Gluten-free olive bread
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Time to make:
1 hr 5 mins (Hands-on time: 15 mins, Cooking time: 50 mins)
$1.00 per serve
(at time of publication)
Full ingredients list:
- 200g Orgran Gluten Free Wholemeal Bread Mix
- 1 1/4 cups buttermilk
- 2 eggs
- 2 tablespoons olive oil
- 2 tablespoons pitted green olives, sliced
- 4 sun-dried tomatoes, chopped
- 2 tablespoons rosemary leaves
- 3 tablespoons grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Lightly grease a 900g loaf tin and line base with baking paper.
Step 2 Place baking mixture in a large mixing bowl. Beat buttermilk, eggs and olive oil in a separate bowl, then pour into baking mix. Whisk mixture with electric beaters until batter is smooth.
Step 3 Add olives, sun-dried tomato, 1 tablespoon of the rosemary leaves and 2 tablespoons of the parmesan; pour batter into loaf tin and sprinkle with remaining rosemary and parmesan. Bake for 45–50 minutes, or until firm to the touch and golden brown. Let bread cool, then turn out of pan. Cut into 1cm-thick slices and serve.
About this recipe
First published: January 2014