Gluten-free olive bread recipe

Love bread but can't eat gluten? Why not try making our delicious olive bread made from gluten-free flour. Add olives, rosemary and parmesan cheese to the bread mixture for extra taste.

Ingredients

• 200g (7oz) gluten-free white bread flour (we used Doves Farm)
• 1 level tsp salt
• 1 tbsp gluten-free baking powder
• 284ml carton buttermilk
• 3 medium eggs, lightly beaten
• 2 tbsp olive oil
• 2 pitted, green olives, sliced
• 1 tsp freshly chopped rosemary leaves, plus 1 sprig, leaves removed
• 2 tbsp freshly grated Parmesan cheese

900g (2lb) loaf tin, greased and strip-lined

Method

1. Set the oven to 180°C/Gas Mark 4. Put the flour, salt and baking powder into the bowl of an electric mixer. Add the buttermilk, eggs and oil, and mix with a dough hook or the beater, to make a smooth batter.
2. Add the olives, chopped rosemary and 1 tbsp Parmesan cheese.
3. Pour the mixture into the prepared tin, sprinkle with the rosemary leaves and rest of the Parmesan. Bake for 50 mins, until a skewer inserted into the centre comes out clean.