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Gluten-Free Olive-Rosemary Bread

Gluten-Free Olive-Rosemary Bread

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  • 3/4 cup creamy roasted almond butter, at room temperature
  • 2 tablespoons olive oil
  • 3 large eggs
  • 1 tablespoon agave nectar
  • 1/4 cup blanched almond flour
  • 1/4 cup arrowroot powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup kalamata olives, pitted and finely chopped
  • 1 tablespoon finely chopped fresh rosemary


Preheat the oven to 350 degrees. Grease a 7- by 3-inch loaf pan with grapeseed oil and dust with almond flour.

In a large bowl, mix the almond butter and olive oil with a handheld mixer until smooth, then blend in the eggs and agave nectar. In a medium bowl, combine the almond flour, arrowroot powder, salt, and baking soda. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the olives and rosemary. Pour the batter into the loaf pan.

Bake for 45 to 55 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

Rosemary Focaccia Bread (Gluten-Free, Vegan)

Crispy on the outside, fluffy on the inside, this beautiful no knead rosemary focaccia bread is super easy to make and deliciously addictive. Perfect for serving alongside this tasty carrot turmeric soup, with our popular easy creamy hummus, or even just with extra virgin olive oil! Gluten-free and vegan too.

Peace One Day: Gluten Free Olive-Rosemary Bread

“We must develop and maintain the capacity to forgive. He who is devoid of the power to forgive is devoid of the power to love. There is some good in the worst of us and some evil in the best of us. When we discover this, we are less prone to hate our enemies.”

Peace Day is on September 21st, and it is in the spirit of peace, love and forgiveness that I started this recipe for olive-rosemary bread.

I don’t want to compare wars and violence and the eventual ceasefire and peace with the process of developing a gluten-free bread recipe, but this process did feel very involved, and there were lots of failures. I have never thrown out as much food as I did while developing this recipe.

If I still had chickens, they would have been thrilled.

And while the flavor has been delicious in every iteration of the bread and each rustic loaf looked gorgeous, they all had a wet, gummy interior. They rose well, browned well, produced a beautiful crust, and were utterly disappointing in texture.

It took some doing, but I think this is it. Chewy crust, well-balanced flavor, and a texture that mirrors a hearty, gluten-filled bread. This bread has taught me the power of egg whites and almond meal to bump up the protein in a flour.

It has made me re-think my relationship with the all-purpose flour blend as the be-all, end-all for baking. Don’t get me wrong: this blend rules for pancakes, cookies, biscuits, scones, and waffles. It makes a great cupcake. But as I continue to explore gluten-free baking, I know that there is more to it than cup-for-cup substitutes.

This bread will rise, but it will not reach the great heights of a standard bread. In the end, this does not matter. This recipe makes two, one-pound loaves: one for you, and one for a friend.



1 3/4 cups gluten-free all-purpose flour
1 1/2 cups almond meal
1 1/2 teaspoon salt
1 tablespoon xanthan gum
1 tablespoon sugar
1 tablespoon yeast
1 1/3 cups warm water (80 to 100 degrees)
3 egg whites
2 tablespoons olive oil
1/2 cup chopped kalamata olives
2 tablespoons fresh rosemary, chopped
coarse sea salt for garnish


1. In a small bowl, combine yeast, sugar, and half of the water (approximately. This is just to activate the yeast). Set aside.
2. In the bowl of a stand mixer with a paddle attachment, combine flour, almond meal, salt, and xanthan gum. Mix briefly to combine.
3. Add water, proofed yeast mixture, egg whites, and olive oil. Mix until the ingredients come together, about a minute.
4. Add olives and rosemary and stir to combine. Do this step by hand the olives should not be crushed.
5. Turn mixture into a clean bowl, loosely cover with plastic wrap, and let rise for two hours in a warm, dry place.
6. After two hours, divide the bread in half and shape into boules on baking sheets lined with parchment paper . Let sit for another 40 minutes.
7. Near the end of the resting period, preheat oven to 350 degrees. Using a very sharp knife, cut lines in the top of each loaf and sprinkle with coarse sea salt.
8. Place a pan filled with hot water on the lower rack of your oven, then slide the bread in above the water
9. Bake for approximately 65 minutes. Bread should reach an internal temperature of 180 degrees
10. Cool completely before cutting. This bread should be eaten within a of couple days.

