If you're a big fan of kalamata olives and fresh rosemary, you'll love this slightly salty bread. Serve it with platters of roasted vegetables, fresh mozzarella, and extra-virgin olive oil.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
7 mins
total:
1 hr 52 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and next 3 ingredients (through salt) in a medium bowl; stir with a whisk. Stir in olives and rosemary; make a well in center of mixture. Combine buttermilk and next 3 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.

  • Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Source

Gluten-Free Baking

Nutrition Facts

120 calories; fat 6.3g; saturated fat 0.9g; mono fat 4g; poly fat 1.2g; protein 2.1g; carbohydrates 14g; fiber 1g; cholesterol 23mg; iron 0.3mg; sodium 267mg; calcium 27mg.
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