Hello my sweeties! How have you been doing?!
Days are getting cooler here in northern Italy, summer is slowly giving way to Fall and I thought that this easy recipe for gluten free millet olive bread, made using a homemade flour mix, is the perfect occasion to switch on the oven again after having totally forgotten about its existence during the steaming hot summer days.
These past couple months I took some time off from posting new recipes, both because I decided to start a dedicated Italian recipe page (so should you have Italian friends and family curious to experiment with free-from recipes, I’ll be forever grateful if you let them know about it!) and then I took a couple weeks off from work too and spent some quality time with my sweetheart D.
SOOO much needed, I tell ya.
I had first made this olive millet bread a while back, the taste was really good, but the texture wasn’t what I wanted.
So I made a few more tries and finally found the right amount and mix of ingredients.
I love experimenting with homemade flour mixes for bread, just like I did with my buckwheat bread, neither D. nor I are huge fans of store bought gluten free pre-made mixes, also because their main ingredient usually is corn flour, which he can’t have (and I avoid corn as much as possible too).
So, I’ll be happy if you let me know if you try this gluten free olive millet bread!
It keeps soft for a couple days (keep it well sealed in a dry place) and when it dries off you can either toast it in a pan and make bruschettas, or slice it and freeze it, so you can heat it up directly in a toaster whenever you want!
Gluten free millet olive bread (homemade flour mix)
- 7 oz gf brown millet flour (200 gr)
- 5.3 oz gf brown rice flour (150 gr)
- 5.3 oz gf potato starch (or other gf starch) (150 gr)
- 1 tsp salt
- 2 tsp cream of tartar
- 1 tsp baking soda
- 0,3 oz gluten free dry yeast (9 gr)
- 3 tsp guar gum
- 1 tsp sugar / agave or maple syrup
- 14.1 oz lukewarm water (400 gr)
- 2 tbsp olive oil
- 5 oz (ca) olives (150 gr)
- Pre-heat the oven at 390 F / 200 C
- Mix the dry ingredients
- The dry yeast I use doesn't need to be activated and you only have to let the batter proof for 10 minutes before putting it into the oven. Check the instructions on the bag of the yeast you are using
- Add the wet ingredients and mix well
- Add the olives to the batter and keep some for decoration on top
- Pour the batter in a greased loaf pan and let it proof as per instructions on your yeast bag
- Bake for 40-50 minutes, depending on your oven (insert a toothpick in the loaf, when it comes out "clean", the bread is ready)
- Let the loaf cool down before slicing it