- 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.