Baking gluten free bread can be hit and miss at best. I have tried hundreds of combinations of ingredients, but this one is a favourite. It is a super bread to have with a meal, to dip into soups, stews or pasta sauces, and makes great sandwiches, too. It is full of flavour and very moist, meaning it keeps well for a few days.
This recipe is based on a recipe on the BBC Good Food website, which I have adapted. Using boiled water in the oven to create steam makes the crust extra crunchy.
A good quality non-stick loaf tin is a great investment for baking, particularly with gluten free bread. This one is a recent addition to my kit, made by Le Creuset. I also have a new Cuisinart rapid boil kettle, from Steamer Trading, a fantastic chain of cook shops, which I am really enjoying using.
Black olive and parmesan bread
Makes 1 large loaf
200g brown bread flour (I use Doves Farm)
3 tsp baking powder
2 tsp lemon juice
3 large eggs, beaten
8 tsp olive oil
50g finely grated parmesan
100g pitted black olives
Preheat the oven to 180C. Lightly grease a good quality 2lb loaf tin with sunflower oil and set aside.
Sift the flour, salt and baking powder into a large mixing bowl and stir well.
Place the milk and lemon juice together into a jug and stir. Set aside for five minutes.
Add the eggs, olive oil and milk to the flour and stir together until all the flour has been incorporated. Now, add the parmesan and olives and stir together.
Pour the mixture into the prepared tin. It will be runny, so don’t worry!
Fill a roasting tin half full with freshly boiled water. Place in the bottom of your oven and place the loaf on a higher shelf.
Bake for 55-65 minutes until crusty and browned.