Gluten Free Onion Rosemary Kalamata Olive Quickbread Recipe Yeast-free
1 tbsp. olive oil
1 cup minced onion
1 1/2 cups rebecca reilly brown rice flour mix*
1/2 cup millet flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp xanthan gum (optional)
1 cup low-fat buttermilk
2 tbsp. butter, melted
2 lg. egg whites
1/4 cup pitted kalamata olives
1 large sprig fresh rosemary, removed from twig and minced
dried oregano for sprinkling
flake kosher salt for sprinkling
GF cooking spray
Preheat oven to 350f.

Heat nonstick frypan on medium and add your olive oil. Once the oil is hot, add onions and saute until translucent. Reserve.

Spray 8*4 bread pan with cooking spray.

Whisk or sift together dry ingredients in a medium-large bowl. Whisk together buttermilk, butter, and egg whites in a small bowl, make a well in the dry ingredients and fold together gently. Add olives and rosemary to batter. Pour into prepared bread pan and sprinkle top with dried oregano and a little salt for texture and extra flavor.

Bake for 45 minutes or until center is baked. Cool in pan for 10 minutes, and then remove from pan and cool on a rack. Once cooled, slice and serve!

Rebecca Reilly’s GF Flour mix:
Made in bulk, proportions are
2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)