Gluten Free Feta and Herb Loaf
Servings Prep Time
12slices 10minutes
Cook Time Passive Time
40minutes 30minutes proving
Servings Prep Time
12slices 10minutes
Cook Time Passive Time
40minutes 30minutes proving
Instructions
  1. Grease and line with greaseproof paper a loaf tin.
  2. In a large mixing bowl add the polenta, flour, milk powder, sugar, xantham gum, herbs and salt. Stir well.
  3. In a separate bowl mix the eggs, water and yeast together (the warm water should activate the yeast).
  4. Add the wet ingredients to the dry, a little at a time until a soft dough is formed.
  5. Mix the ingredients well for 5 minutes, then stir in the feta.
  6. 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).
  7. While proving preheat the oven to Fan 180°C/Gas 4/350°F.
  8. 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.
  9. Remove from the oven and allow to cool.
Recipe Notes

The first time I made this loaf we enjoyed it warm from the oven with smoked salmon pate and cucumber – delicious!