Garlic & Herb Tear & Share Bread by The Free From Fairy


Our fantastic hard-working Free From Fairy, Vicky Montague, has created a wonderful recipe using her gluten-free, wholegrain, rice-free flour blend and it tastes amazing! Thank you Vicky. We suggest you try this alongside some of our tasty gluten-free and lactose-free salami from Fratelli Bruno as antipasti. This recipe will also be available on her new packaging of the plain flour.


350ml warm water

2 1/4 tsp yeast

6 tbsp Piano degli Ulivi 100% Italian Organic Extra Virgin Olive Oil

450g Free From Fairy plain wholegrain flour

1 1/2 tsp Farabella Xanthan Gum

1 tsp Cornish Sea Salt Co. Original Sea Salt

1 tsp ground flax or chia seeds

1 tsp dried mixed herbs

2 cloves garlic, crushed


1.) Stir the yeast into the warm water and set aside for 5 minutes until it looks bubbly.

2.) Meanwhile weigh out the flour, Farabella  xanthan gum, salt, ground chia/flax seeds and mixed herbs in a large bowl and stir thoroughly to combine.

3.) Add 2 tbsp of Piano degli Ulivi 100% Italian Organic Extra Virgin Olive Oil to the dry mixture along with your yeast mixture. Beat with an electric whisk fitted with dough hooks for around 2 minutes, or use a stand mixer.

4.) Grease a 20cm x 20cm dish then dollop in tablespoon-sized pieces of dough that touch each other, getting 12 rough balls in total.

5.) With wet hands, smooth the tops of the balls creating 12 rough rolls.

6.) Drizzle with approx. 4 tablespoons of  Piano degli Ulivi 100% Italian Organic Extra Virgin Olive Oil and sprinkle over the crushed garlic

7.) Place the dish in a cold oven along with a baking tray full of boiling water.

8.) Close the door of the cold oven and leave to rise for 30 minutes.

9.) Once risen, remove from the oven and heat it to 180 degrees c (160 fan oven, gas mark 4)

10.) Bake the bread for 30 minutes then place on a board and share.

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