Name: Gluten-free olive bread recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves: 8
Cuisine: Baking, Italian
Ingredients: 200g (7oz) gluten-free white bread flour (we used Doves Farm); 1 level tsp salt; 1 tbsp gluten-free baking powder; 284ml carton buttermilk; 3 medium eggs, lightly beaten; 2 tbsp olive oil; 2 pitted, green olives, sliced; 1 tsp freshly chopped rosemary leaves, plus 1 sprig, leaves removed; 2 tbsp freshly grated Parmesan cheese

Nutrition Per PortionRDA

Calories

175 Kcal

Fat

7 g

10%

Saturated Fat

2 g

10%

By GoodtoKnow

published 19 July 19

Love bread but can't eat gluten? Why not try making our delicious olive bread made from gluten-free flour. Add olives, rosemary and parmesan cheese to the bread mixture for extra taste.

Ingredients

200g (7oz) gluten-free white bread flour (we used Doves Farm)
1 level tsp salt
1 tbsp gluten-free baking powder
284ml carton buttermilk
3 medium eggs, lightly beaten
2 tbsp olive oil
2 pitted, green olives, sliced
1 tsp freshly chopped rosemary leaves, plus 1 sprig, leaves removed
2 tbsp freshly grated Parmesan cheese

WEIGHT CONVERTER

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grams

cups

900g (2lb) loaf tin, greased and strip-lined

Method

Set the oven to 180°C/Gas Mark 4. Put the flour, salt and baking powder into the bowl of an electric mixer. Add the buttermilk, eggs and oil, and mix with a dough hook or the beater, to make a smooth batter.
Add the olives, chopped rosemary and 1 tbsp Parmesan cheese.
Pour the mixture into the prepared tin, sprinkle with the rosemary leaves and rest of the Parmesan. Bake for 50 mins, until a skewer inserted into the centre comes out clean.

Top Tip for making Gluten-free olive bread

This bread is delicious with a tomato and avocado salad.

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