Gluten-free tricolore pesto and pepper bread

This easy, simple and triple-flavoured gluten-free bread recipe is perfect for serving with dips, spreads or simply enjoying on its own.

First published in 2019




  • 3 egg whites
  • 600ml of water
  • 1 1/2 tsp vinegar, (white wine or cider)
  • 2 tbsp of caster sugar
  • 1 1/2 tsp salt
  • 8 tbsp of olive oil
  • 750g of gluten-free white bread flour
  • 3 tsp fast-action dried yeast
  • 2 tsp smoked paprika
  • 50g of roasted red peppers, in oil, drained and chopped
  • 2 tsp pesto, preferably one with visibly whole pine nuts
  • 2 tbsp of polenta
  • sea salt


In a large mixing bowl, whisk the egg whites with the water, vinegar, sugar, salt and 5 tablespoons of the olive oil
Add the flour and yeast and whisk to make a smooth thick batter
Divide the mixture into three. If you’re being really precise, you should have 475g to 500g of mixture in each bowl
Add the smoked paprika and chopped peppers to one bowl and mix well, then drizzle over 1 tablespoon of the remaining olive oil (or you can use an equivalent amount of drained oil from the jar of red peppers if you prefer) and stir gently until the batter comes away from the bowl in a little halo of oil
Add the pesto to the second bowl of dough and mix well, drizzle over 1 tablespoon of the remaining olive oil and stir gently until the batter comes away as before
Add 1 tablespoon of oil to the third bowl of dough and stir gently as before
Lightly grease a 20cm-24cm ring tin such as a savarin mould or use the equivalent sized round cake tin and place a clean can or dariole mould in the centre (weight it in place by filling with baking beans). Sprinkle the base and sides with polenta
Spoon the dough into the tin alternating colours. The easiest way is to go for nine spoons of dough – green, white, red, green, white, red, green, white, red
Cover with oiled cling film or a clean, damp tea towel and leave for about an hour until the dough has risen to the top of the tin
Preheat the oven to 220°C/200°C fan/gas mark 7
Sprinkle the risen loaf with salt if you like, then bake for about 55 minutes until it is brown and crusty on top and has come away from the sides of the tin
Leave to cool in the tin, then finish cooling on a wire rack. Allow to cool completely before slicing
This bread is delicious served dipped into olive oil. The hole in the centre can even be used to hold a small bowl of it
First published in 2019

Howard is a food writer and presenter from Sheffield, who first caught the public’s attention on series four of The Great British Bake Off, going on to win their affection with his quirky style and love of unusual ingredients.

Get in touch

Please or register to send a comment to Great British Chefs
You may also like
Easy bread
Easy bread
Eton mess
Eton mess
Load more