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sliced gluten free bread loaf
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Gluten free millet olive bread {Vegan}

This gluten free millet olive bread is easy and quick to make at home! It's soft, vegan and made with a homemade gluten free flour blend!
Course Bread
Cuisine Italian
Keyword bread, dairy free, egg free, gluten free, millet flour, vegan, without eggs
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 slices

Equipment

  • 1 bowl
  • 1 spoon/spatula
  • parchment paper
  • loaf pan

Ingredients

  • 7 oz gluten free brown millet flour (200 gr)
  • 5.3 oz gluten free brown rice flour (150 gr)
  • 5.3 oz potato starch (or other gluten free starch) (150 gr)
  • 1 teaspoon salt
  • 2 teaspoon cream of tartar * (optional)
  • 1 tsp baking soda * (optional)
  • 0,3 oz gluten free dry yeast (7 gr)
  • 2 teaspoon guar gum
  • 1 teaspoon sugar / agave or maple syrup
  • 14.1 oz lukewarm water (400 gr)
  • 2 tablespoon olive oil
  • 5 oz (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