Gluten Free Sun-Dried Tomato and Olive Bread
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.
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Equipment
Ingredients
- ¾ cup buckwheat groats
- ¾ cup quinoa
- 2 ¼ cups rolled oats
- ⅓ cup chia seeds
- ⅓ cup psyllium husk
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ cup sun-dried tomatoes, diced
- ½ cup kalamata olives, diced
- 2 ¼ cups water
Instructions
- 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
14 comments
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!
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!
Since it is such a large portion of the recipe,I haven’t tried substituting it, sorry.
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!
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!
Never mind. I do not know how to remove my previous comment.
Hi, can the psyllium husk be substitute with something else? Thanks!
The psyllium is what holds it all together. I haven’t found a replacement that works well, sorry
I wanted to make this so I tried with arrowroot flour and it turned out pretty great.
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.
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?
Not completely sure that it will work. The bread doesn’t seem to firm up quite the same without the psyllium.
Hello Jill, any suggestion to sub the olives as i cant getvthem here in asia….
Capers or some other pickled vegetable or you can just leave them out