Gluten-free olive bread recipe

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Love bread but can't eat wheat. Why not try making our recipe for olive bread made from gluten-free flour. Add olives, rosemary and parmesan cheese to the bread mixture and bake for 50 minutes. Cool, slice and serve with tomato and avocado salad.

olive-bread
(Image credit: TI Media)
  • healthy
Serves8
SkillMedium
Preparation Time20 mins
Cooking Time50 mins
Total Time1 hours 10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories175 Kcal9%
Fat7 g10%
Saturated Fat2 g10%

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

grams
to
cups

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

Method

  1. 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.
  2. Add the olives, chopped rosemary and 1 tbsp Parmesan cheese.
  3. 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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