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Gluten Free Swirly Loaf

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Gluten Free Swirly Loaf
Gluten Free Swirly Loaf

You will need

For the scroll dough
For the Swirl filling
  • 90g soft butter, not melted
  • ½ cup brown or coconut sugar
  • 1 tbsp cinnamon
  • dried fruit or grated apple (optional)
  • extra gluten free flour for rolling out

For the glaze
  • ¼ cup sugar
  • 3 tbsp water
Prep Time 45 minutes
Total Cook Time 40 Minutes
Difficulty Easy
Ingredients 13
Nut free
Sugar free option
Egg free
Gluten free

Mix all the dough ingredients together in a bowl or you can use your mixer with a dough hook. Keep mixing until a dough is formed. It does thicken as you mix.

Tip out on to a floured surface.

Roll dough out to a long rectangle, the width of your tin and about 10mm thick.

Combine the filling ingredients without the dried fruit. This should look like a thick paste. Spread the filling evenly over the rolled out dough going right to the edges. Sprinkle with dried fruit if using.

Roll the dough up tightly from the shortest edge to form a cylinder.

Lightly grease a loaf tin and dust with flour, make sure the edges and corners are covered.

Put your dough in your tin, push out to the corners and level the top to give a flat even surface.

Leave to rise in a warm draft free place for about 40 minutes.

Once risen, bake in a hot oven, 200°C for approx. 40 minutes until golden.

While the bread is baking mix together the glaze ingredients and bring to the boil and simmer to form a sticky glaze.

Remove from tin as soon as cooked to prevent a soggy bottom and brush the top of the loaf with the glaze. Cool on a wire rack before slicing.

Keeps well in a cotton bread bag on the bench. Can be sliced and frozen.

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