Gluten Free Herb and Feta Loaf

I really need to work through my cookbooks more!  I make so many recipes I find online the cookbooks kind of languish but there are some real gems on the shelf and I just spotted this recipe the other day while looking around for a gluten free Christmas cake recipe (more to follow on that one!).   This recipe is from the Hamlyn Gluten Free Recipe book by Louise Blair.  It's a great little book with a full colour picture for each recipe.   

I often find my GF bread comes out with consistency resembling a house brick when I make a large loaf. The Thermomix whips up a great dough and then the oven lets me down in the baking process.  It looks done on the outside but then I find it's dense in the middle.  One little tip I have picked up along the way is to use a pizza stone.  Mine cost me around $14 from Robin's Kitchen.  Leave it in the oven as it warms up then place your loaf tin directly on the stone for the duration of baking.  It worked for me and this loaf was super light and fluffy.

You will need:

200 g polenta (check your labels for cross contamination)
100 g rice flour
50 g milk powder
pinch of salt
7 g dry yeast
2 tsp caster sugar
2 tsp xanthan gum
3 eggs
2 tbsp chopped fresh herbs
450 ml hand hot water (not boiling)
100 g feta

You don't need a powerful food processor to make this although I did make my rice flour, caster sugar and chopped my herbs in the Thermomix.  You can buy these ready made.

Sift all of the dry ingredients together in one bowl. Mix together the eggs, water and chopped herbs and add to the polenta mixture. Beat for 5 minutes, crumble in the feta and stir.

Let it rise for 30 minutes (I left mine for 45) in a warm spot. Bake for 45 minutes at 180.

Pretty easy and tastes fantastic!