Recipe notes:

Gluten-free artisan bread

Artisan bread. The crusty artful loaves that you see displayed in the finest French bakeries. Or in the bakery section of your local specialty food market. You could never imagine that one of those amazing loaves of bread could be gluten-free. Well, I’m here to reassure you that it can happen. Thanks to the genius of Dr. Jeff Hertzberg and Zoë François, you can easily achieve this at home with this delicious Gluten-Free Artisan Bread. It’s all outlined in their book, Gluten-Free Artisan Bread in Five Minutes A Day.

I will confess that my first attempt at this didn’t turn out so well. It had nothing to do with technique. It had everything to do with my not reading the instructions carefully. As a result, I substituted a few of the ingredients with what was more readily available to me at my local store. I found out the hard way that you cannot substitute sweet rice flour for stone ground rice flour. And that potato starch and potato flour are two very different things. If you have trouble finding any of the ingredients listed for the all-purpose flour mixture, don’t worry. They are all available on Amazon here and here . They are also available online directly from Bob’s Red Mill.

(Since this post was originally published, I’m happy to say that every ingredient is now carried in my local supermarket …a sure sign that times are changing. So many gluten-intolerant folks out there, unfortunately.)

This may seem like a lot to go through to make a loaf of bread but, really, if you have a serious issue with gluten or someone close to you does …you’ll find that it’s worth the effort. And the best part is that once you mix up your customized gluten-free all-purpose flour, you’ll store it in a large container and have it handy for all of your baking needs. The key is to measure each ingredient carefully …I found that measuring in grams on my food scale by keeping a running total worked out well.

Update April 3, 2020…

Since this article was first published in July of 2017, it has become my most popular post. By far. The one issue that seems to be of concern, though, is the large volume of products required to make the Gluten-Free All-Purpose Flour Mixture. I do realize that to get started, you may need to purchase every one of these specific flours and/or starches. There is one way to minimize your cost at first, not by much but every little bit helps, right? The average bag of Stone-Ground White Rice Flour weighs in at 680 grams. So that you would need just one package of that item, you can alter the amount of each ingredient in the flour mixture by using 2/3 of the original measure.

By making that adjustment, you should still have enough of the flour mixture that is required to make the dough for your Artisan Bread. If you don’t think you’ll have the need for enough dough to make four loaves within a ten-day period, simply scale down that part of the recipe by half. You can customize any part of this to suit your personal needs.

As the authors state …“The ingredients must be very well mixed, otherwise, the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.”

The yeast is sprinkled in with the flour mixture. Once the dry ingredients are well combined, the lukewarm water is added. It is recommended that it be exactly 100°. I know this all may seem to be a bit much but please don’t give up on it. After all, it’s like a science project. And the final product is so superior …it’s worth the effort. You just can’t buy this at your local bakery. Well, maybe you can if you live in a large metropolitan area. But, for the rest of us …we’re on our own.

Pull out that stand mixer…

If you have a stand mixer , use the paddle attachment to mix up the dough for about one minute. If not, give it a good stir for about two minutes until the mixture is very smooth. And the best part is …no kneading necessary!

Ready to bake it up…

After a two hour rest, your dough is ready for the fridge. This is where the “Artisan Bread in Five Minutes A Day” comes into play. This recipe makes enough dough for four one-pound loaves. Over the next ten days, grab about a pound of dough, shape it into a round loaf, let it rest for about an hour and bake. Just five minutes of your hectic schedule. The rest of the time it takes care of itself. And the longer it hangs out in the fridge, the more developed the flavor is. Simply genius.

When you dust the prepared dough with flour, use a bit of your gluten-free all-purpose mix. Or, better yet, just use white rice flour.

Just before baking, you’ll score the top of the round of dough in a scallop or cross pattern. Don’t cut too deep, just a quarter inch to a half inch. If you would like to achieve a less dramatic look, barely cut into the dough as I’ve done here.

Choose your method…

Our baking specialists recommend that you bake this bread on a preheated baking stone or baking metal, using the steam method. Thanks to fellow blogger and cookbook author, Alexandra Stafford, we now know that you can bake it right in your preheated, lidded dutch oven. That’s the method I’ve chosen here. It’s actually the method I use every single time. It couldn’t be easier. I use my Le Creuset 5 1/2 Quart Dutch Oven .

