Gluten-Free Olive Bread

Enjoy the savory notes of this delightful gluten-free olive bread, boasting a tender crumb and a subtly crisp crust. Its rich, briny olive flavor makes it a perfect accompaniment to soups, salads, or simply enjoyed on its own.

Prep: 30 min Cook: 60 min Total: 180 min Serves: 4

At a glance: This medium baking recipe yields 4 servings in about 3h (30 min prep, 60 min cook). It uses 9 ingredients — including gluten-free all-purpose flour blend, xanthan gum, gluten-free instant yeast — and walks through 5 steps. Updated October 25, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Olive Bread: When preparing this baking recipe, olives from a deli olive bar can pick up crumbs from shared spoons, so use pitted kalamatas from a sealed jar. Make sure the yeast and flour blend are labeled gluten-free, and wash the stand mixer's dough hook if it also kneads wheat bread.

Gluten-Free Notes for Gluten-Free Olive Bread: This recipe is gluten-free, relying on a blend of gluten-free flours and starches for structure. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, xanthan gum, gluten-free instant yeast. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) Shop
1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
1 tsp gluten-free instant yeast Shop
0.5 tsp salt
1 cup warm water (about 105-115°F)
2 large eggs, at room temperature
3 tbsp extra virgin olive oil, plus more for greasing
0.5 cup kalamata olives, pitted and roughly chopped Shop
1 tbsp fresh rosemary, finely chopped (optional)

Instructions

1 In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), salt, and gluten-free instant yeast. Ensure all the dry ingredients are thoroughly combined, creating a uniform base for the dough. This step takes about 1-2 minutes.
2 In a separate medium bowl, whisk together the warm water, room temperature eggs, and 3 tablespoons of extra virgin olive oil until well combined and slightly frothy. This mixture should be smooth and homogenous, ready to be incorporated into the dry ingredients.
3 Pour the wet ingredients into the bowl with the dry ingredients. Using a sturdy spoon or a stand mixer fitted with a dough hook, mix on low speed until a shaggy dough begins to form. Continue mixing for about 5-7 minutes on medium speed until the dough becomes smooth and elastic, though it will be stickier and less structured than traditional dough made with gluten-containing grains. Stir in the chopped kalamata olives and fresh rosemary, if using, until evenly distributed throughout the dough.
4 Lightly grease a baking sheet or line it with parchment paper. With lightly oiled hands or a spatula, gently shape the sticky dough into a rustic loaf or round on the prepared baking sheet. Cover the loaf loosely with plastic wrap or a clean kitchen towel and let it rest in a warm place for about 30 minutes, or until it has visibly puffed up slightly. This resting period allows the yeast to activate and develop flavor.
5 Preheat your oven to 375°F (190°C). Once the oven is preheated and the dough has rested, bake the olive bread for approximately 50-60 minutes. The bread is done when it is deeply golden brown on top and sounds hollow when tapped on the bottom. Allow the bread to cool completely on a wire rack for at least 1 hour before slicing to prevent a gummy texture.

Nutrition (per serving)

365

Calories

Protein

41g

Carbs

12g

Fat

Fiber

229mg

Sodium

Tips & Notes

Pat the chopped kalamata olives dry before folding them in. Extra brine makes the gluten-free dough wetter.
A rustic round can look done before the center sets. Check that the inside reaches about 205-210°F.
Kalamata olives are salty, so you may want to reduce the 0.5 tsp salt slightly.

Common questions

What cross-contamination risk is specific to Gluten-Free Olive Bread?

Check gluten-free all-purpose flour blend, xanthan gum, gluten-free instant yeast before they go into Gluten-Free Olive Bread. Olives from a deli olive bar can pick up crumbs from shared spoons, so use pitted kalamatas from a sealed jar. Make sure the yeast and flour blend are labeled gluten-free, and wash the stand mixer's dough hook if it also kneads wheat bread.

Learn More

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