Gluten-Free Kalamata Olive and Rosemary Bread Recipe
This is a delicious gluten-free olive oil loaf with a more rustic style and a soft, pliable texture. The rosemary and olives lend a wonderful flavor.
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Cooking tools:
- Loaf pan
- Sifter
- Hand mixer
- Pastry brush
- Oven
- Mixing bowl
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Measuring spoon
- Zip-top bag
- Freezer
Ingredients
- 1/2 cup amaranth flour
- 1/4 cup garbanzo flour
- 1/4 cup rice flour, plus
- 2 tablespoons rice flour
- 5 tablespoons teff flour
- 1/4 cup tapioca starch
- 1/4 cup arrowroot
- 2 tablespoons flax seed meal (ground flax seeds)
- 3 teaspoons xanthan gum
- 1 1/2 tablespoons fresh rosemary, finely minced
- 1/2 cup pitted kalamata olive, chopped roughly
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 2 whole eggs
- 2 eggs, whites separated from yolks
- 3/4 cup water, room temperature
- 5 tablespoons extra virgin olive oil
- 1 1/2 tablespoons honey
- 2 teaspoons apple cider vinegar
- coarse sea salt, crystals for crust
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