5.3ozpotato starch (or other gluten free starch)(150 gr)
1teaspoonsalt
2teaspooncream of tartar *(optional)
1 tsp baking soda *(optional)
0,3ozgluten free dry yeast(7 gr)
2teaspoonguar gum
1 teaspoonsugar / agave or maple syrup
14.1ozlukewarm water(400 gr)
2 tablespoonolive oil
5oz (ca)olives(150 gr)
Instructions
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 water and the olive oil ingredients and mix well
Incorporate the olives into the batter, saving a handful of olives for decoration
Pour the batter in a greased loaf pan, add more olives on top and let it proof as per instructions on your yeast bag (15 to 30 minutes would be my advice)
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
Notes
*Cream of tartar and baking soda can be omitted, yet the help with the rising of this gluten free bread