Greek Olive Bread

• 2 cups all-purpose gluten-free flour blend
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup pitted Kalamata olives, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 1 cup buttermilk, shaken
• 1/4 cup olive oil
• 1 large egg

Steps

1. 1 Preheat oven to 375°F and line a loaf pan with parchment paper.
2. 2 In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. 3 Stir in olives, parsley, and oregano.
4. 4 In another bowl, whisk buttermilk, olive oil, and egg until combined.
5. 5 Pour the wet mixture into the dry ingredients and mix until just combined.
6. 6 Transfer the dough to the prepared loaf pan.
7. 7 Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
8. 8 Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Tips

• For extra flavor, toast the chopped olives in a dry skillet before adding them to the dough.
• If you don't have buttermilk, use 1 tablespoon of lemon juice or vinegar mixed with enough milk to make 1 cup.

Storage

Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat slices in a warm oven to restore freshness.

Serving Suggestions

• Serve warm with a drizzle of olive oil and a sprinkle of flaky sea salt.
• Pair with Greek salad or a bowl of hearty lentil soup.

FAQ