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Gluten-Free Sun-Dried Tomato and Olive Bread Recipe

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This Gluten Free Sun-Dried Tomato Olive Bread is a savory and flavorful loaf that combines tangy sun-dried tomatoes, briny Kalamata olives, and sharp Parmesan cheese in a tender, gluten-free bread. Perfect for those seeking a delicious gluten-free alternative, this bread is enriched with whole psyllium husk for texture and moisture, and flavored with Italian seasoning. Baked to a golden crust, it’s ideal for sandwiches, snacking, or alongside your favorite Mediterranean dishes.

Ingredients

Wet Ingredients

  • 1 3/8 cups Warm Water
  • 2 tbsp Whole Psyllium Husk
  • 1 tbsp Honey
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Extra-Virgin Olive Oil

Dry Ingredients

  • 3 cups Gluten Free All-Purpose Flour Blend with Xanthan Gum
  • 1/2 cup Tapioca Starch
  • 2 1/4 tsp Instant Yeast
  • 1 1/2 tsp Fine Sea Salt
  • 1 tsp Dried Italian Seasoning

Add-ins

  • 1/2 cup Drained Sun-Dried Tomatoes, Chopped
  • 1/2 cup Kalamata Olives, Chopped
  • 1/2 cup Grated Parmesan Cheese

Instructions

  1. Prepare Psyllium Gel: Stir the warm water, whole psyllium husk, honey, and apple cider vinegar together. Let the mixture stand for 5 minutes, allowing it to thicken into a gel-like consistency, which will help bind the gluten-free dough.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten free all-purpose flour blend, tapioca starch, instant yeast, fine sea salt, and dried Italian seasoning until fully combined.
  3. Combine Wet and Dry Ingredients: Add the psyllium gel mixture and extra-virgin olive oil to the dry ingredients. Beat the mixture for 3 minutes using a mixer or vigorous hand mixing until the dough is smooth and evenly hydrated, forming a thick batter-like dough.
  4. Incorporate Add-ins: Gently fold in the chopped sun-dried tomatoes, Kalamata olives, and grated Parmesan cheese just until these ingredients are evenly distributed throughout the dough, taking care not to overmix.
  5. First Rise: Transfer the dough to a greased 9 x 5-inch loaf pan. Smooth the top with damp hands to create an even surface. Cover the pan and let the dough rise in a warm place for 45 to 60 minutes, or until it has risen about 1 inch above the rim of the pan.
  6. Bake the Bread: Preheat your oven to 375°F (190°C). Bake the loaf for 48 to 55 minutes until the crust is richly browned and the internal temperature reaches 205°F (96°C). If the top browns too quickly, you can loosely cover it with aluminum foil during the last part of baking.
  7. Cool Before Slicing: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf onto a wire rack and allow it to cool completely for at least 1 hour. Cooling ensures the cheese-enriched crumb sets properly and prevents a gummy texture when sliced.

Notes

  • Ensure the water is warm, not hot, to activate the yeast properly without killing it.
  • Using a gluten free flour blend that contains xanthan gum is important for structure; do not omit xanthan gum unless your blend includes it.
  • Psyllium husk helps with moisture retention and dough elasticity in gluten free baking.
  • The bread is best served the same day or within 2 days, stored wrapped to maintain freshness.
  • If you cannot find Kalamata olives, substitute with other briny olives like Castelvetrano or green olives, chopped fine.
  • Use fresh Parmesan for best flavor; pre-grated versions can sometimes contain anti-caking agents.
  • Slicing the bread before it is fully cooled can cause it to crumble or become gummy.

Find it online: https://bitezly.com/gluten-free-sun-dried-tomato-and-olive-bread-recipe/