Gluten-Free Olive Bread

Ingredients

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

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), salt, and certified 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. 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. 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. 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. 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)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.