You need an accurate pair of scales for this recipe.  This recipe produces the most amazing fruit loaf - great freshly baked with butter or to toast. Yummmm.

Ingredients

DRY INGREDIENTS

150 g quinoa flour

150 g buckwheat

40 g potato flour

50 g tapioca/arrowroot flour

2 tsp salt

2 to 4 heaped tsp caster sugar

2 tsp xanthum or guar gum

4 tsp dried yeast

1 cup roughly chopped dates

1 cup roughly chopped walnuts

1/2 cup raisins

1/2 cup pepita's

WET INGREDIENTS

500ml warm water

2 tablespoons olive or canola oil

Method

Lightly grease and line with baking paper a large bread/loaf tin.

Sift all the dry ingredients into a large bowl. Add the yeast and make sure it is well combined/mixed. (SHORTCUT: I measure all the dry ingredients into a bowl including yeast and then just whisk it really well - it does the same thing as sifting and eliminates a step and fussing around with sifting).

Add all the dried fruit and nuts and mix well.

In a separate jug combine 500ml of warm water with the oil.

Add to the dry ingredients and beat with a wooden spoon well combined. Stir it really well. Then stir it a bit more. It is important that the ingredients are really really well mixed.

Spoon mixture into your loaf pan and smooth out the top.

Leave to rise in a warm spot while you preheat the oven to 180ºC. Leave your bread to rise for at least 20 minutes or so, longer if possible.

Bake for 40 until bread crisp and a nice golden brown. Remove bread from tin and return to oven upside down for about 10 minutes at the end of cooking until nice and golden brown on all four sides. This ensures that it is well cooked all the way through and gives a nice crust on all four sides. The bread is cooked when it sounds hollow on all sides when you tap with your knuckles.

Place on wire rack to cool (not in tin or it will sweat). Wait at least 10 minutes before slicing.