GF Kalamata Olive Bread

Name: GF Kalamata Olive Bread
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: European, Mediterranean
Ingredients: 3/4 cup warm water; 1 packet active dry yeast; 1 Tbsp raw organic honey; 1/2 cup (60g) sorghum flour; 1/4 cup (30g) amaranth flour; 1/2 cup (90g) potato starch*; 1/2 cup (60g) tapioca starch; 3/4 tsp sea salt; 2 tsp xanthan gum; 1 Tbsp olive oil; 2 tsp raw apple cider vinegar; 3/4 cup chopped kalamata olives; 1 tsp chopped fresh rosemary (can substitute dried rosemary); Olive oil; Sea salt; Organic palm shortening for greasing the pan; Brown rice flour for dusting the pan

8 steps

Prep:40minCook:35min

Gluten free bread with Kalamata olives.

Updated at: Thu, 17 Aug 2023 08:44:50 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

0 servings

Instructions

Step 1

Whisk together dry ingredients, set aside.

Step 2

Grease a sheet pan with palm shortening, and dust lightly with brown rice flour. Set aside.

Step 3

Heat water for yeast mixture to 100-110F (1 minute in microwave). Add honey and yeast, mixing gently to combine. Set aside in a warm place to proof and become frothy for about 5 minutes.

Step 4

In a stand mixer with paddle attachment, mix the dry ingredients with the yeast mixture and wet ingredients until fully incorporated. Blend on high for 30 seconds. Dough should be very thick and sticky. Stir in kalamata olives and rosemary.

Step 5

Divide dough into two equal pieces and place onto prepared pan in a slightly oblong shape. Using quick light fingers, shape dough into mini French bread loaf shapes. Brush tops with olive oil, and sprinkle with sea salt.

Step 6

Set in a warm place and allow to rise for 30 minutes.

Step 7

Heat oven to 425F. Bake loaves for 35 minutes or until browned and hollow when tapped on the bottom of the loaf.

Step 8

Cool completely before slicing.