Allergy free olive and rosemary bread recipe

Ingredients

• 3 cups Orgran self-raising flour
• ⅓ cup Orgran gluten free gluten
• ½ cup sliced black olives
• Pinch of salt
• 80g Nuttlex
• 1⅓ cup goat’s milk
• 1 tbsp olive oil
• 2 tsps sea salt
• 1 sprig rosemary, leaves picked

Method

• Preheat oven to 200°C.
• Grease and flour a baking tray. 
• Combine the flour, gluten free gluten, olives and salt in a large bowl.
• Use your fingertips to rub the Nuttlex into the flour until the mixture resembles fine breadcrumbs.
• Add the goat’s milk to the flour mixture and use a round-bladed knife or a spoon in a cutting motion to mix until the mixture just comes together, adding 1-2 tbsp extra water if the mixture is a little dry.
• If needed, use your hands to bring the mixture together. Mixture should be sticky but thick.
• Do not knead the dough, as there is no gluten. Merely roll and press (don’t fold or stretch) until the dough is soft and slightly springy.
• Dust your hands with flour and remove
• Shape the dough into a ball and drop it onto the baking tray from a ½ metre up. Press the dough down until it is wider and mostly flat on top.
• Press your thumb gently into the dough a few times to make dints.
• Brush top with tablespoon oil.
• Sprinkle with rosemary and sea salt
• Bake in preheated oven for 30 minutes or until the bread is cooked through.
• Transfer to a wire rack for 5 minutes to cool slightly.