix
1/2 tsp. Salt
1 tsp. GF Baking powder
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 Tbs. Honey or sugar
1 Tbs. Margarine
1/2 cup raisins or currants
2 eggs
1 cup coconut milk less 2 Tbs. to brush bread with
1 Tbs. Apple cider vinegar
1 Tbs. GF mayonnaise
2 tsps. Baking soda
Extra GF flour to knead dough - lots, this is sticky!
2 Tbs. coconut milk to brush with before baking

Preheat oven to 375, lightly grease baking sheet with margarine and GF flour. Mix together all dry ingredients except soda. Pour into a large bowl. Cut in margarine, add raisins or currants and mix. Add vinegar to milk and add to dry mixture, mix well. Add mayo and eggs then mix just until combined. Then add the baking soda and mix. Turn the thick sticky dough out onto a floured cutting board, knead several times, and then shape into about a 6 inch round ball. Using a sharp knife, cut an "X" on the top of loaf. Brush with extra coconut milk, let set for 10 minutes, brush again, and then bake at 375 for 35 - 45 minutes or until loaf is golden brown.

NOTE: Remember to check all ingredientsí labels to make certain they are Gluten-Free, and then remember to dust the baking sheet with only GF flour.

Gluten Free cookbook by Connie Sarros