Gluten-Free Fennel Seed and Speck Damper

Cook Time 45 minutes

Servings 1 loaf


2 tbsp Extra Virgin Olive Oil

125g speck or smoked pancetta, cut into cubes

2 tbsp fennel seeds, plus extra for sprinkling

400g gluten-free self-raising flour

125g (1/2 cup) thick Greek yoghurt

200ml water, plus extra for brushing

2 tsp salt


Preheat your oven to 200°C and line a baking tray with baking paper.

Heat 1 tablespoon of the extra virgin olive oil in a small frying pan. Add the speck and fennel seeds and cook over medium-low heat for 5-8 minutes. Drain and set aside to cool.

Place the flour, yoghurt, water, salt, speck mixture and the remaining extra virgin olive oil in a large bowl and mix to form a soft dough. Shape into a ball.

Place on the prepared tray, then brush the top with a little water and sprinkle with the extra fennel seeds. Using a sharp knife or razor, score the top into eight wedges, then bake for 25-30 minutes or until golden and cooked through. Remove from the tray and cool on a wire rack for 1 hour before slicing. The bread is best eaten on the day it’s baked.


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