Gluten-free olive bread recipe

Our gluten-free olive bread is a perfect, flavour-packed loaf for anyone who is avoiding gluten.

It's flavoured with lots of sunny, Mediterranean ingredients - green olives, Parmesan cheese and rosemary, so it's delicious for serving up alongside buffet food as part of a celebration spread, for a party or a street celebration. It's also lovely alongside summer alfresco meals like salads or gluten-free pasta dishes. Bear in mind that if you are serving to people with other dietary requirements, this dish is not vegetarian if it made with real Parmesan cheese. However, it's easy to substitute in a vegetarian hard cheese alternative - available at supermarkets.

Ingredients

• 200g (7oz) gluten-free white bread flour
• 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

Method

1. Set the oven to 180°C/Gas Mark 4. Grease and line a 900g (2lb) loaf tin.
2. 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.
3. Add the olives, chopped rosemary and 1 tbsp Parmesan cheese.
4. 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

We used Dove's Farm gluten-free flour, as well as their gluten-free baking powder. Both are widely available. In fact, most baking power is gluten-free, but not all, so check packaging carefully. 

This bread is delicious with a tomato and avocado salad.

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