Tuesday, April 14, 2015

Gluten free Olives Potato Bread

gluten free dairy free bread
“A moist heavy gluten free loaf, enriched with olives and thyme flavor, makes a great accompaniment for cheese and wine.” 
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Serves 6
Preparation Time: 20 minutes
Cooking Time: 1h 20 minutes

1 medium (250g/8.8 oz.) potato, mashed
¾ cup (75g/2.6 oz.) gluten- free flour mix
1/2 cup (120 ml/ 4 fl. Oz.) soya milk
1 tablespoon (15g/ 0.5 oz.) all-vegetable shortening
1 egg yolk
1 teaspoon salt
1 tablespoon dried oregano ( 1 extra teaspoon for the top)
1 cup black olives, pitted and halved
1 teaspoon Baking powder
1 tablespoon olive oil
Bakeware: 6*3*3 inches dark baking tin

Pit the olives, cut them in half and set aside.Preheat the oven to 220C (425F/ gas 7) and grease the baking tin with shortening.Boil, steam or bake the potato.
Peel and mash with 2 tablespoons of the cooking water.
In a large bowl, blend the mashed potato with shortening on high speed. Beat in the soya milk, egg yolk and salt.  Add the flour and baking powder gradually, beating thoroughly after each addition.
Combine oregano and olives with the rest of the batter. Transfer it to the greased pan and bake for 20 minutes.
Later, remove it from the oven; brush the top with olive oil and oregano.
Reduce the heat to 140
C (275F/1) and bake for an additional 25 minutes. Cool on a rack.

Notes: You can store the gluten free bread in a wrapped basket, at room temperature, for up to 3 days.

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