Gluten-Free Olive Bread

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.

Gluten-Free Olive Bread

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 8

Ingredients
  

  • 200 g 7oz gluten-free white bread flour (we used Doves Farm)
  • 1 level tsp salt
  • 1 tbsp gluten-free baking powder
  • 284 ml 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
  • 900 g 2lb loaf tin, greased and strip-lined

Instructions
 

  • 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.

Notes

This bread is delicious with a tomato and avocado salad.