Just lift the dough round, including the parchment paper, right into the dutch oven, cover it and bake. For additional insight on what to expect with this unstructured dough, check out this video.

Give your Gluten-Free Artisan Bread a time out…

When the bread is done, place it on a cooling rack for a full two hours. That’s the hard part. It smells so good, you’ll want to cut into it immediately. After all, who doesn’t love warm bread straight from the oven? But don’t give in to the temptation. Gluten-free bread needs a full two hours of cooling to set completely.

Black Olive and Honey Gluten-Free Bread

Cookbook author Aran Goyoaga created this bread in hopes of evoking a childhood memory of eating honey buns in her native village in the Basque region of Spain. She would eat the sweet and tender bread straight out of the oven with a slice of briny, salty Idiazábal cheese. These days, a loaf of this bread with black olives is a staple at her house. It makes good sandwich bread, with a thin crust and tender crumb. For a simple loaf, omit the olives and caraway seeds. Add chopped walnuts in place of the olives, and substitute any kind of seed for the caraway, if you like. If you are avoiding added sugar, you can also omit the honey.

NOTE: It’s essential to let the bread cool completely before slicing, otherwise it will have a gummy crumb. The author often bakes this bread at night and eats it the next morning.

You can double the recipe for a taller loaf, but make sure not to overproof the dough. Add 10 minutes to the last phase of baking time.

Make Ahead: The bread needs to cool completely, ideally overnight, before being sliced.

Storage Notes: The bread keeps best at room temperature wrapped in a clean kitchen towel or parchment paper for up to 3 days.

Where to Buy: Superfine brown rice flour is available online look for Anthony's or Authentic Foods brands for best results. Do not purchase regular brown rice flour, as it’s not the same. Psyllium husk powder, sorghum flour and tapioca starch (sometimes known as tapioca flour) are available online, Whole Foods and at natural-food grocery stores.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Gluten-Free Bay

The only thing more comforting than a warm slice of home-baked bread, fresh from the oven? A warm slice of home-baked bread, fresh from the oven, that is infused with rosemary and olive oil and speckled throughout with kalamata olives!

I have been craving a hearty, rustic-style olive bread. Though this recipe did not turn out to be anywhere near as crusty or rustic as the loaves I enjoyed in my gluten-eating artisan-bread-buying days, it certainly turned out wonderfully flavorful. It has the soft, pliable, no-toasting-necessary sandwich bread texture of the Gluten-Free Multigrain Miracle Bread I posted about a few weeks ago, but with a palette of complimentary, savory flavors. Judging by the looks on the faces of the gluten eaters I fed the olive-rosemary bread to, this recipe is a success.

Try this bread with butter on it, or as an accompaniment to Southern European and Mediterranean dishes, or try it with any soup or stew. As for me, I ate the entire loaf (not at once, of course) with hummus on top because I loved how the flavors went together. It would also make a killer grilled cheese sandwich with sharp cheddar.

As for crusty, rustic-style breads - The search continues. I've yet to find a gluten-free recipe that's quite what I'm looking for, but I'll keep working on creating one in my own kitchen. I'm not sure how to describe what I think of as "rustic" bread. I suppose I think of it as heavier, drier, and less glutinous than the breads I usually make. Perhaps cutting down on the xanthan or guar gum (GF gluten replacements) would help. A satisfyingly chewy crust is another element missing from every gluten-free bread I've tasted, no matter how wonderful the taste or texture. So, my esteemed readers, go ahead and enjoy this delicious loaf - but also answer these two questions for me, while you're at it:

1) Do you have any gluten-free bread recipes that yield a "rustic" loaf with a thick or chewy crust?

2) What makes a bread rustic, anyway?


1/2 cup amaranth flour
1/4 cup garbanzo flour
1/4 cup plus 2 Tbsp white rice flour
5 Tbsp teff flour
1/4 cup tapioca starch
1/4 cup arrowroot powder
2 Tbsp flax seed meal (ground flax seeds)
3 tsp xanthan gum
1 1/2 Tbsp fresh rosemary, finely minced
1/2 cup pitted kalamata olives, chopped roughly
2 tsp active dry yeast
1 tsp salt
2 whole eggs
2 eggs, whites separated from yolks
3/4 cup water, room temperature
5 Tbsp extra virgin olive oil
1 1/2 Tbsp honey
2 tsp apple cider vinegar
Optional: Coarse sea salt crystals for crust

Sift the flours, yeast and all other dry ingredients (except coarse sea salt) into a medium bowl. Stir in flax meal and rosemary, and combine.

