Instructions

1. Preheat the oven to 220°C/425°F/gas mark 7.
2. Mix together the flours, ground rice, bicarbonate of soda and salt.
3. Rub in the margarine and potato, then stir through the parsley and half of the Parmesan.
4. Add enough of the milk to make a soft dough.
5. Shape into a round and place on a baking sheet.
6. Score into 6, then sprinkle with the remaining Parmesan and bake for 15–20 minutes, until golden and hollow-sounding when tapped.