This gluten-free loaf uses fresh parmesan cheese and is therefore not dairy-free. However, you can very successfully substitute the Parmesan cheese with a strong-flavoured dairy-free alternative.
Ingredients
455g gluten-free plain flour1 3/4 tsps xanthan gum
375ml lukewarm water
2 eggs, lightly beaten
4 tablespoons olive oil
5 tablespoons mixed chopped fresh herbs (like parsley, oregano, sage, basil, chives, thyme...)
65g fresh parmesan cheese, finely grated (or suitable alternative)
1 tablespoon caster sugar
1 1/2 teaspoons salt
2 1/2 teaspoons fast-action dried yeast
freshly ground black pepper, to taste
What to do
Sift together the gluten-free rice flour, xanthan gum, sugar and salt.
Place the water, eggs, olive oil and chopped fresh herbs into a bowl and whisk until well combined, then pour into the bread maker pan.
Sprinkle over the finely grated parmesan cheese, followed by the flour mix.
Sprinkle the dried yeast over the top.
Choose the 'fast bake' setting and press 'start'.
Tip: After a few minutes, I find it helpful to give the mixing a hand, by using a flexible spatula to scrape down and around the edges, making sure the mixing is even.
When baked, leave to rest in the bread pan for 10 minutes before turning out onto a cooling rack. Or, give the loaf a darker crust by choosing the 'Bake Only' setting.
Tip: Do not forget that different gluten-free flours have different absorbances, so adjust the liquid in this recipe if you need to, depending on your choice of flour. After one or two bakes, you should know exactly how much liquid to add.
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