Gluten-free Loaf

First attempt at Gluten-free bread for a Coeliac. It tasted better than it looked - if I hadn't added pecans and kalamata olives to it, I am not sure what it would have turned out like. As it is it came out of the oven looking like a mud brick. The "dough" had the consistency of thick wallpaper paste, and although it rose to double in size, when put in the bread tin, it was still a sticky gooey mess, and I was quite surprised it browned to form a tasty crust!