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Gluten-free olive bread

 
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Serves: 10
Time to make: 1 hr 5 mins (Hands-on time: 15 mins, Cooking time: 50 mins)
Total cost: $10.00 / $1.00 per serve
(at time of publication)
Low kilojouleLow sodiumGluten free
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)

Kilojoules: 
512kJ
Calories: 
122cal
Protein: 
4.8g
Total fat: 
5.4g
Saturated fat: 
1.4g
Carbohydrates: 
12.4g
Sugars: 
2g
Dietary fibre: 
2.2g
Sodium: 
196mg
Calcium: 
69mg
Iron: 
0.7mg

Instructions

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

Recipe by: 
Sarah Swain
First published: January 2014