Gluten-Free Five Cup Loaf

I went to visit a friend whose boy is on an elimination diet. So I modified the Five Cup Loaf recipe to try and fit with their current restrictions: gluten-free, soy-free, additive-free. So I substituted gluten-free flour, rice milk and fresh apple and frozen berries.

How did it go? Well, it worked out kind of ok, but it was completely flat. It also needed a lot more cooking, about another half hour. Next time I might try adding some xantham gum, something I've avoided buying so far. At least it tasted good!

Here's the recipe again, with the substitutions.

Gluten-free Five Cup Loaf
Ingredients
1 cup gluten-free self-raising flour (or ordinary gluten-free flour + 2 tsp baking powder)
1 cup brown sugar
1 cup dessicated coconut
1 cup frozen berries
1 cup rice milk

Method

1. Pre-heat oven to 180°C. Line a loaf tin with baking paper and set aside.
2. Mix all ingredients in a bowl. A spoon will do.
3. Pour into lined loaf tin.
4. Bake for 60-90 mins until cake springs back when lightly touched in the centre.