GLUTEN FREE BREAD PUDDING RECIPES

Steps:

• Whisk together water and yeast in a small bowl. Allow to stand for five minutes.
• In the bowl of a stand mixer, combine millet flour, tapioca starch, granulated sugar, xanthan gum, salt, and baking powder. Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the yeast mixture, eggs, oil, and vinegar. Mix on medium speed until smooth. Dough will be thin.
• Spray an 8-1/2" by 4-1/2" by 2-3/4" loaf pan with nonstick cooking spray. Spread dough evenly into the pan. Spay a piece of plastic wrap with nonstick cooking spray and place plastic wrap loosely on the pan. Allow dough to double in size. This takes about one hour.
• When dough has doubled in size, preheat oven to 350°F. Remove plastic wrap from the top of the pan.
• Bake until the internal temperature of the bread reaches 210°F, about 45 minutes. (If the crust gets too dark before the internal temperature reaches 210°F, place a piece of foil onto the bread. This prevents the crust from burning.)
• Remove bread from the oven and allow to cool for two minutes. Transfer bread to a wire cooling rack to cool completely.
• When cool, slice into pieces with a serrated knife.
• Store bread on the counter for up to three days or freeze sliced bread, wrapped in freezer wrap with waxed paper between each slice, and placed into a freezer container, for up to six weeks.

Steps:

• In a large bowl, combine all the dried fruit, citrus zests and juices, the spices and alcohol. Cover with cling film and leave for 24 hours.
• When the fruit has steeped, mix in the sugar, apple and carrot with a wooden spoon until well combined.
• In a medium bowl, combine the ground almonds, cornflour and baking powder with a pinch of salt.
• Using an electric mixer, beat the eggs one at a time into the soaked fruit mixture, then stir in the oil and treacle (see tip). Finally, stir in the ground almond mixture until everything is well combined.
• Grease a 2 litre pudding basin with a little oil, cut a disc of baking paper large enough to line the bottom of the basin and press it down into it. Spoon in the pudding mixture – the basin should be two thirds full. Cover the top of the pudding with a disc of baking paper, then cover the top of the basin with a large sheet of baking paper and a large sheet of foil, both with pleats in. (To fold and secure, see the instructions in know-how.)
• Once you’ve covered the basin, put an empty cardboard egg box (see tip) in the bottom of a large, deep, lidded saucepan big enough to comfortably hold the pudding. Sit the pudding on top, nestling it down slightly, then pour boiling water into the pan (not over the basin) so it comes just over halfway up the basin. Put the lid on, put the pan over a low-medium heat and simmer gently for 4 hours, checking the water level every so often, topping up with boiled water when it drops below halfway.
• Once the pudding has steamed, remove from the pan and leave to cool. Store in a cool dry place until ready to serve (see make ahead).
• To serve, set up the saucepan as in step 6. Simmer the pudding gently for 2 hours, then remove from the pan and leave to stand for 10 minutes. Remove the wrappings, then invert onto a serving plate. Remove the paper disc, flame the pudding if you like (see tips), then serve with a sauce or butter – see below.