Feta cheese and chopped dill fold through a simple gluten-free batter of flour blend, olive oil, whole milk, and eggs, mixed in two quick bowls and baked into a savory, herb-flecked quick bread.
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Preheat oven to 350°F.
Mix together flour, powder, and salt in large bowl.
In separate bowl, combine olive oil, milk, egg, and feta cheese. Add wet mixture to dry, and mix dough to combine. Add dill.
Pour batter into muffin molds and immediately transfer back to oven to .
for at least 30-40 minutes . Bread is ready when toothpick inserted in bread comes out clean.
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