The rain is relentless. It is flooding in numerous locations across New South Wales of Australia.
I am craving warm, home cooked, comfort food. Time to make some home baked bread.
Gluten & dairy free polenta bread
115 g rice flour
45 g tapioca flour
3 & 1/2 teaspoons of baking powder
1 teaspoon salt
1 cup polenta
2 tablespoons of caster sugar
3/4 cup rice milk
3 tablespoons olive oil
* Preheat oven to 220 degrees C.
* Prepare 11cm by 22cm loaf tin with olive oil then lightly dust with gluten free flour (this way you don’t need baking paper).
* Sift flours, baking powder and salt. Then add polenta, sugar, rice milk, olive oil and egg. Mix well with a mixing spoon.
* Pour mixture into the prepared loaf tin and bake for 25 minutes.
Slice and serve alongside your favourite home cooked soup. This will warm your soul.