Rosemary and Olive Seeded Gluten Free Bread


Rosemary and Olive Seeded Gluten Free Bread

Home-made, easy to prepare and a great alternative to shop bought gluten free bread which typically contains a lot of additives. 
Course Side Dish


  • 300 ml water Temperature: luke warm
  • 7 gm yeast usually 1 sachet
  • 1 tsp sugar to feed the yeast
  • 1 cup potato flour
  • 1 cup tapioca flour
  • ½ cup brown rice flour
  • ½ cup green banana flour
  • 1 tsp xanthan gum
  • tsp salt
  • 2 eggs
  • 3 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 2 cups kalamata olives pitted
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp wakame flakes
  • 2 tbsp sesame seeds
  • 2 tbsp pepitas
  • 1 tbsp chia seeds


  • Dissolve the yeast and sugar into the luke warm water - allow to stand for 10 minutes
  • Sift all the flours and xantham gum together
  • add in the lightly beaten eggs, olive oil, and the yeast mixture - mix well
  • add the olives, seeds, wakame flakes - mix again (can be lightly beaten)
  • Turn into a loaf pan and allow to stand for 1 hour (choose a warm place)
  • (remember to turn the oven on)
  • After the bread has risen baste with some olive oil and sprinkle with some sesame seeds (for browning)
  • Cook for 1 hour @ 200°Celsius
  • Allow to cool, slice and freeze off for best storage.
Keyword bread, dairy free
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