Bizzibeans Gluten Free Christmas Fruitcake – Luxurious & Moist Boiled Fruit Cake with Tasty Brandy-Soaked Fruit (No Icing) for Xmas – Vegetarian & Dairy Free – Serves 20 – Round, 8”, Approx 1.4KG

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In other posts, I share my recipe for easy home-made 4-ingredient Marzipan (which tastes way better than the shop-bought stuff) and then offer my Christmas Star decoration and lots of other decoration inspiration too. An 8 inch (20cm) loose-bottomed tin is a must. – High-sided and (preferably) spring-form. This is a deep, dense cake which needs to be well supported. This is the one I use.

Whilst I haven’t specifically labelled this recipe as being vegan-friendly because 4 eggs is quite a few to replace and results can vary, you’re welcome to try some of these egg replacements listed below. Don’t forget about these! (A complete list of other recipes that would be perfect for Christmas that you’ll find in my other books)

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One of the main reasons I wrote a Christmas book is because I wanted to ensure that no gluten-free person ever has a Christmas that was as stressful and deflating as my first.I couldn’t eat a single thing, I felt like I was an inconvenience to everyone and I somehow ended up getting glutened, spending the rest of the day in pain. If enough people ask me for a low FODMAP Christmas fruit cake, I’ll gladly whip one up for you! Is your gluten-free Christmas cake recipe nut-free? Gluten-free Christmas cake recipe – my BEST EVER version that nobody would ever know is Coeliac-friendly and wheat-free. The earlier you make this before the big day, the better!

One aspect we manufacturers have always had to allow plenty of time for is NPD aka New Product Development. Getting a cake (or any other item) “shop ready” is a multi step process. Coming up with a flavour combination is the easiest part. Here’s a complete list of the contents and keep scrolling for a sneak peek of a few of the photos inside! There’s a big difference between ‘gluten-free plain/self-raising flour’ and a *singular* type gluten-free flour. When I say ‘gluten-free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten-free flours, not just one, singular flour. Without gluten to bind the cake batter together, you can be left with a very loose and crumbly sponge texture which won’t work for this recipe.

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Yes! 99% of these recipes are exclusive to this book. As with all my books, the one thing I want everyone to feel is that they got amazing value for their money. Be absolutely sure ALL the ingredients are gluten free – Use only certified gluten free flours and be aware that gluten is found not just in wheat, but also in barley, rye, spelt, and kamut. It’s wise to avoid oats (even gluten free ones) too, as some Coeliacs are intolerant… Let’s be clear… ALL Christmas Cakes (gluten free or not) have a long list of ingredients. And that makes them look like they are complicated to make. But every traditional fruit cake recipe that I have come across is easy to make. They may need careful weighing of ingredients and the specific lining of the tin, but the actual mixing is a doddle. The rest is about patience… Christmas cake needs a slow bake, time to mature and regular ‘feeding’ for moisture and seasonal booziness. Why choose this gluten free Christmas Cake recipe? Of course you can use a stand mixer, but you definitely don’t need to. I use an electric whisk for this recipe. Here’s a link to the electric whisk I use. Take a 300mm/12” square of parchment, fold the corners to meet in the middle, press to make folded flaps. This will be used to help stop the top of the cake burning.