If you are gluten intolerant or simply trying to reduce your wheat intake, we reckon one of the hardest foods to go without is a delicious slice of butter-drenched garlic bread. But this gluten-free version is so quick and easy to make, you'll be enjoying garlic bread every day of the week - as a tasty lunch, to accompany soup and stews, or served to guests as a snack while dinner is cooking.

Ingredients for 2 portions

• 4 tablespoons olive oil

• 2-3 freshly crushed garlic cloves

• 4 tablespoons gluten-free baking flour with xanthum gum (we used Schär Gluten Free Universal flour)

• 1/4 teaspoon gluten-free baking powder

• pinch of salt

• 2 tablespoons milk

• 2 whole eggs

• butter, for greasing

• 2 teaspoons of dried parsley

• Black pepper, to taste

• 2 teaspoons freshly grated parmesan cheese

Method

1. Pre-heat the oven to 180 C, and grease a shallow baking dish (approx 18 centimetres square) with a little butter or oil.

2. Pour half the oil (two tablespoons) into a small bowl, and crush two-three fresh garlic cloves into this. Mix together and set aside.

3. Measure the gluten-free flour, baking powder and salt into a medium-sized bowl, and stir well to combine.

4. In a separate bowl or jug, combine the milk, eggs and remaining oil. Whisk together with a fork, and pour the wet ingredients over the flour mixture. Stir briskly to create a smooth batter, then tip into the prepared baking dish.

5. Bake in the oven for 18-20 minutes until set, then remove briefly and drizzle the remaining oil and crushed garlic mixture over the bread. Sprinkle with dried parsley and some black pepper, and grate a little parmesan cheese over the bread if you like.

6. Pop the bread back into the oven for a few more minutes, until the cheese has started to melt, and the garlic bread is beginning to turn golden brown.

7. Serve warm, as a snack or side dish.