does a corn loaf with sultanas in her book Savour. I did a savoury version with cheese and gluten-free flour. Turned out to be a good firm loaf that cut easily. The slices toasted well too.


250ml warm water
2 tsp active yeast granules
¼ tsp sugar
200g flour (I used gluten-free mix)
100g fine ground cornmeal
pinch salt
1 c grated cheese

Place warm water in large bowl, add yeast and sugar and set aside. When yeast starts to bubble, add cornmeal, flour and salt. Mix with one hand until dough is sticky then add cheese.
Transfer dough to well-greased or lined loaf tin. Cover with damp teatowel and leave to rise for about an hour.
Bake the load in a preheated oven at 180 C for 30-35 mins.