Gluten free bread with olives and rosemary

Gluten free bread with olives and rosemary

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Here's a recipe for gluten-free bread with black olives and rosemary, for a little Italian flair in the middle of the table.

Preparation : 20 min
Cooking : 20 min
Rest : 1 h 15 min

Ingredients for 4 persons :

  • 20 olives black pitted
  • 2 branches of rosemary
  • 40 g semi-salted butter
  • 1 sachet of dry yeast
  • 20 cl of water
  • 500 g gluten-free bread flour (or a mixture) 1 pinch of baking soda
  • 3 pinches of curry
  • 1⁄2 tsp. teaspoon salt
  • 25 cl of ribot milk
  • 1 tsp. tablespoons of olive oil

Recipe for gluten-free bread with olives and rosemary

  • Slice the olives and remove the leaves from the rosemary.
  • Cut the butter into pieces.
  • In a ramekin, pour the dry yeast and 5 cl of lukewarm water. Let stand 5 minutes.

In the food processor bowl,

  • Arrange the flour, baking soda, curry and salt.
  • Mix and form a well. Add the butter cut into pieces. Mix then pour in the ribot milk and the yeast.
  • Work until a homogeneous paste is obtained, gradually adding the rest of the water.
  • Leave to stand for 30 minutes at room temperature.

At the end of this time,

  • Add the olives and rosemary. Mix again.
  • Arrange the dough pieces on baking paper, form breads in the shape of shuttles (or others), then using a knife, slightly incise the top of the dough.
  • Let stand in a warm, dry place, free from drafts, until the dough has doubled in size.

Preheat the oven to 210 ° C (th. 7).

Using a brush, oil the rolls. - Bake for 20 to 25 minutes.

Serve with cheese, cold meats or onion confit.

Additional information


Also called churned milk or low-butter, this Breton specialty is fermented milk obtained naturally at room temperature or by adding ferments.

Recipe: A. Beauvais
Photo: A. Beauvais - F. Hamel

Video: Gluten Free Rosemary Bread Recipe (August 2022).