Gluten-Free Kalamata Olive and Rosemary Bread
photo by Andrew Mollmann
- Ready In:
- 2hrs 30mins
- Ingredients:
- 20
- Serves:
-
12
ingredients
- 118.29 ml amaranth flour
- 59.14 ml garbanzo flour
- 59.14 ml rice flour, plus
- 29.58 ml rice flour
- 73.94 ml teff flour
- 59.14 ml tapioca starch
- 59.14 ml arrowroot
- 29.58 ml flax seed meal (ground flax seeds)
- 14.78 ml xanthan gum
- 22.18 ml fresh rosemary, finely minced
- 118.29 ml pitted kalamata olive, chopped roughly
- 9.85 ml active dry yeast
- 4.92 ml salt
- 2 whole eggs
- 2 eggs, whites separated from yolks
- 177.44 ml water, room temperature
- 73.94 ml extra virgin olive oil
- 22.18 ml honey
- 9.85 ml apple cider vinegar
-
Optional
- coarse sea salt, crystals for crust
directions
- Preheat the oven to 200°F.
- Sift the flours, yeast and all other dry ingredients (except coarse sea salt) into a medium bowl. Stir in flax meal and rosemary, and combine.
- Combine wet ingredients, including the two whole eggs and the two separated egg whites in a large bowl, using a hand-mixer on low or medium speed. [The two separated egg yolks should be set aside in a small bowl for later use as a glaze]. When fully combined, add kalamata olives. Slowly add dry ingredient mixture and mix with a wooden spoon until fully blended, with no lumps. Scrape the sides regularly.
- Grease a 9x5" bread pan, and pour the dough into the pan. Use a spatula or knife to evenly shape the top of the loaf. Cut two diagonal slashes in the top of the loaf. Beat the two separated egg yolks that have been set aside and brush the top of the loaf very lightly with them. Optional: Sprinkle coarse sea salt crystals very sparsely to embellish the loaf.
- Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
- Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
- This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.
Reviews
-
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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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!!
Tweaks
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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.
-
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!!
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.