This may be the simplest gluten free bread recipe I have ever come up with. I am talking SERIOUSLY simple. Even if you don’t bake at all, you can make this bread! This bread is basically a quick bread, which means there is no yeast, no rising, no hours of waiting – it’s quick! And how much do we love quick? Most quick breads are sweet like banana bread or orange cranberry loaf; this one, however, is savory thanks to some sundried tomato pesto and kalamata olives.
This is a great bread to serve with dinner with some olive oil for dipping, is fun for sandwiches and, if toasted and spread with some cream cheese and more tomato pesto, makes a killer appetizer or snack. Cut the leftovers into small squares, toast them and you have some pretty awesome gluten free croutons for salad. You can even make some really tasty breadcrumbs out of it.
You can bake this in a loaf pan like I did or in an 8 inch square or round cake pan or even in muffin tins for rolls. It keeps at room temperature for a day or two, but if you want to keep it longer, I suggest freezing it.
Due to the fact that my basil plants have gone into overdrive right now, I made my own pesto but store bought works just fine. If you do make your