Gluten Free Rosemary and Olive Bread

Cook Time 1 hour (+ resting time)

Servings 1 loaf



300ml lukewarm water
1 tsp sugar
1 x 7g instant yeast sachet
1 cup or 120g tapioca flour
1 cup or 120g sweet rice flour (also known as glutinous rice flour)
¾ cup or 120g potato starch
½ cup or 70g sorghum flour
2 tsp salt
½ tsp xantham gum
2 eggs lightly whisked, room temperature
3 tbsp extra virgin olive oil
1 tsp apple cider vinegar

Add to dough
2 cups pitted kalamata olives
2 tbsp rosemary, roughly chopped

Add to top prior to baking
Sea salt flakes
Chopped rosemary
Extra virgin olive oil


Grease a 20cm x 10cm loaf tin with olive oil. Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams.

Sift flours, salt and xantham gum together in a mixing bowl. Make a well in the centre and add whisked eggs, olive oil, vinegar and yeast mixture and stir until combined. Stir the rosemary and ⅔ of the olives through the dough, then spoon the mixture into the greased loaf tin and sprinkle the remaining olives and rosemary on top. Cover with cling wrap and allow bread to rise in a warm place for 1 hour until it doubles in size.

Preheat oven to 200°C. Prior to baking sprinkle sea salt flakes on loaf and drizzle with olive oil to create a golden crust when baked. Bake for 1 hour or until golden and a skewer when inserted into the middle comes out dry.

Remove from the oven and immediately remove from the tin and transfer to a wire rack to cool. This helps your crust stay crispy. Cool to room temperature before slicing.


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