Gluten Free Sundried Tomato and Olive Quick Bread Recipe
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?
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 own pesto, it can be used to stir into gluten free pasta, spread onto grilled chicken or fish or as a lovely appetizer with fresh veggies and such.
I should also mention the fact that the bread is not just gluten free; it is also dairy free and contains no xanthan gum. It is also pretty inexpensive – the only somewhat costly ingredients are the pesto and the olives. Using Asian white rice flour and tapioca starch will make it even more cost effective and if dairy is not an issue for you, you can just use milk instead of rice milk, making this recipe cheaper yet.
So if you think you can’t make gluten free bread because you lack the skills, budget or equipment, try this recipe. Trust me; it is simple – seriously simple!
- Gluten free , non-stick cooking spray
- ¾ cup rice milk (or milk)
- 1 teaspoon apple cider vinegar
- 3 tablespoons sundried tomato pesto (store bought or use the recipe below)
- 1 large egg , lightly beaten
- 1½ cups white rice flour
- ½ cup tapioca starch
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons dried Italian seasoning
- ½ teaspoon kosher salt
- 1/3 cup kalamata olives , chopped
- 1 tablespoon olive oil
- ½ cup sundried tomatoes packed in olive oil
- 1 cup fresh basil leaves , packed
- 3 tablespoons of the sundried tomato oil (or use olive oil)
- ¼ teaspoon kosher salt
- 1/8 teaspoon black pepper
Preheat oven to 350 degrees. Spray an 8 by 4 inch loaf pan with cooking spray.
Combine the rice milk and apple cider vinegar and let sit for 5 minutes. Stir in the pesto and egg.
In a mixing bowl, whisk together the rice flour, tapioca starch, sugar, baking soda, baking powder, Italian seasoning and salt. Add the chopped olives to the flour mixture and toss well to distribute the olives throughout. Add the wet ingredients to the dry and whisk to combine. Pour into the prepared pan and bake for 30 – 35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Brush the top of the loaf with the olive oil. Let cool in pan for 15 minutes then remove to a wire rack to finish cooling or serve warm.
Put all ingredients in a small food processor or blender and process until almost smooth.
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