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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?

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

Gluten Free Sundried Tomato and Olive Quick Bread Recipe


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


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.


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

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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Categories:    Breads

{ 22 comments… read them below or add one }

Brenda's Wedding Blog June 6, 2012 at 10:48 am

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


Herbalchef June 6, 2012 at 2:38 pm

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


Carol Kicinski June 7, 2012 at 10:04 pm

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.


InTolerant Chef June 7, 2012 at 5:54 pm

What lovely tastes of summer indeed! Love it!


Carol Kicinski June 7, 2012 at 10:02 pm

Yes, very summery indeed!


Julie Zickler June 8, 2012 at 12:03 am

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


Carol Kicinski June 8, 2012 at 8:29 am

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


[email protected]:// June 8, 2012 at 1:22 am

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


Carol Kicinski June 8, 2012 at 8:28 am

I know right? Enjoy.


Natural Allergies Guy June 8, 2012 at 10:18 am

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 :)

Jon @ allergease


Carol Kicinski June 11, 2012 at 1:23 pm

Thank YOU Jon!


Caralyn @ glutenfreehappytummy June 9, 2012 at 1:35 pm

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


Carol Kicinski June 11, 2012 at 1:23 pm

Thank you Caralyn, enjoy!


Athomeattorney March 19, 2013 at 11:30 pm

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


Carol Kicinski March 21, 2013 at 8:32 pm

Thanks, enjoy!


TanyaS April 18, 2013 at 4:36 pm

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


Carol Kicinski April 19, 2013 at 9:20 am

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!


Sam December 10, 2014 at 10:45 am

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


Lucy November 4, 2015 at 3:14 am

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


Carol Kicinski November 24, 2015 at 12:19 pm

Yes you totally can Lucy. xo, Carol


Shelly June 29, 2017 at 10:55 am

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.


Carol Kicinski August 24, 2017 at 3:24 pm

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.



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