Enjoy Effortless Baking with Our Easy Gluten Free Olive Bread Recipe
Searching for an easy gluten free olive bread recipe that delivers mouth-watering flavor without the hassle? Look no further! This delicious, no-knead, no-yeast gluten-free olive bread is crafted using Gluten Free Nomad's All Purpose Baking Flour, a high-performance gluten-free alternative that ensures your homemade baking success.
This recipe transforms your baking experience by providing a fuss-free way to enjoy fresh gluten free bread. The unique blend of rich olives combined with our premium flour creates a crispy crust and soft, tender center that everyone will love. Whether you’re dipping it in olive oil or pairing it with soups and salads, this bread is sure to elevate any meal.
Here are some key highlights of this easy gluten free olive bread recipe:
- No kneading required for effortless preparation.
- No yeast needed — quick and simple!
- Deliciously savory with the rich taste of olives.
- Perfect for every occasion — breakfasts, lunches, or as a snack.
- Utilizes Gluten Free Nomad's versatile flour for guaranteed results.
With our easy gluten free olive bread recipe at your fingertips, you'll always have a delicious and healthy option to enjoy. Try it today and embrace the joy of homemade gluten-free baking!
Ingredients
1.5-2 cups of plain yoghurt (you can use dairy free too)
2 cups Gluten Free Nomad's 1:1 All Purpose Baking Flour
2 tsp baking powder
110g green olives (chopped)
110g kalamata olives (chopped)
1 tsp of dried herbs (you can use oregano, Italian or rosemary)
1 tsp bicarb soda
1 tsp lemon juice
Method
Preheat oven to 190°C
In a large bowl, add 1.5 cups yoghurt, flour, baking powder, olives and herbs. Add the bicarb soda and pour the lemon juice over the soda.
Mix until combined and form a ball - the dough should be wet and sticky. If not, add a little more of the yoghurt
Prepare a baking tray with baking paper and transfer the dough on to the paper.
Top the bread with your choice of toppings like seeds, pepitas etc.
Bake for 35-40 mins or until the top is golden brown and a toothpick inserted in to the middle comes out clean
Leave the bread to cool for 10 mins and then transfer to a wire rack to cool completely