Wheat-free Tomato and Parmesan Loaf
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
1
- Ingredients
- 1 ¼ cups Cornmeal
- ¾ cup Rice flour
- 1 ¾ ozs dried Milk powder
- 1 pinch salt
- ¼ oz active dry yeast
- 2 tsps sugar
- 2 tsps xanthan gum
- 3 eggs (beaten)
- 5 Tbsps sun-dried tomatoes (drained and chopped)
- 2 cups warm water
- ¼ cup grated Parmesan
- To serve
- extra virgin olive oil
- To garnish
- Basil
Preparation steps
1.
Grease a 900g|2lb loaf tin.
2.
Sift the flour, polenta, milk powder and salt into a mixing bowl and mix well. Stir in the yeast and xanthan gum.
3.
Beat together the eggs and water. Add to the dry ingredients and beat for 5 minutes. Stir in the remaining ingredients, reserving 1-2 tablespoons of tomatoes for the topping.
4.
Spoon the mixture into the tin, cover with oiled cling film and leave in a warm place to rise for about 30 minutes.
5.
Heat the oven to 180°C (160° fan) 350°F gas 4.
6.
Place the reserved tomatoes on top. Bake for about 45 minutes until golden brown and sounding hollow when tapped on the base. Place on a wire rack to cool.
7.
Serve sliced with olive oil and a little basil to garnish.
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