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    You are in: Home / Greek / Gluten-Free Kalamata Olive and Rosemary Bread Recipe
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    Gluten-Free Kalamata Olive and Rosemary Bread

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    2 Total Reviews

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    • on April 06, 2009

      Excellent. I followed the recipe to a T except for substituting Millet flour for the amaranth flour since I didn't have any. My yeast appears to be bad, since my loaf rose less than 1" after 90 minutes. This did not effect the taste however. I made the most epic grilled cheese ever using 2 slices of this bread with some pepperjack cheese in the middle. My olives were packed in olive oil, so poured some of it out of the jar and used it for part of the called for 5 tbsp olive oil. I have still yet to see if it makes good sandwich bread.

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    • on June 25, 2007

      WOW! This bread is outstanding! I'm eating some of it right now, with hummus. mmmm! Seriously, I ate half the loaf last night. I made mine focaccia-style instead of a regular "loaf." I follwed the recipe exactly, except I ran out of honey so used a bit of sugar instead. This is by far the best gluten free bread I've made. I actually WANT to eat it! OUTSTANDING!!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Gluten-Free Kalamata Olive and Rosemary Bread

    Serving Size: 1 (60 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 140.4
     
    Calories from Fat 78
    56%
    Total Fat 8.7 g
    13%
    Saturated Fat 1.5 g
    7%
    Cholesterol 70.5 mg
    23%
    Sodium 268.1 mg
    11%
    Total Carbohydrate 12.3 g
    4%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.3 g
    9%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    garbanzo flour

    teff flour

    tapioca starch

    xanthan gum

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