Gluten-free tricolore pesto and pepper bread

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