Allergy-free Sultana Loaf

11:19 pm on 9 June 2007


  • 25 gms ground millet
  • 250 gms sultanas
  • 150 gms brown sugar
  • 325 ml milk alternative, eg, soy, rice or oat
  • 70 ml or ¼ C sunflower oil
  • 240 gms flour (60 gms rice flour, 60 gms rye flour, 30 gms oat bran, 30 gms buckwheat, 60 gms barley)
  • 1 tsp ground ginger
  • 1½ tsp baking powder (gluten-free)
  • ¼ C glace ginger (optional)


Preheat the oven to 175°C.

Lightly grease a 500 gm loaf tin and line with baking paper.

Soak millet, sultanas, sugar and milk alternative for three to four hours.

Mix oil into soaked mixture.

Sift flours, ground ginger and baking powder. Mix into the millet mixture to give a slightly wet, but not sloppy, mixture.

Fold in glace ginger.

Place in prepared tin and bake for 50 to 60 minutes until an inserted skewer comes out clean. Reduce oven heat if necessary, to prevent a dark crust.

Note 1: The variety of flours in this recipe is a guide only and different combinations may be used, but consider the overall consistency of the mixture prior to baking. A mixture of flours gives a nutty, flavoursome texture.

Note 2: You may need to add more flour if the millet hasn’t been given sufficient time to absorb the milk. Prunes, raisins or currants may be used as alternatives to sultanas.

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