Special Diet

  • vegetable oil, for oiling
  • 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 sun-dried tomato paste
  • 450 ml (¾ pint) hand-hot water
  • 50 g (2 oz) Parmesan cheese, grated
  • 50 g (2 oz) pitted olives, chopped
  • 2 teaspoons chopped oregano

Oil and line a 900 g (2 lb) loaf tin.

Sift together the polenta, flour, milk powder and salt into a large bowl and stir well to combine. Stir in the yeast, sugar and xanthan gum.

Mix together the eggs, tomato paste and water in a separate bowl, add to the dry ingredients and combine to form a smooth mixture. Beat for 5 minutes, then stir in the remaining ingredients.

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 or it is until brown and sounds hollow when tapped on the bottom. Remove from the oven and transfer to a wire rack to cool.

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