200g gluten-free white flour
1 tsp salt
3 tsp gluten-free baking powder
284ml lactose free milk (with a squeeze of lemon juice)
1 tsp tomato purée
2 tbsp olive oil
50g good quality olives in oil (about 6-8), coarsely chopped
25g Parmesan (or vegetarian parmazano), grated
Heat oven to 180C/fan 160C/gas 4. Mix the gluten free flour, salt and baking powder in a large bowl.
In a separate bowl, whisk together the lactose free milk, eggs, tomato purée and oil.
Fold the wet ingredients into the dry, then add the olives and half the Parmesan.
Grease a 900g loaf tin and pour in the mixture.
Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.
Recipe adapted from: Good Food