Thursday, July 14, 2011

Savory Kalamata Olive Bread

The idea for this recipe was inspired by this article in the New York Times.

Savory Kalamata Olive Bread
Gluten, corn, soy, nightshade, dairy and yeast free

  • 1 3/4 cups gluten free flour mix
  • 2 teaspoons corn free baking powder
  • 1/2 teaspoon ground black pepper
  • 1 large garlic clove, minced
  • 3 large eggs
  • 1/2 teaspoon vegetable bouillon* dissolved in 1/3 cup seltzer water (you could use regular water, or you could just use 1/3 cup vegetable broth*)
  • 1/3 cup olive oil
  • 1/2 cup kalamata olives, pitted and sliced
  • 2 carrots, shredded
  • 2 scallions, chopped
*carefully check the ingredients in your vegetable broth or bouillon to be sure it is safe for your food allergies/sensitivities. if there is no commercial broth or bouillon that works for you, you can make your own and keep it on hand. for this recipe, you could probably substitute sea salt for the bouillon if you need to.


  • Line a 9x5" loaf pan with parchment paper and preheat oven to 350 degrees.
  • In a large bowl, whisk GF flour mix, baking powder, black pepper, and garlic clove.
  • In a small bowl, whisk eggs, then whisk in olive oil, seltzer water and bouillon.
  • Add wet ingredients to dry ingredients and stir until mixed. Fold in olives, carrots, and scallions.
  • Pour into loaf pan lined with parchment paper and bake at 350 for approximately 45 minutes, or until crust is golden and knife comes out clean. Let cool for 5 minutes, remove from pan, let cool another 5 minutes.
  • This recipe produces a crumbly savory bread with a golden crust and soft inside. Enjoy!

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