I hadn't planned on posting this recipe, let alone making it, but when I was stuck yesterday on what to have for lunch, I came up with these absolutely delicious bread rolls and knew I'd have to share them. The recipe is largely based on Delia Smith's Goat's Cheese, Potato and Rosemary bread, but has been 'gluten-free-ised'. The bread has a much more Mediterranean feel in the feta and herbs; I also added a good spoonful of tomato puree to the dough. The best bit? I've got 2 more left over for lunch today and I might even make some French Onion Soup to go with them!
Feta, Potato and Onion Bread
175g Gluten Free Flour (rather than muck around with multiple flours, I'm more than happy with Doves Farm GF plain flour)
1 tsp Xanthan Gum
2 tsp Baking Powder
1/2 tsp Salt
1 Medium Potato (approx 175g)
1/4 Small Onion (chopped finely)
About 10 basil leaves (chopped finely)
1/2 tsp Thyme
1 tsp Wholegrain Mustard
80g Feta Cheese (cut into 1cm cubes)
1 Large Egg
3 tbsp Milk
1 tbsp Tomato Puree
Preheat oven to 190 Celcius
1) Sift the flour, xanthan gum, baking powder and salt into a mixing bowl.
2) Peel the potato and grate into the flour using a rough grater. Add the cheese, onion and herbs and stir to combine everything.
3) Mix together the egg, milk, tomato puree and mustard and pour into the flour mixture. Combine to form a rough, soft dough.
- split into quarters, shape each quarter into slightly flattened balls, dust with flour and bake for approximately 20 minutes until golden.
- Flatten the dough into a 6" round, dust with a little extra flour and bake for approximately 40 minutes until golden.
Serve warm - also good reheated in the oven the next day or frozen to keep for a later date!