Ingredients


200g gluten-free white flour

1 tsp salt

3 tsp gluten-free baking powder

284ml lactose free milk (with a squeeze of lemon juice)

3 eggs

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





Method


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

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