Herbed Olive Bread

LEVEL: hard Cook: 1 hour

Herbed Olive Bread

BOOKMARK

DELICIOUS

Description

Yeast is generally gluten free, however if it’s processed using barley malt then it’s not. BOYCOT barley malt! #boycotbarley

No one will know it’s free of gluten, dairy and sugar!

Miss bread? Serve this loaf fresh, (yes you read it right – FRESH) toasted, topped with your favourite ingredients or be the star at your next gathering and share with a quick homemade dip. No one will know it’s free of gluten, dairy and sugar!

Ingredients

1 ½ cups warm water

2 tbsp. yeast

3 tsp. gluten free baking powder

1 1/2 tsp. xanthan gum

Salt and pepper to season

3 cups flour blend:

FLOUR BLEND, as follows:

1 cup rice flour

1 cup potato flour (also called starch)

½ cup self-raising gluten free flour

½ cup tapioca flour (also called starch)

1 tsp. verjuice

1 tsp. apple cider vinegar

1 tsp. lemon juice

¼ cup extra virgin olive oil

1 cup chopped, pitted, marinated olives, unstrained.

1 ½ cups water

1 garlic clove diced

Fresh rosemary sprigs

Fresh thyme sprigs

Fresh parsley or oregano (or both)

Directions

1: Preheat oven to 200 degrees C (fan forced), 390 F or gas mark 6.
2: In a separate bowl pour the water, add the yeast and whisk gently. Leave to sit for 5 minutes whilst mixing dry ingredients.
3: ** If it’s a warm day, use tap water. If it’s a cooler day, make sure to use warmer water. The room temperature can affect the yeast mixture.
4: Whisk flours together, add baking powder, salt, pepper and xanthan gum. Whisk again.
5: Make a well in the dry mix and pour in the yeast.
6: Add the olives, 1 cup of water, olive juice, herbs and olive oil. Add vinegars. Mix well, incorporating all ingredients.
7: ** If the mixture still appears dry while trying to mix add the other half cup of water. Mix well.
8: Pour into the bread tin and allow to rise for 30-45 minutes until above the pan lip.
9: Bake in preheated oven for 60 minutes at 200 degrees (fan forced).
10: Take bread from the oven and cool on a wire rack for 15 minutes. Serve immediately with olive oil and dukkah.
11: You can store any leftovers in an airtight container for up to a week in the fridge.
12: Serve fresh, toasted, with your favourite topping.