Mediterranean Olive Quick Bread Recipe

Name: Mediterranean Olive Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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
Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350u00b0 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.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Mediterranean Olive Quick Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mediterranean Olive Quick Bread

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