Gluten-Free Irish Barm Brack

Preparation Preheat oven to 200° F / 93° C. Place a shallow baking dish with 1/2-inch hot water in oven. Turn off oven. This creates a good environment for the bread to quickly rise.Grease a small 8x4-inch loaf pan OR a 8-inch deep dish pie plate (for a round loaf.)Combine flour, guar gum, salt and ginger in a large mixing bowl and whisk to combine. Set aside.Pour water and milk into a small saucepan. Add butter and sugar and warm over low heat just until the butter starts to melt. Remove from heat, stir and cool to lukewarm. Sprinkle yeast over the liquid mixture and allow to soften for 5 minutes.Gradually pour the liquid mixture into the dry mixture, add the egg and cider vinegar and beat with an electric mixer or a stand mixer on medium speed. Increase mixer speed and beat on high for 2 minutes.Add grated lemon peel, raisins and chopped candied ginger and beat just until combined.Use a spatula to pour the thick, shaggy batter into prepared pan. Place uncovered in warmed oven (with heat off.) Allow to rise until double in size, about 40 minutes. Remove the bread from oven and turn oven temperature to 375° F / 190° C. When oven reaches this temperature place bread back in oven. Bake for about 35 minutes or until the loaf is golden brown. For even baking, turn the loaf pan after 15 minutes and cover the loaf with foil to prepare the top from over-browning.Remove from oven and brush with sugar dissolved in warm water. Serve warm with butter.Yield- 1 loafReminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.