Combine wet ingredients, including the two whole eggs and the two separated egg whites in a large bowl, using a hand-mixer on low or medium speed. [The two separated egg yolks should be set aside in a small bowl for later use as a glaze]. When fully combined, add kalamata olives. Slowly add dry ingredient mixture and mix with a wooden spoon until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9x5" bread pan, and pour the dough into the pan. Use a spatula or knife to evenly shape the top of the loaf. Cut two diagonal slashes in the top of the loaf. Beat the two separated egg yolks that have been set aside and brush the top of the loaf very lightly with them. Optional: Sprinkle coarse sea salt crystals very sparsely to embellish the loaf.

Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.

Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.

This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Gluten free bread recipes?

Do you have any favorite recipes/cookbooks/websites for baking gluten free bread? Our lovely local GF bakery shut down unexpectedly over Christmas and I thought I might give baking my own bread a try. I'm particularly jonesing for a good rosemary olive loaf. :)

Apologies if this is a repeat question, but a quick search of this sub didn't bring up any obvious results.

I was just thinking about this but for a different reason. I keep seeing awesome things come up on that Tasty Facebook page and most of them have bread. Bread bowls, bread baguette. Sigh.

This is my absolute favorite gf bread. Takes a bit to make and took me a few times before I got it right at my high altitude. But everyone loves it, even non gf people.

Mm my mouth is watering just thinking about it. I might just make it!

I'm definitely going to have to try that one!

My favorite bread is the gf french bread recipe on the bob's red Mill website. I put it in my bread machine (double recipe for a 2 pound loaf) and its heaven. Sometimes I just eat a slice of this bread.

I posted this in another thread before but this is my favorite GF cookbook.

Ooh, that looks like a treasure trove of recipes! Thanks for the link!

Don't know if you're aware, but they came out with a second book as well. It has a donut recipe in it.

I actually really really love the Artisan Bread in 5 Minutes gluten free recipe. It makes a very crusty, yeasty deliciously deep flavoured bread, but I really like sourdough. On mobile so can't look for a link, but the Artisan bread in 5 !minutes people have a great blog with at least one version of their gluten free recipe. I have used it to make stromboli, cinnamon raisin loaf, a "rye" with caraway and fennel and hamburger buns. I think Rosemary olive would work well with this method, and may even be in their cookbook.

How to Make a Gluten-Free Bread Loaf

Recipe Author

This recipe is from plant-based chef Diana Kronenberg.

You can learn more about her on "Krodi Plant-Based Cooking"

Watch the Full Recipe on YouTube


200 g (7 oz) gluten-free oats

200 g (7 oz) millet (our quinoa)

170 g (6 oz) corn starch (or tapioca, arrowroot)

15 g (0.53 oz) grounded psyllium husk

15 g (0.53 oz) flaxseeds (preferably golden)

270-300 g (9.5-10.5 oz) water (lukewarm)

10 g (0.35 oz) fresh yeast (or half-dried yeast)

1 tsp. maple syrup or sugar

100 g (o.53 oz) boiling water


For the exact instructions, follow the steps in the video.

Day 1

First, start by making the flour mix.

  1. Grind the oats, millets, and flaxseeds in a high-speed blender &ndash one after the other. Alternatively, you can buy the flour instead.
  2. Mix the flour together with the grounded psyllium husk and sugar in a bowl.

Make the poolish.

What is a poolish? A poolish is a highly fluid yeast-cultured dough. It's a type of pre-ferment and improves the texture, flavor, and shelf life of your final bread.

  1. Dissolve the yeast in the lukewarm water and add the flour mix and combine. Cover it and leave it outside at room temperature for 12-24 hours.

Make the brew piece (hot soaker)

The brew piece (from German: Brühstück) and the soaking piece (from German: Quellstück), known in English as a soaker, are part of the preliminary stages in indirect dough processing. Since they do not contain yeast, they belong to the so-called zero doughs. Boiling or warm water is poured over certain amounts of ingredients such as grains, seeds, dried fruits, whole grains, or old bread for the brewed piece and warm water for the soaked piece and left to swell for a few hours or overnight. The swelling with liquid before it is added to the dough prevents dehydration during kneading/proofing and thus prevents the bread from drying out.

