Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 1 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
1
- 150grams rice flour
- 2 eggs, beaten
- 1 1/4 cup buttermilk
- 150grams polenta
- 1teaspoons salt
- 2teaspoons gluten-free baking powder
- 1tablespoons caster sugar
- 3tablespoons Parmesan cheese, grated
- 1 handful fresh herbs, chopped
- 1 red chilli, deseeded and finely chopped
- 5tablespoons olive oil (save 2 tbs for oiling)
Method
Step 1 of 4
Oil a 20 cm square cake tin.
Step 2 of 4
Sift together the flour, polenta, salt and baking powder into a large bowl. Stir in the sugar, Parmesan, herbs and chilli.
Step 3 of 4
Mix together the oil, eggs and buttermilk in a separate bowl, then gently stir into the dry ingredients until combined.
Step 4 of 4
Pour the mixture into the prepared tin and place in a preheated oven, 190°C, Gas Mark 5, for 30-35 minutes until golden. Remove from the oven and transfer to a wire rack to cool, then cut into 16 squares. Delicious served with Fish Chowder. The bread is best eaten on the same day.
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