Gluten Free Sun-dried Tomato and Olive Bread

by 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.

Gluten-Free Sun-Dried Tomato and Olive Bread

Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.8/5
( 49 voted )


3/4 cup buckwheat groats
3/4 cup quinoa
2 1/4 cups rolled oats
1/3 cup chia seeds
1/3 cup psyllium husk 
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 cup diced sun-dried tomatoes
1/2 cup diced kalamata olives
2 1/4 cups water


  1. Soak the buckwheat and quinoa overnight, or at least 6 hours, in water.
  2. Preheat oven to 350°
  3. Drain and rinse the buckwheat and quinoa and let it drain well in a wire strainer.
  4. Place all ingredients into a food processor and blend until well mixed.
  5. Pour mixture into a 8 1/2" x 4 1/2" silicone bread pan or regular bread pan lined with parchment or lightly oiled. 
  6. Smooth the top.
  7. Bake for 1 hour.
  8. Let cool in pan for a few minutes and then remove from pan onto a wire rack to cool completely.
  9. optional: Place loaf back into the oven directly onto the oven rack and let bake for another 10-15 minutes.
  10. It is best sliced after it has cooled completely because as it cools it is continuing to firm up.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like


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.


Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: