• 350g gluten free wholemeal bread flour
  • 7g dried yeast
  • 1 tsp caster sugar
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 250 ml almond milk (or cows milk if you prefer)
  • 1 large free-range egg
  • 4 tbsp oil from sun-dried tomatoes
  • 1 tsp cider vinegar
  • 200g feta
  • 1-2 tsp herbes de provence
  • 1/3 jar sun-dried tomatoes
  • 50g pine nuts


Tip the flour into a bowl and add the yeast, sugar, salt and xanthan gum and mix well. In a separate bowl mix together the milk, egg, oil from the sun-dried tomatoes and vinegar. Add to the flour mix and stir well.

Blitz the sun-dried tomatoes in a blender for 30 seconds until finely chopped (alternatively chop by hand). Add to the flour mix along with the feta, pine nuts and herbes de provence. Stir and fold until a dough like mixture is achieved.

Line a 900g loaf tin with greaseproof paper and pour in the loaf mix. Level the surface. Cover the tin loosely with clingfilm and place in a warm place to rise (I leave mine for 2 hours).

Bake the loaf in the centre of the oven for 30-40 mins – a loaf cooked to perfection will have a hollow sound when you tap the base of it. Remove from the oven and place on a wire rack to cool.


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