I think the thing I missed most after going gluten-free was really good artisan bread. I used too buy this bread at a bakery near my apartment eons ago! It was a nice crusty bread with olives, sun dried tomatos and herbs. I really, really miss that bread!
I never thought I would ever find a gluten free bread that would compare. After developing my Yeast Free Bread mix, I decided to start experimenting on how I make it a bit more ‘sexy’, after all how sexy can gluten-free bread be?
This has become my favorite bread, great for a dinner party even if your guests are not gluten-free. I cube it, throw it on a serving platter with a bowl of olive oil seasoned with Bragg seasoning and sea salt for dipping. No one has ever asked me if it was gluten-free and so far everyone I have made it for loves it.
Soo good hot out of the oven! You really should let it cool as not to have the slices fall apart but I usually can’t wait that long. Enjoy!
- 1 package of Allergic Solution Yeast Free Bread
- 2 tbsp ground chia seeds (you can also use flax seed)
- 3 tbsp apple cider vinegar
- 1 1/4 c water
- 1/3 c extra virgin olive oil*
- 1tbsp Italian seasoning or oregano or whatever your favorite herbs are (dried not fresh)
- 1/2 c sliced black olives
- 1/2 c diced sun dried tomato
* if you use sundried tomatoes packed in oil you can use some of that oil in place of some of the olive oil
Make Yeast Free Bread according to package directions. Sprinkle the herbs in to the wet ingredients . Before finishing combine all the flour into the wet ingredients, add the olives and sundried tomatoes.
Put into a greased loaf pan and bake according to package directions