Wheat Free Cheese and Olive Bread

1 cup (150g) rice flour with ½ sachet yeast

2/3 cup grated parmesan cheese

2 tablespoons chopped fresh mint

½ teaspoon ground black pepper

1 cup (160g) pitted black olives, chopped

75g mortadella (lean bacon can be used), chopped

4 eggs, litly beaten

80g butter, melted

Lightly grease an 8cmx26cm bar cake pan. Stir flour into bowl, add cheese, mint, pepper, olives and mortadella. Stir in eggs and butter (I use a mixer but it can be done by hand), mix until well combined. Spread mixture into a pan, bake, in moderately hot oven for 35mins or until lightly brown and cooked through. Turn onto a rack to cool.