Olive and sundried tomato damper

I’ve been missing being able to eat my favourite butter from Gympie Farm since giving up wheat. I used to make my own flavoured dampers quite often so I thought I’d give a gluten free flour mix a go. The result was very stodgy. Damper is a heavy bread but this was quite gluggy. I think I’m going to need to experiment more before I get this one right.

If anyone has any tips on the perfect flour combo for damper I’d be very keen to hear it.

1 cup of flour or gluten free flour
1/2 cup of water
1/2 cup of milk
30 g chopped butter
1/2 cup of sun dried or oven dried tomato – chopped
1/2 cup pitted kalamata olives – chopped

Mix butter through flour with hands until it starts to vaguely resemble a breadcrumb consistency (no lumps).

Mix through tomato and olive pieces

Make a well in the centre and mix through milk/water mixture gradually, reserving 1 teaspoon.

Pour flour out on a flat surface and knead until no longer sticky then place in either a round or long greased baking tin and coat top with remaining teaspoon of milk.

Place in oven on 210ºC for 15 minutes then reduce to 190º and cook for a further 10-15 minutes or until golden on top. If you place a dry toothpick in and it comes out clean it’s done.

Other ingredient choices include pumpkin and parmesan, herbs or chilli. Be creative. 🙂




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