By Susanne Johnson
GF Kalamata Olive Bread
8 steps
Prep:40minCook:35min
Gluten free bread with Kalamata olives.
Updated at: Thu, 17 Aug 2023 08:44:50 GMT
Nutrition balance score
Unbalanced
Nutrition per serving
Calories1537.2 kcal (77%)
Total Fat62.8 g (90%)
Carbs232.5 g (89%)
Sugars18.9 g (21%)
Protein19.8 g (40%)
Sodium3231.1 mg (162%)
Fiber21.4 g (76%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Yeast Mixture
Dry Ingredients
½ cupsorghum flour
¼ cupamaranth flour
½ cuppotato starch
½ cuptapioca starch
¾ tspsea salt
2 tspxanthan gum
Wet Ingredients
Add-Ins
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.
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