WHEAT FREE GLUTEN FREE YEAST FREE SAVOURY CORNBREAD
You will need a 2Ib/1kg loaf tin greased and lined.
Oven 180 centigrade 360 fahrenheit gas mark 6
Oven 180 centigrade 360 fahrenheit gas mark 6
Ingredients
- Polenta 150gms (5ozs)
- Heron Wheat free Hi-Fibre flour 100gms (4ozs)
- Sea salt ½ teaspoon (or to taste)
- Freshly ground pepper 1 pinch
- Herbs de Procence 10gms (½ozs)
- Chopped red peppers 40gms (1½ozs)
- Parmesan cheese grated 40gms (1½ozs)
- Buttermilk 250ml
- Free range eggs 2 large
- Olive oil 2 tablespoons
- Goats cheese crumbled 100gms (4ozs)
Method
- Heat the oven up to temperature.
- Mix all the dry ingredients (polenta, flour, salt and pepper).
- Add the herbs, peppers and Parmesan cheese.
- Whisk the buttermilk, eggs and oil.
- Stir into your dry mix (do not over mix).
- Crumble in the goat’s cheese and pour into your prepared loaf tin.
- Bake at 180c for 40 minutes. If your loaf is browning too quickly you can turn the temperature down for the last ten minutes to about 160C, 325F gas mark 3.
- Test your loaf with a clean sharp knife, if the knife comes out clean your loaf is baked.
Tidak ada komentar:
Posting Komentar