Home-made, easy to prepare and a great alternative to shop bought gluten free bread which typically contains a lot of additives.
300 ml of luke warm water
7g (1 x sachet) of yeast
1 tsp sugar
1 cup potato flour, 1 cup tapioca flour, 1/2 cup brown rice flour, 1/2 cup green banana flour
1 tsp xantham gum
1 1/2 tsp salt
3 Tblsp olive oil
1 tsp Apple Cider Vinegar
2 cups pitted Kalamata olives
2 Tblsp chopped fresh rosemary
2 Tblsp wakame flakes
+ 2 Tblsp each of sesame seeds, pepita’s
1 Tblsp chia seeds
Dissolve the yeast and sugar into the luke warm water – allow to stand for 10 minutes
Sift all the flours, xantham gum and add in the lightly beaten eggs, olive oil, and the water (with yeast and sugar)
Mix well and then 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)
Switch oven to 200 degrees Celcius
After the bread has risen baste with some olive oil and sprinkle with some sesame seeds (for browning)
Cook for 1 hour.
Allow to cool, slice and freeze off for best storage.