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Recipe taken from our allergy-friendly magazine, Eating Smart summer 2014. Download now.
Ingredients
- 200g (7oz) gluten-free white bread flour
- 1tbsp gluten-free baking powder
- 284ml carton buttermilk or soya milk
- 3 free-range eggs, lightly beaten
- 2tbsp olive oil
- 25g (1oz) green olives, pitted and sliced
- 1tsp chopped rosemary leaves, plus 1 sprig, leaves removed
- 2tbsp grated Parmesan cheese
You will need:
- 900g (2lb) loaf tin, greased and lined with baking parchment
Method
Heat the oven to 180C/160C fan/350F/gas 4. Put the flour, 1tbsp salt and the baking powder into the bowl of an electric mixer. Add the buttermilk, eggs and oil and mix with the dough hook or beater, to make a smooth batter
Add the olives, chopped rosemary and 1tbsp Parmesan (omit if baking dairy-free). Pour the mixture into the prepared loaf tin and sprinkle over the rosemary leaves and remaining Parmesan. Bake for 50 minutes, until a skewer inserted into the centre comes out clean