• 200 g (7 oz) polenta
  • 100 g (3½ oz) rice flour
  • 50 g (2 oz) dried milk powder
  • pinch of salt
  • 7 g (¼ oz) sachet fast-action dried yeast
  • 2 teaspoons caster sugar
  • 2 teaspoons xanthan gum
  • 3 eggs, beaten
  • 2 tablespoons chopped mixed herbs
  • 450 ml (¾ pint) tepid water
  • 100 g (3½ oz) feta cheese, crumbled

Grease and line a 1 kg (2 lb) loaf tin. Sift the polenta, flour, milk powder and salt into a large bowl and stir well to combine. Stir in the yeast, sugar and xanthan gum.

Place the eggs, herbs and measurement water in a bowl and mix together. Stir this mixture into the dry ingredients and combine to form a soft dough. Beat for 5 minutes, then stir in the feta cheese.

Spoon the mixture into the prepared tin, cover with a clean damp tea towel and leave in a warm place to rise for about 30 minutes, until the mixture is near the top of the tin. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for about 45 minutes until brown and hollow-sounding when tapped.

Remove the loaf from the oven and transfer to a wire rack to cool.

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