Vegetarian Gluten Free Baked Goods: Gluten Free Kalamata Olive Quick bread Recipe

flatbread5The other day I was flipping through an old copy of Cooking Light and I came across an article on quickbread. Of course, all the recipes were full of gluten, but I was inspired by one recipe using sauteed onion and olive to add interest to an easy quickbread. It seemed like a natural to make it gluten-free, and I modified the seasonings to taste. It just goes to show that you never know where gluten-free inspiration will strike. Cooking Light is one of my favorite cooking magazines, despite the fact that it is neither vegetarian nor gluten-free in focus. What it DOES focus on is a large quantity of healthy recipes, and usually there are plenty that are either vegetarian or gluten-free naturally OR easily adapted. The seasonings that I used here remind me of my favorite Whole Foods gluten-free bakehouse sundried tomato bread- at a fraction of the price. I often think quick breads are rather dull- but in this bread, you won’t miss the yeast thanks to the lively seasonings!

Gluten Free Onion Rosemary Kalamata Olive Quickbread Recipe Yeast-free
Ingredients
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
Directions
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!

Notes
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.)

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