Gluten free ‘malt’ loaf recipe

In all the years I’ve been developing recipes, no one has ever asked for a malt loaf alternative, so this was very much a passion project.
Thus began a month of trial and error…

I’ve tried multiple flour blends, various dried fruit inclusions and MANY different combinations of sugars/sweeteners.
So whilst the ingredient list is long, it’s necessary for ‘malt’ loaf perfection - chewy, fudgy and sticky deliciousness!

Recipe - makes 1 loaf (use 1lb loaf tin)

160g boiling water
2 tea bags
40g raisins

35g golden syrup
30g date syrup
30g soft brown sugar
25g black treacle
10g oil (I used rapeseed)

35g gf wheat starch
35g tapioca starch
35g brown rice flour
25g glutinous rice flour
20g brown teff flour
5g psyllium husk powder
3g xanthan gum
4g baking powder
2g cocoa powder
2g salt

Method -
-Add tea bags to boiling water, leave for 5 minutes. Remove tea bags, add the raisins to tea and leave to soak for 3 hours.
-Preheat oven to 170C/160C fan
-Mix together the golden syrup, date syrup, sugar, treacle and oil. Add to the tea & raisin mixture and stir to combine.
-Combine all the dry ingredients and mix evenly.
-Add wet ingredients to dry ingredients and beat together with a spatula. 
-Scrape into lined loaf tin and bake for 50mins.
-Remove from oven, remove loaf from tin and allow to cool for 5 minutes. When cool enough to handle, wrap well in cling film and allow to cool fully - ideally overnight.
*Wrapping it whilst hot is absolutely key to achieving the correct texture*
-Slice, butter, enjoy! 
It probably keeps well for a few days, but you’ll eat the lot in one sitting.