Meals and Courses

Herb Bread

prep Time 1–2 hours, depending on machine, plus cooking
  • 150 g (5 oz) parsnips
  • 400 ml (14 fl oz) warm water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 200 g (7 oz) chickpea flour
  • 300 g (10 oz) gluten-free bread flour
  • 4 tablespoons chopped mixed herbs
  • 1 teaspoon caster sugar
  • 2½ teaspoons fast-action dried yeast

Peel and dice the parsnips. Cook them in a saucepan of boiling water for 10 minutes, then drain and mash.

Lift the bread pan out of the machine and fit the blade. Put the ingredients in the pan, following the order specified for gluten-free breads in the manual. Add the mashed parsnip with the water.

Fit the pan into the machine and close the lid. Set to a 750 g (1½ lb) loaf size on the fast/rapid bake programme.

At the end of the programme lift the pan out of the machine and shake the bread out on to a wire rack to cool. If the bread looks pale when you take it out of the machine, brush the top with a little melted butter or oil and grill for a few minutes until browned.

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