While I can pretty much eat anything, I know I’m lucky to be able to do so. I’m sure it’s no coincidence that we are both the most chemical-drenched generation in history and suffering from an unprecedented rise in auto-immune diseases.
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A crusty gluten-free olive bread can be a delicious addition to any meal, offering a satisfying crunch with a soft, flavorful interior. This recipe uses a combination of gluten-free flours and yeast to create a bread with a firm crust and a soft crumb, enhanced with the savory taste of olives. Here's how to make a crusty gluten-free olive bread.
Ingredients:
- 2 cups gluten-free bread flour blend (with xanthan gum)
- 1/2 cup tapioca starch
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water (about 110°F or 43°C)
- 2 tablespoons olive oil
- 1/2 cup chopped black olives
- 1/2 teaspoon dried oregano (optional)
- 1/2 teaspoon dried rosemary (optional)
Equipment:
- Stand mixer with a paddle attachment (or a hand mixer)
- Large mixing bowl
- Bread proofing basket (optional, for a rustic look)
- Dutch oven or bread loaf pan
- Parchment paper
Instructions:
Prepare the Bread Dough:
Activate the Yeast:
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active.Combine the Dry Ingredients:
In a large mixing bowl, combine the gluten-free bread flour blend, tapioca starch, and salt. Mix well.Add the Wet Ingredients:
Once the yeast is activated, add it to the dry ingredients along with the olive oil. Use a stand mixer with a paddle attachment or a hand mixer to combine the ingredients. Mix on medium speed for 3-5 minutes until you have a smooth, thick batter-like dough. Add the chopped olives and optional herbs, and mix until evenly distributed.
Proof and Bake the Bread:
Proof the Dough:
Transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel. Let it proof in a warm place for about 1-2 hours, or until it has doubled in size.Preheat the Oven:
While the dough is proofing, preheat your oven to 450°F (232°C). If you're using a Dutch oven, place it in the oven to heat as well.Shape the Dough:
Once the dough has proofed, gently shape it into a round loaf or place it in a greased bread loaf pan. If using a proofing basket, transfer the shaped dough to the basket to rest for another 10-15 minutes.Bake the Bread:
If using a Dutch oven, carefully remove it from the oven and place the dough inside on a piece of parchment paper. If using a bread loaf pan, simply place the pan in the oven. Cover the Dutch oven with its lid or create a foil tent over the bread loaf pan to trap steam. This helps create a crusty exterior.Bake and Cool:
Bake for 25-30 minutes, then remove the lid or foil tent and continue baking for another 15-20 minutes until the bread is golden brown and sounds hollow when tapped. Total baking time is about 40-50 minutes. Once baked, remove from the oven and let it cool on a wire rack before slicing.
Serving Suggestions:
This crusty gluten-free olive bread pairs well with a variety of dishes, including soups, salads, or pasta. It's also great on its own with a little butter or olive oil. If you have more gluten-free recipes or baking questions, I'm here to help. Enjoy your crusty olive bread!
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