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Gluten-free bread with olives and aromatic herbs

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Gluten-free bread with olives and aromatic herbs , a recipe that gives rise to a very fun dish with a great explosion of flavors in our mouth. Ideal for light breakfasts, as it can be accompanied with different pâtés, cheeses, jams and other sweet creams.

We have made it with the flour available at Casa Perris ''gluten-free flour'' composed of: brown rice flour, corn flour, buckwheat flour, tapioca starch, corn starch, psyllium and cane sugar. The main option for all those people who follow a low gluten diet. You can also make breads, pancakes for breakfasts and snacks from this flour, just add yeast, salt and water.

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The combination of the flavors of its ingredients makes it such an exquisite bread that it can be the star of your dish or, if you prefer, as a delicious accompaniment to main dishes. Now copy the recipe and tell us how it turns out!

GLUTEN-FREE BREAD WITH OLIVES AND AROMATIC HERBS

Ingredients (1 sliced ​​bread)
  • 500 g organic gluten-free flour
  • 8 g salt
  • 6 g dry baker's yeast
  • 600 g mineral water
  • 16-18 pitted black olives
  • a tablespoon of aromatic herbs
Preparation (3 hours approx.): 1. Heat the oven to 250ºC and place a metal container at the bottom of the oven with plenty of water to create steam. 2. Chop the olives. 3. Mix all the ingredients in a large bowl and beat until there are no lumps in the dough. 4. Grease a plum cake mold with oil and pour the dough. Cover the mold with oiled plastic wrap. The part that has oil should be in contact with the dough, so when the dough rises it will not stick to the plastic wrap. 5. Let it ferment until the bread has doubled in size. 6. Remove the plastic wrap. 7. Place the bread in the oven and lower the temperature to 190ºC. Add more water to the oven container when necessary. 8. Bake for about 45 minutes or until a skewer inserted into the bread comes out clean. 9. If the top of the bread is golden brown but the inside of the bread is still raw, cover the bread with aluminum foil and continue baking until completely cooked. 10. Remove the bread from the oven and let it cool for about 15 minutes in the mold. 11. Unmold the bread and place it on an oven rack until it is completely cool. Enjoy! If you liked this recipe, you may be interested in making homemade wheat, rye and molasses bread.
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