Wednesday, 30 May 2012
Lemon and Rosemary Bread (GF, LF, Low FODMAP Yeast Free)
Lemon and Rosemary Bread GF DF LowFODMAP Yeast Free
This bread is fantastic to tear apart with hands and eat with soup. Not so good for sandwiches!
7 ounces GF Plain Flour
3 teaspoons baking powder
8 fluid ounces Lactose Free Milk
Squeeze of lemon juice
2 tablespoons olive oil
squeeze of tomato puree
2 sprigs of rosemary
Teaspoon of salt
Mix the flour, salt and baking powder together.
Whisk all the wet ingredients.
Combine the mixtures, slowly at first, until they are a smooth paste.
Chop up the rosemary sprigs and add to the mixture.
You'll end up with a batter rather than a bread mix.
Pour this into a baking tray or bread tin (2lb minimum).
Bake for around 50 minutes at 180 celcius.