Gluten free feta and herb loaf is delicious fresh from the oven!
I gave my husband, Tom, a choice of a few different breads to see which one we should try this weekend and he decided to try a feta and herb loaf. This recipe uses polenta which makes for a nice change to the usual “cakey” consistency of gluten free loaves. This recipe is slightly adapted from the recipe in Great Gluten Free Baking as I found that the liquid in the recipe was more than required.
You can easily adapt this recipe to contain your favourite ingredients but avoid using anything that contains too much liquid as it will affect the consistency of the loaf.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 30 minutes proving |
| Servings |
slices
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- 200 g Polenta
- 100 g Gluten Free Plain Flour
- 50 g Dried Milk Powder
- 7 9 Fast Action Dried Yeast
- 2 tsp Caster Sugar
- 2 tsp Xantham Gum
- 2 medium Eggs
- 1 tbsp Basil
- 1 tbsp oregano
- 1 tbsp Parsley
- 225 mL Tepid Water
- 100 g Feta Cheese
Ingredients
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|
- Grease and line with greaseproof paper a loaf tin.
- In a large mixing bowl add the polenta, flour, milk powder, sugar, xantham gum, herbs and salt. Stir well.
- In a separate bowl mix the eggs, water and yeast together (the warm water should activate the yeast).
- Add the wet ingredients to the dry, a little at a time until a soft dough is formed.
- Mix the ingredients well for 5 minutes, then stir in the feta.
- Add the mixture to the loaf tin, cover with clingfilm and leave to prove for around 30 minutes (the mix should be near the top of the tin).
- While proving preheat the oven to Fan 180°C/Gas 4/350°F.
- Once proving is complete place the loaf in the oven for around 40 minutes, the top should be golden brown and the bottom sound hollow when tapped.
- Remove from the oven and allow to cool.
The first time I made this loaf we enjoyed it warm from the oven with smoked salmon pate and cucumber - delicious!