  1. Pour the boiling water over your flour mix and combine. Cover it and leave it outside at room temperature for 12-24 hours.

Day 2

  1. On the next day mix the water (start with 270 g) with the yeast and then add the other ingredients. This is best done by hand.
  2. Depending on the flour type you are taking you might want to add another 30 g of water. The result should be quite sticky dough. It does not need kneading: you rather combine the ingredients.
  3. Cover the bowl with a kitchen towel and let it rise in a warm place for 60-90 minutes. The dough should have doubled afterward. If you use a transparent bowl, you will even see the bubbles on the side.
  4. Have your work surface lightly dusted with any gluten-free flour, preferably rice flour. Place the dough on top.
  5. Take your dough and fold the sides into the middle. Work carefully and don&rsquot push too hard, as you want to keep the air bubbles.
  6. Then turn around and form it with your hand to the desired shape. Let it proof again in a bowl/tray or in a proofing basket for around 60 minutes. Cover it with a clean towel.
  7. In the meantime, preheat your oven to 220 °C (430 °F) top and bottom heat. Place a baking tray at the bottom so it can heat up as well. When the temperature is ready, place the bread on a tray on the middle rack and bake for 20 minutes. Pour water on the hot tray to create steam. After 20 minutes, turn down the heat to 200 °C (390 °F), take out the tray with the water, and continue to bake the bread for another 20-25 minutes.
  8. Before baking, you can score your bread. You can also add some seeds on top: make sure to moisten the surface slightly with water before applying the seeds.
  9. Let the bread cool down for at least 3-4 hours before eating it.

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Make sure knead paddle is in the bread maker. Add milk, olive oil, salt, honey, rosemary, bread flour, rye flour, and yeast, in order to the bread pan.

Press the menu button to select the French/Italian program. Select the buttons for a loaf size of 1 pound and crust color of medium. Press Start/Stop. When the mix-in tone sounds, immediately add the olives and Craisins, if desired. When paddle signal sounds, remove dough and kneading paddle (this will keep a hole from forming in the bottom of the bread), reshape dough and place it back into the bread pan.

Between the last knead cycle and bake, open top and sprinkle bread with fleur de sel. Close the lid. When the cycle is complete, remove the bread pan using silicone gloves from the machine and transfer bread to a wire rack to cool completely before slicing, about 30 minutes.

Rosemary Yeast Bread

This bread is quick, easy, and delicious. I’ve made it several times now, when I don’t want to wait for the bread-maker kneading cycle. This is a great recipe if you don’t have a bread-maker.

There is another variation of this bread that is just a basic sandwich bread, instead of a seasoned bread. I love the way rosemary tastes, but some of my sisters and my Mom are not so keen on the idea!

Dry ingredients

1 1/2 cups GF oat flour or rice flour

1 cup potato starch (I use Ener-G)

3 teaspoons teff flour (this is optional. The teff adds a hint of ‘whole grain’ to the bread)

1 teaspoon ground rosemary

1 teaspoon whole rosemary

2 teaspoons Italian (spaghetti) seasonings

1 teaspoon pizza seasonings

Wet ingredients

½ cup olive oil or melted butter

2 teaspoons whole rosemary

1 teaspoon spaghetti seasonings

Heat the oven to the “WARM” setting. Grease a 9-inch round cake pan with butter OR grease a small-but-deep cast iron pan. Make sure to grease well! It really stinks when your bread won’t come out of the pan. Also, make sure your pan is not the least bit wet!

Combine all the dry ingredients in a large bowl and whisk them together. Place bowl under electric mixer. Combine the wet ingredients in a separate bowl.

Pour the wet ingredients in with the dry ingredients. Beat with the electric mixer until blended.

Pour the dough into the bread pan and scrape out the bowl with a rubber spatula. Place in the oven on “WARM” and let rise for one hour.

While bread is rising, melt the butter on the stove-top and stir in the salt, rosemary, and spaghetti seasonings. Remove from heat.

When dough is done rising, gently pour the butter/seasonings mixture over the bread. This will result in a nice crunchy outside crust.

Turn the oven to 350 degrees F and cook for about 45 minutes, until bread feels firm and is brown on top.