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Olive and Rosemary Bread
For a change, why not make this fantastic and flavourful bread this weekend? It’s great to serve to your friends (who won’t even know that it’s gluten free!). It uses our gluten free plain flour blend, which is really versatile. Serve it with cheese and cold meats.
7g quick dried yeast (1.5 tsp)
200ml warm milk
350g GFBL gluten free plain flour blend
1 tsp salt
1 tsp xanthan or guar gum
1 egg, at room temperature
2 tsp cider vinegar
50g thinly sliced black olives
1 tsp finely chopped fresh rosemary
1 tblsp olive oil
Lightly grease a small loaf tin.Add the sugar and the yeast to the warm water and stir briefly. Set aside for 5 minutes for it to become foamy.
Place all the flours in a large bowl, and add the salt and xanthan or guar gum. Mix together until blended.
Either in a mixer or by hand, add the yeast mixture to the flours and stir in followed by the egg. Beat until it is smooth. Still stirring, add the olive oil, olives and rosemary.
Wet your hands and push the mixture gently into the loaf tin. Gently smooth down. Cover with a damp microfibre cloth to prevent a skin forming.
Put in a warm place to rise for approximately 1 hour.
While this is happening, preheat the oven to 200°C, gas mark 6. When dough has approximately doubled in size, remove cloth and pop tin into the oven. Bake for approximately 40 mins for loaf until it sounds slightly hollow.
Leave to cool on a wire rack.
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