Codfish and Parsley Gluten-Free Bread, by Ana Bravo
2
Ingredients
80 g Riberalves Ready-to-cook Shredded Codfish
1 egg
1 dessertspoon olive oil
3 tablespoons self-raising gluten-free flour
1 tablespoon onion, chopped
1 tablespoon black olives, chopped
1 tablespoon chopped parsley
½ teaspoon turmeric
1 egg
1 dessertspoon olive oil
3 tablespoons self-raising gluten-free flour
1 tablespoon onion, chopped
1 tablespoon black olives, chopped
1 tablespoon chopped parsley
½ teaspoon turmeric
Preparation
Preheat the oven to 180 ºC.
Mix the egg with the olive oil and turmeric in a bowl. Whisk lightly and then stir in the onion, olives, flour, codfish and, lastly, the parsley.
Transfer the mixture to a small springform baking tin lined with parchment paper and bake in the oven for about 30 minutes (just do the toothpick test to see if it’s ready).
Serve warm or cold.