A bag of Gluten Free flour got purchased by accident lately! Not one to waste anything I knew that gluten-free bread needs a bit of a helping hand to push it towards flavoursome and bready. This recipe is based on one for ‘Olive Loaf’ in The hummingbird bakery ‘Home Sweet Home’ cookbook. The Gluten Free flour that I used is called ‘Odlums Gluten Free Tritamyl White Bread Mix’. It’s got too many ingredients for me to mention here but the main one I was looking for was a raising agent and it has that so I pressed on.
Nice eaten with some Irish cheeses and relish, even more delicious toasted with some garlic butter on top.
You can view an Instagram video of the bread preparation here
Gluten Free Olive & Sundried Tomato Bread
You will need:
600g Odlums Gluten Free Tritamyl White Bread Mix
Half teaspoon garlic granules
Good grinding of salt and black pepper
80g green olives
50g sundried tomatoes
125ml sunflower oil
1 tbsp honey
Pre-heat a fan oven to 180C.
Prepare a 2lb loaf tin by greasing it with some oil and lining the base with a length of baking paper.
Chop the olives and sundried tomatoes.
Place the flour, garlic granules, salt and pepper in a large mixing bowl.
Use an electric mix to beat together the sunflower oil, milk, honey and eggs in a separate bowl or jug (or you can whisk by hand).
Gradually add the wet ingredients into the dry ingredients bowl beating them together and then stir in the olives and sundried tomatoes.
Pour the bread mixture into the prepared tin.
Bake for 45 minutes until golden brown, remove from oven and allow to cool in the tin for ten minutes or so, remove from tin and allow to cool completely before slicing.
‘Til next time, Sheila