recipes
Gluten-free sun-dried tomato, olive and feta cheese bread
Ingredients
- 400g gluten-free plain flour (D Food Doctor)
- 10g salt
- 80g gluten substitute (D Food Doctor)
- 25g quinoa yeast replacement (D Food Doctor)
- 1/4 tsp chilli flakes
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp olive oil
- 350-400ml warm water
- Sun-dried tomatoes, black olives and feta cheese for filling
Method
Grease a 900g loaf tin and put aside. Place the flour, salt, gluten substitute, quinoa yeast replacement, chilli flakes, chopped rosemary and olive oil in a food processor. Pulse together for 10 seconds, then gradually add in the warm water and process for a minute or two to knead the mixture. Transfer the mixture onto a floured work surface and flatten out. Sprinkle over the filling ingredients and roll up tightly. Place into the prepared tin, cover with cling film and leave to rise in a warm place for at least 2 hours till double in size. Bake the bread in the oven at 220`c for 25-30 minutes, or until cooked through.
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