Ingredients

1/2 tsp xantham gum
1 tsp gluten-free baking powder*
25g grated Parmesan cheese, plus a little extra for topping
2 tbsp olive oil
2 tbsp sundried tomato paste
100ml cold water
1 tsp dried thyme
1 medium egg yolk
50g mixed pitted olives (finely sliced), plus a few extra for topping

*Refer to Coeliac UK directory

Finishing

A little Parmesan cheese, grated

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Method

1. Place half the measured mix into a bowl and mix to a paste with the remaining ingredients except the olives using a fork.

2. Work in the remaining Multipurpose White Mix and olives using the fork and then by hand, bringing the dough together into a ball. Lightly knead on a work surface dusted with a little extra mix.

3. Roll out into an approximate 18cm round and top with a few olive slices and the extra Parmesan.

4. Rest scone round on a baking sheet and lightly score surface into 8 wedges. We've used wedges but they can be cut into rounds or baked as a 'flatbread'. 

5.Bake in a pre heated oven at 200°C/180°C fan/Gas Mark 6 until crisp and golden (approximately 30 minutes, depending on your oven).


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