Gluten Free Sun Dried Tomato and Olive Quick Bread

Gluten Free Sundried Tomato and Olive Quick Bread Recipe

Gluten Free Sundried Tomato and Olive Quick Bread Recipe

[donotprint]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 loafthis 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 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 Sundried Tomato and Olive Bread
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Gluten Free Sundried Tomato and Olive Quick Bread Recipe

Ingredients

Sundried Tomato and Olive Quick Bread

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

Sundried Tomato Pesto

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

Directions

Sundried Tomato and Olive Quick Bread

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.

Sundried Tomato Pesto

Put all ingredients in a small food processor or blender and process until almost smooth.

Servings

This Gluten Free Sundried Tomato and Olive Quick Bread recipe makes 1 loaf

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The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Bread Dairy Free Gluten-Free Gluten-Free Recipes Olives Pesto Sun Dried Tomatoes
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  1. This looks delicious Carol – I am going to pin it right now so it’s saved for me to make :) My daughter loves pesto so this is sure to be a HUGE winner

  2. Pingback: Gluten Free Sundried Tomato and Olive Quick Bread | Gluten Free … – Fine Food Recipes

  3. June 6, 2012

    This bread looks amazing! I’m not afraid to bake so it will be super simple for me and I have all the ingredients except the rice flour which is probably available in bulk at “The Patch”. I worry about the calories and carbs with some of the gluten free ingredients. I’m planning to come to your talk on Saturday in Clearwater and hoping to learn some exciting new ideas for GF cooking. Thanks Carol

    1. Carol Kicinski
      June 7, 2012

      Great, I look forward to seeing you on Saturday. If you want a higher fiber bread you can also use superfine brown rice flour. The higher fiber helps with balancing out the carbs.

  4. June 7, 2012

    What lovely tastes of summer indeed! Love it!

    1. Carol Kicinski
      June 7, 2012

      Yes, very summery indeed!

  5. Julie Zickler
    June 8, 2012

    could you use brown rice flour or almond flour instead of white rice flour?

    1. Carol Kicinski
      June 8, 2012

      Hi Julie – yes. I would use brown rice flour (superfine if you can get it). Enjoy!

  6. Sun-dried tomatoes, basil and kalamata olives–OMG–this sounds incredible. Thanks!

    1. Carol Kicinski
      June 8, 2012

      I know right? Enjoy.

  7. I had never tried olives in any of my bread recipes before…All I have to say is WOW! Thanks again SGF for this wonderful recipe :)

    -Thanks
    Jon @ allergease

    1. Carol Kicinski
      June 11, 2012

      Thank YOU Jon!

  8. wow! what a delicious combination!! it sounds so good!! and looks beautiful too:) thanks for sharing!

    1. Carol Kicinski
      June 11, 2012

      Thank you Caralyn, enjoy!

  9. Pingback: Best Gluten-Free Recipe Blogs | BuiltLean.com

  10. March 19, 2013

    This looks amazing, so glad it is yeast free as well! Will make it soon.

    1. Carol Kicinski
      March 21, 2013

      Thanks, enjoy!

  11. TanyaS
    April 18, 2013

    Hi Carol this looks delicious! I can’t eat egg unfortunately though, is there anything I can substitute with? Thanks:)

    1. Carol Kicinski
      April 19, 2013

      Hi Tanya, I would just use either egg substitute or take a tablespoon of chia or flax seeds, mix with 3 tablespoons warm water and let sit for 5 minutes or until it gels up – this is the equivilent of 1 whole egg. Good luck!

  12. Pingback: Gluten-free sundried tomato bread | Delicious desserts recipes

  13. Pingback: Gluten-free sundried tomato bread | HEALTHY LIFE

  14. Sam
    December 10, 2014

    This bread was so easy and is delicious! Thank you!

  15. Lucy
    November 4, 2015

    Hi carol! Could I substitute the rice flour and tapioca starch for 2 cups of doves farm gluten free white flour? Many thanks

    1. Carol Kicinski
      November 24, 2015

      Yes you totally can Lucy. xo, Carol

  16. Shelly
    June 29, 2017

    I made this bread in a glass pan. The middle of it tried to rise up from the rest which stayed flat. I substituted corn free baking powder because I’m allergic to corn.. What did I do wrong? I am new to gluten free baking.

    1. Carol Kicinski
      August 24, 2017

      Hi Shelly,

      Sorry for the delayed response. The baking powder you used is probably just fine. The problem might have been using a glass pan rather than a metal loaf pan. Glass pans typically require a 25 degree reduction in oven temperature since they heat up quicker than metal pans. This may have caused parts of the bread to get hotter faster, causing it to rise in some parts and not in others. Try it again with a metal loaf pan or try lowering the oven temperature to 325 if using a glass pan, and see how that goes. Don’t give up, though! Gluten free baking is sometimes challenging but it’s worth it, I promise!

      Hope this helps.

      xo,
      Carol

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