Packing out a salad can be difficult when you’re gluten free. It’s easy to reach for a slice of bread of a handful of crackers to fill you up, but you have to be a lot more careful.
I spotted this recipe from chef Anna Jones, author of A Modern Way to Cook & A Modern Way to Eat, in a copy of London’s Time Out Magazine under a Jamie’s Food Tube pull out. Jamie Oliver’s great for showcasing food talent, and having keeping up to date with Anna on Insta, her new book was firmly on my next cook book list.
What’s great about this bread is that not only does it not contain any gluten, but there’s no free from flour or yeast – two ingredients I know some prefer to avoid.
The first attempt, I’ll admit, was a tad sloppy and instead of baking for 25 minutes like the recipe stated, it was in there for over 2 hours and still not solid! It turns out I’d used the wrong polenta – whoops – and instead I needed the fine corn grain which I eventually managed to pick up from Waitrose.
What’s great about this bread is that it goes so well with everything. Cut and go for a quick snack, add to a lunchtime salad, or pile on the poached eggs, more avocado and roasted toms for a great breakfast.
What you’ll need:
1/2 tsp gluten free baking powder
1 tsp runny honey
1 good pinch of ground cumin
1 good pinch hot smoked paprika
100g fat free yoghurt
1/2 bunch fresh coriander
1/2 bunch fresh basil
Zest and juice from half a lime
1 large free range egg
6-8 cherry tomatoes
- Pre-heat the oven to 200C and grease a 20cm high sided loaf tin. Pop the tin in the oven while you get together your ingredients to give the loaf a nice crisp.
- Mix the polenta, salt, baking powder, honey, paprika and cumin together in a bowl and mix.
- Add the milk, yoghurt, coriander, basil, oil, zest of lime and lime juice into food processor or liquidiser and blend. Beat the egg in a mug, then add and liquidise again.
- Mix the dry and wet mixtures together. De-stone the avcocado, scoop out the flesh and chop into small chunks. Chop the cherry tomatoes into a similar size, and add both to the mixture. It should be quite wet (don’t panic – polenta is magical stuff).
- Remove the tin from the oven and pour the mixture in.
- Anna says to bake for 25-30 minutes, but I found my loaf needed more like 35-40 minutes. Set your timer for 25 and take a little peak. If the top is a little wet, continue to bake for a little longer.
- Remove from the oven and serve with whatever you fancy. Hot goes great with poached egg, mashed avo and roasted tomatoes, but cold is great with a salad.