Vicki is a gluten-free baking guru, and this loaf tastes as good with or without wheat flour. Actually I might even say it’s better gluten-free!
325g (about 3 cups) plain flour
– to make gluten free, substitute gluten free flour (such as Orgran) and baking powder (such as Wards)
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp of mustard powder
Salt and pepper
70g freshly grated parmesan cheese
½ cup grated good quality tasty cheese
120g pecans, toasted and roughly chopped
80g pitted black olives, slivered
2 tsp finely chopped fresh rosemary leaves, plus extra for topping
2 tbs good quality extra virgin olive oil
2 large eggs beaten
1¼ cups (310ml) buttermilk
Glaze – 1 egg beaten, egg yolk and a little water beaten, butter or normal milk
1. Pre heat oven to 180 celsius.
2. Grease a large loaf pan and line with baking paper (6cm deep, 13x23cm).
3. Sift flour, baking powder, soda, mustard and 1tsp each of salt and pepper in a large bowl.
4. Add cheeses, nuts, olives and rosemary and mix well with a wooden spoon.
5. In a separate bowl/jug, whisk together the oil, eggs and buttermilk.
6. Make a well in the flour mixture, add oil mixture and stir to form a thickish batter.
7. Scrape into the loaf pan and smooth the top.
8. Brush with glaze and scatter with rosemary and sea salt.
9. Bake for 40 minutes or until a skewer comes out clean. If the loaf is browning too quickly, loosely cover with foil, dull side up.
10. Cool in the pan for 5 minutes and then cool on a rack. The loaf tastes better cooled rather than hot out of the oven.
Note: As it has no preservatives, the bread is best refrigerated or frozen. Recommend slicing first before freezing and warm by toasting or heating in the oven.