While I can pretty much eat anything, I know I’m lucky to be able to do so. I’m sure it’s no coincidence that we are both the most chemical-drenched generation in history and suffering from an unprecedented rise in auto-immune diseases. https://images.pexels.com/photos/21753108/pexels-photo-21753108/free-photo-of-restoran-kadin-ogle-yemegi-yemek.jpeg?auto=compress&cs=tinysrgb&w=600 pexels.com A crusty gluten-free olive bread can be a delicious addition to any meal, offering a satisfying crunch with a soft, flavorful interior. This recipe uses a combination of gluten-free flours and yeast to create a bread with a firm crust and a soft crumb, enhanced with the savory taste of olives. Here's how to make a crusty gluten-free olive bread. ### Ingredients: - 2 cups gluten-free bread flour blend (with xanthan gum) - 1/2 cup tapioca starch - 2 teaspoons active dry yeast - 1 teaspoon salt - 1 teaspoon sugar - 1 cup warm water (about 110°F or 43°C) - 2 tablespoons olive oil - 1/2 cup chopped black olives - 1/2 teaspoon dried oregano (optional) - 1/2 teaspoon dried rosemary (optional) ### Equipment: - Stand mixer with a paddle attachment (or a hand mixer) - Large mixing bowl - Bread proofing basket (optional, for a rustic look) - Dutch oven or bread loaf pan - Parchment paper ### Instructions: #### Prepare the Bread Dough: 1. **Activate the Yeast**: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active. 2. **Combine the Dry Ingredients**: In a large mixing bowl, combine the gluten-free bread flour blend, tapioca starch, and salt. Mix well. 3. **Add the Wet Ingredients**: Once the yeast is activated, add it to the dry ingredients along with the olive oil. Use a stand mixer with a paddle attachment or a hand mixer to combine the ingredients. Mix on medium speed for 3-5 minutes until you have a smooth, thick batter-like dough. Add the chopped olives and optional herbs, and mix until evenly distributed. #### Proof and Bake the Bread: 4. **Proof the Dough**: Transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel. Let it proof in a warm place for about 1-2 hours, or until it has doubled in size. 5. **Preheat the Oven**: While the dough is proofing, preheat your oven to 450°F (232°C). If you're using a Dutch oven, place it in the oven to heat as well. 6. **Shape the Dough**: Once the dough has proofed, gently shape it into a round loaf or place it in a greased bread loaf pan. If using a proofing basket, transfer the shaped dough to the basket to rest for another 10-15 minutes. 7. **Bake the Bread**: If using a Dutch oven, carefully remove it from the oven and place the dough inside on a piece of parchment paper. If using a bread loaf pan, simply place the pan in the oven. Cover the Dutch oven with its lid or create a foil tent over the bread loaf pan to trap steam. This helps create a crusty exterior. 8. **Bake and Cool**: Bake for 25-30 minutes, then remove the lid or foil tent and continue baking for another 15-20 minutes until the bread is golden brown and sounds hollow when tapped. Total baking time is about 40-50 minutes. Once baked, remove from the oven and let it cool on a wire rack before slicing. ### Serving Suggestions: This crusty gluten-free olive bread pairs well with a variety of dishes, including soups, salads, or pasta. It's also great on its own with a little butter or olive oil. If you have more gluten-free recipes or baking questions, I'm here to help. Enjoy your crusty olive bread!
author | marinast |
---|---|
permlink | crusty-gluten-free-olive-bread-recipe |
category | hive-174578 |
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Congratulations @marinast! You have completed the following achievement on the Hive blockchain and have been rewarded with new badge(s) : <table><tr><td><img src="https://images.hive.blog/60x70/http://hivebuzz.me/@marinast/upvotes.png?202008060754"></td><td>You distributed more than 50 upvotes. Your next target is to reach 100 upvotes.</td></tr> </table> <sub>_You can view [your badges on your board](https://hivebuzz.me/@marinast) And compare to others on the [Ranking](https://hivebuzz.me/ranking)_</sub> <sub>_If you no longer want to receive notifications, reply to this comment with the word_ `STOP`</sub> **Do not miss the last post from @hivebuzz:** <table><tr><td><a href="/hivebuzz/@hivebuzz/pudresponse"><img src="https://images.hive.blog/64x128/https://i.imgur.com/805FIIt.jpg"></a></td><td><a href="/hivebuzz/@hivebuzz/pudresponse">Feedback from the last Hive Power Up Day</a></td></tr><tr><td><a href="/hivebuzz/@hivebuzz/pud"><img src="https://images.hive.blog/64x128/https://i.imgur.com/805FIIt.jpg"></a></td><td><a href="/hivebuzz/@hivebuzz/pud">Hive Power Up Day - Let's grow together!</a></td></tr></table>
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<center>Manually curated by goldendawne from the [Qurator](https://steemit.com/qurator/@qurator/qurator-registration-update-or-now-free-to-join) Team. Keep up the good work!</center>
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Thanks for your support :)
author | marinast |
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