I don’t have much of a sweet tooth, I’ll almost always take a savoury option over a sweet one. And it’s no different when it comes to baked treats. While I’m not gluten intolerant, I sometimes find I’ve had enough wheat. My Gluten free and Vegan Pissaladière is my go-to gluten free loaf. This gluten free vegan savoury loaf was an instant hit, and it immediately got added to my list of favourites. It’s so good that I love to share it with guests and surprise them that it really is gluten free.
I say “instant hit”, but in reality this recipe is the result of some experimentation and refinement with the Pissaladière, mentioned above, it eventually developed into focaccia-style base, which makes it very adaptable. To intensify the umami flavours, I stirred through sun dried tomatoes, roasted red peppers, kalamata olives and red onion. It only needed a little refining as the ingredients added extra moisture, now perfected, it’s ready to be shared.
Gluten Free Loaf
- 160g gluten free flour mix
- 160g cornflour
- 50g coarse polenta
- 2 tbsp nutritional yeast
- 12g baking powder
- 7g salt
- 8g xantham gum
- 14g dried yeast
- 400ml tepid water
- 30ml olive oil
- 15ml apple cider vinegar
- 10 sun dried tomatoes
- 1 roasted red pepper
- 1/2 Red onion, thinly sliced
- 1 tbsp apple cider vinegar or lemon juice
- 20 Kalamata olives
- optional – chopped herbs or a pinch of chilli flakes
- aquafaba for glazing
Measure all dry ingredients into a mixing bowl and whisk together.
Drain then dice the sun-dried tomatoes, roasted red pepper and onion. Half or quarter olives. Add these ingredients to the dry ingredients, mix to coat.
Measure the liquids, whisk and pour the liquids into the dry ingredients while stirring. Mix until the batter thickens and is smooth. Stir through the savoury ingredients.
Cover with a clean tea towel and set aside for an hour or two, or until it has doubled in size and the surface has developed air holes.
Heat the oven to 220ºC fan bake with a rack in the centre of the oven.
Pour into a lined a loaf tin. Gently smooth the surface of the top and glaze with aquafaba for a browned top.
Bake at 220ºC for 10 minutes then reduce the heat to 200ºC for a further 25-30 minutes.
Remove from the loaf tin and cool on a baking rack before cutting.
Food allergens that need to be clearly identified on food packaging differ around the world. This recipe is free-from egg and dairy and all other animal products so is vegan, and is also free from all common allergens.