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Gluten-Free Kalamata Olive and Rosemary Bread: A Taste of the Mediterranean

The scent of rosemary always transports me back to a small trattoria nestled in the hills of Tuscany. Sunlight streamed through the open windows as I sat at a rustic wooden table, anticipating the meal to come. Then, a simple loaf of bread arrived, studded with olives and fragrant with rosemary. It was earthy, satisfying, and utterly unforgettable. This gluten-free Kalamata Olive and Rosemary Bread attempts to capture that very essence – a taste of the Mediterranean, accessible to everyone.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40 minutes
Rise Time: 90 minutes
Total Time: 2 hours 40 minutes
Servings: 12
Yield: 1 loaf (9×5″ pan)
Dietary Type: Gluten-Free

Ingredients

½ cup amaranth flour
¼ cup garbanzo flour
¼ cup rice flour, plus 2 tablespoons rice flour
5 tablespoons teff flour
¼ cup tapioca starch
¼ cup arrowroot
2 tablespoons flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
1 ½ tablespoons fresh rosemary, finely minced
½ cup pitted kalamata olives, chopped roughly
2 teaspoons active dry yeast
1 teaspoon salt
2 whole eggs
2 eggs, whites separated from yolks (yolks reserved for glaze)
¾ cup water, room temperature
5 tablespoons extra virgin olive oil
1 ½ tablespoons honey
2 teaspoons apple cider vinegar
Optional: coarse sea salt crystals, for crust

Equipment Needed

9×5″ bread pan
Medium mixing bowl
Large mixing bowl
Hand mixer
Wooden spoon
Spatula or knife
Small bowl

Instructions

Preheat the oven to 200°F (93°C). This initial low temperature provides a warm environment for the dough to rise, especially important in gluten-free baking.
Sift the flours, yeast, and all other dry ingredients (except coarse sea salt) into a medium bowl. Sifting ensures a light and airy texture.
Stir in the flax seed meal and minced rosemary, and combine all the dry ingredients thoroughly. This distributes the flavors evenly throughout the bread.
Combine the wet ingredients, including the two whole eggs and the two separated egg whites, in a large bowl.
Using a hand mixer on low to medium speed, whisk the wet ingredients until fully combined.
Add the chopped kalamata olives to the wet ingredient mixture.
Slowly add the dry ingredient mixture to the wet ingredients.
Mix with a wooden spoon until fully blended, ensuring there are no lumps. A wooden spoon provides the right amount of resistance for a well-combined dough.
Scrape the sides of the bowl regularly to ensure everything is incorporated.
Grease a 9×5″ bread pan thoroughly to prevent sticking.
Pour the dough into the prepared pan.
Use a spatula or knife to evenly shape the top of the loaf. A smooth top will result in a more evenly baked bread.
Cut two diagonal slashes in the top of the loaf. These slashes allow the bread to expand during baking and prevent cracking.
Beat the two separated egg yolks that have been set aside.
Brush the top of the loaf very lightly with the beaten egg yolks. This will create a beautiful golden-brown crust.
Optional: Sprinkle coarse sea salt crystals very sparsely to embellish the loaf. This adds a touch of visual appeal and a burst of salty flavor.
Turn off the oven and immediately place the pan inside.
Do not open the oven door (if possible) to maintain a consistent warm environment for rising.
Allow the dough to rise for 90 minutes. It should rise to the very top of the pan. This crucial step allows the yeast to work its magic and create a light and airy texture.
Increase the oven temperature to 350°F (175°C) and bake for approximately 40 minutes.
The crust should be golden-brown. Use a toothpick inserted into the center to check for doneness; it should come out clean.
Allow the bread to cool slightly in the pan before removing it. This prevents it from crumbling.
Transfer the bread to a wire rack to finish cooling completely.
Do not slice the bread until it is no longer hot. This allows the internal structure to set, resulting in cleaner slices.
This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Expert Tips & Tricks

For an even more intense rosemary flavor, infuse the olive oil with rosemary sprigs for a few days before baking. Simply place a few sprigs of fresh rosemary in a jar of olive oil and let it sit in a cool, dark place.
If you don’t have amaranth flour, you can substitute it with brown rice flour or sorghum flour.
The amount of water may need to be adjusted slightly depending on the humidity and the specific flours used. The dough should be thick but pourable.
To prevent the crust from becoming too dark, tent the loaf with aluminum foil during the last 15 minutes of baking.
If you prefer a softer crust, brush the loaf with melted butter or olive oil immediately after removing it from the oven.

Serving & Storage Suggestions

This gluten-free Kalamata Olive and Rosemary Bread is delicious served warm or at room temperature. It pairs beautifully with a variety of dishes, including:

Drizzled with olive oil and balsamic vinegar
Served with hummus, tapenade, or other Mediterranean dips
Alongside soups, stews, or salads
Used to make grilled cheese sandwiches
Toasted and topped with avocado and a sprinkle of red pepper flakes

Storage:

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Slice and freeze in airtight bags for up to 2 months.

Reheating:

Toaster: Toast frozen or refrigerated slices until warmed through.
Oven: Wrap the loaf in foil and bake at 350°F (175°C) for 10-15 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	140.5 kcal	–
Calories from Fat	78 g	56%
Total Fat	8.8 g	13%
Saturated Fat	1.5 g	7%
Cholesterol	70.5 mg	23%
Sodium	268.2 mg	11%
Total Carbohydrate	12.3 g	4%
Dietary Fiber	1.3 g	5%
Sugars	2.3 g	–
Protein	3.5 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Dairy-Free: This recipe is naturally dairy-free.
Vegan: To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg).
Herb Variations: Experiment with other herbs like thyme, oregano, or basil.
Olive Variations: Try using a mix of different olives, such as green olives or black olives.
Add Cheese: For a richer flavor, incorporate ½ cup of grated Parmesan or Pecorino Romano cheese into the dough.

FAQs (Frequently Asked Questions)

Q: Why is the initial oven temperature so low for rising?
A: The low temperature provides a gentle, consistent warmth that encourages the yeast to activate without overheating the dough, which is crucial for gluten-free bread.

Q: Can I use a different type of gluten-free flour blend?
A: While you can experiment with other blends, results may vary. This recipe is specifically formulated for the combination of flours listed.

Q: My bread is gummy. What went wrong?
A: Gummy bread can be caused by underbaking or using too much liquid. Ensure the bread is fully cooked and adjust the water amount slightly if needed next time.

Q: Can I make this recipe without a hand mixer?
A: Yes, you can whisk the wet ingredients by hand, but it will require more effort.

Q: How can I tell if the bread is done baking?
A: The crust should be golden-brown, and a toothpick inserted into the center should come out clean. The internal temperature should reach 200-210°F (93-99°C).

Final Thoughts

I hope this Gluten-Free Kalamata Olive and Rosemary Bread brings a little taste of the Mediterranean to your table. Don’t be afraid to experiment with different variations and find what you love best. This bread is a delightful addition to any meal, whether enjoyed simply with a drizzle of olive oil or as part of a more elaborate spread. Let me know how it turns out and what your favorite pairings are – happy baking!

Gluten-Free Kalamata Olive and Rosemary Bread Recipe