This tangy Greek quick bread makes a delightful addition to any bread basket. Feel free to use 1 teaspoon of dried dill in place of the fresh dill.

Robert Landolphi
Recipe by Cooking Light July 2014

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Oxmoor House

Recipe Summary

hands-on:
6 mins
total:
2 hrs 6 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, xanthan gum, and salt; stir with a whisk. Stir in feta cheese and dill; make a well in center of mixture. Combine half-and-half, olive oil, and eggs; stir with a whisk. Add to flour mixture, stirring just until moist.

  • Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Source

Gluten-Free Baking

Nutrition Facts

113 calories; fat 5.9g; saturated fat 1.8g; mono fat 3.2g; poly fat 0.6g; protein 2.9g; carbohydrates 12g; fiber 0.6g; cholesterol 30mg; iron 0.3mg; sodium 263mg; calcium 96mg.