Gluten-Free Whole Grain Rustic Olive Bread

This rustic gluten-free bread is not unlike focaccia, we are happy to say. The golden crust, and tender shallow profile remind us of the classic Italian flat bread we once devoured in Italy, celebrating our honeymoon. Kalamata olives add a salty punch.

Gluten-Free Whole Grain Rustic Olive Bread

Ingredients:

1 cup sorghum flour
1/2 cup GF millet flour
1/2 cup almond flour/meal
1/2 cup quinoa flakes
1/4 cup rice bran
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon xanthan gum
1 packet (2 1/2 teaspoons) active dry yeast
3 organic free-range eggs, beaten
5 tablespoons olive oil
1 tablespoon honey or organic agave nectar
1/2 to 3/4 cup warm water (start with less)
1/3 cup pitted, sliced kalamata olives
Dried or fresh thyme
Coarse sea salt

Instructions:

1. Preheat the oven to 375ºF. Line a 9x12-inch baking pan with a piece of parchment paper, and set aside. In a large mixing bowl, whisk together the sorghum flour, millet flour, almond flour, quinoa flakes, rice bran, garlic powder, sea salt, xanthan gum, and active dry yeast.

2. Make a well in the center of the dry ingredients and add the beaten eggs, olive oil, and honey. Start beating the eggs, oil and honey into the dry mixture.

3. Slowly begin adding the warm water and beat as you go, incorporating the wet ingredients. Watch the consistency of the batter, and add only the amount of warm water that you need to achieve a smooth, sticky batter akin to muffin batter. I used up to 3/4 cup liquid, but you may need more, or less,  depending upon your situation (humidity and storage affects flours).

4. Continue to beat for one minute to lighten the batter and create a smooth, creamy dough.

5. Using a silicone spatula, scoop the bread dough onto the center of the parchment lined baking pan. Using wet or oiled hands, form a low, oval loaf shape, smoothing out the dough as best you can. Stud the surface with the kalamata olive pieces. Sprinkle with a dusting of thyme and coarse sea salt.

6. Bake in the center of a pre-heated oven for 25 minutes. Brush the top with a little olive oil and continue baking for another 5 to 10 minutes until the loaf is golden and firm, and a bit crusty. My olive bread baked for a full 35 minutes (at sea level).

7. Remove the pan from the oven and sprinkle a little more sea salt on top of the loaf, if desired. Allow the bread to cool for a few minutes in the pan; then gently remove it, and set it on a wire rack to continue cooling for a few minutes. It is tantalizingly delicious warm. Use a good, sharp bread knife to cut it into wedges or thin slices. Dip pieces in olive oil and a rich balsamic vinegar, such as blackberry or fig balsamic vinegar. Heaven.

Additional Info:

Cook time: 35 min

Yield: One loaf

I am always experimenting with different flours, forever in pursuit of gluten-free breads and goodies that satisfy my taste buds and offer me more than empty, starchy calories. I choose each flour with a purpose in mind- flavor, texture, protein. So to offer substitution suggestions is very often tricky. If you sub one of my higher protein flours with a starch, for instance, your results will not be the same. And if you use an all-purpose g-free flour mix, your results will be inferior- that I say with confidence, after testing many gluten-free flour blends on the market.

For substitution help, please see my guide to baking with substitutions.

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