My quest for decent gluten free baked goods continues and I was really pleased with how this tasted. It did not rise as much as I anticipated but even so stayed nice and soft, a lovely crumb outside and the spices and fruit are really lovely. I made a sauce vierge gently heating olive oil with some crushed coriander seeds and the bread is lovely dipped into it or just with some butter. … a bowl of soup is all you need and it’s a lovely filling meal.

Makes 1 500gr loaf
5 oz gluten free flour white mix
2 oz polenta
3 oz chickpea flour
2 tsp fast action dried yeast
1 tsp salt
1 tsp caster sugar
1 tbsp black onion seeds
1 tbsp cumin seeds
2 tsp ground coriander
¼ tsp dried chilli flakes
2 oz dried mango or apricots chopped
2 tbsp olive oil
7 fl oz hand hot water

Heat oven to 200C
Place flours, yeast, salt, sugar, spices and dried fruit in a bowl and stir to combine
Mix the oil and water in a separate bowl, add to the dry ingredients and combine to form a stiff dough
Spoon into a greased tin, cover with a clean damp tea towel and leave in a warm place to rise almost to the top of the tin
Place in your preheated oven and cook for 20 – 25 minutes until firm to the touch
Tip out of the tin and onto the wire rack…. lovely!