Cheese and herb scone bread Recipe
Cheese and herb scone bread Recipe Cheese and herb scone bread Recipe Cheese and herb scone bread Recipe Cheese and herb scone bread Recipe
This satisfying gluten-free bread is delicious served with soup or as a snack.Ingredients
- 50g (1¾oz) gram (chickpea) flour
- 50g (1¾oz) cornflour
- 125g (4½oz) ground rice
- ½ teaspoon bicarbonate of soda
- pinch salt
- 50g (1¾oz) polyunsaturated margarine
- 50g (1¾oz) peeled potatoes, cooked and mashed
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons fresh Parmesan, grated
- approximately 6 tablespoons milk
Instructions
- Preheat the oven to 220ºC/425ºF/gas mark 7.
- Mix together the flours, ground rice, bicarbonate of soda and salt.
- Rub in the margarine and potato, then stir through the parsley and half of the Parmesan.
- Add enough of the milk to make a soft dough.
- Shape into a round and place on a baking sheet.
- Score into 6, then sprinkle with the remaining Parmesan and bake for 15–20 minutes, until golden and hollow-sounding when tapped.
Cheese and herb scone bread Recipe Cheese and herb scone bread Recipe Cheese and herb scone bread Recipe Cheese and herb scone bread Recipe
