Gluten Free Sun-dried Tomato and Olive Bread

by Jill Dalton

Gluten Free Sun-Dried Tomato and Olive Bread

Jill Dalton
If you thought our Original Gluten-Free Bread was fantastic, then you are in for a real treat. The sun-dried tomatoes and olives add a punch of flavor to the earthiness of this bread that goes well with just about any meal or simply on its own. My favorite way to enjoy this bread is toasted with a generous slathering of my tasty Cream Cheese recipe.
5 from 1 vote
Servings 10 people
Prep 10 minutes
Cook 1 hour
Total 1 hour 10 minutes

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  • Soak the buckwheat and quinoa overnight, or at least 6 hours, in water.
  • Preheat oven to 350°F.
  • Drain and rinse the buckwheat and quinoa and let it drain well in a wire strainer.
  • Place all ingredients into a food processor and blend until well mixed.
  • Pour mixture into a 8 1/2″ x 4 1/2″ silicone bread pan or regular bread pan lined with parchment or lightly oiled.
  • Smooth the top.
  • Bake for 1 hour.
  • Let cool in pan for a few minutes and then remove from pan onto a wire rack to cool completely.
  • optional: Place loaf back into the oven directly onto the oven rack and let bake for another 10-15 minutes.
  • It is best sliced after it has cooled completely because as it cools it is continuing to firm up.
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Nutrition info

Calories: 238kcalCarbohydrates: 43gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 262mgPotassium: 411mgFiber: 13gSugar: 2gVitamin A: 79IUVitamin C: 2mgCalcium: 100mgIron: 3mg

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Deb February 22, 2021 - 2:25 pm

I made this after a quick trip to the grocery. It came out exactly as pictured and is easy, easy to make. I am going to stop buying $6/loaf Ezekiel and just use this! Thanks!

Shannon March 6, 2021 - 8:23 pm

Would I be able to substitute the oats with something else? I don’t tolerate them well, but I really want to make this ☺️ Thank you!

Jill Dalton March 8, 2021 - 9:45 am

Since it is such a large portion of the recipe,I haven’t tried substituting it, sorry.

Tammy May 12, 2021 - 11:45 pm

Hi Shannon and Jill! I’ve substituted with green banana flour, cassava flour (both flours I used 2 cups) and flax meal(2 cups). The 2 flours have turned out so great the flax is in the oven now! Thanks for the recipe, we appreciate you and love your show Jill!

Irene March 10, 2021 - 1:07 pm

Is the water amount listed for soaking or for adding to the ingredients afterward? Your other bread recipe does not add a specific amount of water. Will the bread be affected if I leave out the olives? Thanks!

Irene March 10, 2021 - 6:59 pm

Never mind. I do not know how to remove my previous comment.

Rosie July 31, 2021 - 9:37 am

Hi, can the psyllium husk be substitute with something else? Thanks!

Jill Dalton July 31, 2021 - 10:26 am

The psyllium is what holds it all together. I haven’t found a replacement that works well, sorry

Rosie August 7, 2021 - 4:04 pm

I wanted to make this so I tried with arrowroot flour and it turned out pretty great.

otaki4fruit October 16, 2021 - 12:51 am

Brilliant recipe Jill though I added a bit of salt and pepper. Gave it to my daughter for her birthday and she wants the recipe too. A winner.

Judy Rose November 19, 2021 - 12:59 pm

I’d like to try replacing the psyllium husk in this recipe with flax meal. Any thoughts? How much flax meal should I use? When should I add it?

Jill Dalton November 20, 2021 - 3:04 pm

Not completely sure that it will work. The bread doesn’t seem to firm up quite the same without the psyllium.

Krystin January 2, 2022 - 12:21 am

Hello Jill, any suggestion to sub the olives as i cant getvthem here in asia….

Jill Dalton January 3, 2022 - 4:58 pm

Capers or some other pickled vegetable or you can just leave them out


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