Rosemary and Olive Bread, gluten-free

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For a festive dinner I love to prepare a basket filled with homemade breads. Picture below is our REAL corn bread, Rosemary Olive Bread and its variation, Three Seed Rolls.

bread-basket
1 3/4 cups warm water
2 Tablespoons agave nectar
1 package Active Dry Yeast (2 1/2 teaspoons)
2 Tablespoons ground flaxseeds
1 1/4 cups sorghum flour
2/3 cup potato starch
1/2 cup brown rice flour and more as necessary (see below)
1/3 cup tapioca flour
3 tablespoons finely ground almonds
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
1 Tablespoons olive oil
1 teaspoon apple cider vinegar
1 tablespoon chopped fresh rosemary, tossed in a tablespoon olive oil
1 tablespoon chopped black dried olives

Preheat oven to 200oF. Line a large baking sheet with parchment paper.

In a small bowl, mix together yeast, 1 teaspoon agave and 1 cup of warm water. Let stand for about 5 minutes, allowing mixture to bubble and foam. In medium size bowl, beat the flax seeds in the remaining 3/4 cup of water. Add in 2 tablespoons of agave, cider vinegar and olive oil. In a large bowl mix the dry ingredients together, sorghum flour, potato starch, brown rice flour, tapioca flour, almonds, xanthan gum and salt. Add in flax mixture and proofed yeast mixture and make a very moist dough. Add in the rosemary and olives. If dough is too liquidy add in more rice flour. The dough will should not be stiff. It should be very wet, but you should be able to scoop it out of the bowl and shape it with your hands.

With oiled hands scoop out 1/2 of the batter, and form a a log. Repeat with the remaining batter, making 2 long logs or loaves. Let rise on top of the warm oven for about 60 minutes, until doubled in size. Alternatively, you can scoop out 1/6 of the dough at a time and roll into small balls for rolls.

Raise oven temperature to 350oF. When the desired temperature is reached place the loaves in the oven. Cook for 30 minutes for loaves, 20 minutes for rolls, cover with parchment paper and cook another 10 minutes. Remove from the oven and let cool for about 30 minutes before serving or slicing.

Variation: Instead of rosemary and olives, mix in a combination of seeds: 1 tablespoon pumpkin seeds, 1 tablespoon poppy seeds, 1 tablespoon sesame seeds. Mix 2 tablespoons of the seeds into the dough and use the remaining seeds for sprinkling on top of bread. After forming the loaves or rolls, brush tops with a little water or soy milk before sprinkling with seeds. Bake as above.

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