Mediterranean Olive Quick Bread

16 ingredients
3 steps

Ingredients

  • 2.6 ounces white rice flour (about 1/2 cup)
  • 2.3 ounces brown rice flour (about 1/2 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 1.3 ounces potato starch (about 1/4 cup)
  • 0.9 ounce flaxseed meal (about 1/4 cup)
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup pitted kalamata olives, chopped
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1/2 cup nonfat buttermilk
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 large eggs
  • Cooking spray

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and next 3 ingredients (through salt) in a medium bowl; stir with a whisk. Stir in olives and rosemary; make a well in center of mixture. Combine buttermilk and next 3 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
  3. 3
    Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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