Gluten-free olive bread

(14 ratings)
Gluten-free olive bread
Gluten-free olive bread
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Woman's Weekly recipe Love bread but can't eat gluten? Why not try making our delicious olive bread made from gluten-free flour. Add olives, rosemary and parmesan cheese to the bread mixture for extra taste.


  • 200g (7oz) gluten-free white bread flour (we used Doves Farm)
  • 1 level tsp salt
  • 1 tbsp gluten-free baking powder
  • 284ml carton buttermilk
  • 3 medium eggs, lightly beaten
  • 2 tbsp olive oil
  • 2 pitted, green olives, sliced
  • 1 tsp freshly chopped rosemary leaves, plus 1 sprig, leaves removed
  • 2 tbsp freshly grated Parmesan cheese
  • 900g (2lb) loaf tin, greased and strip-lined

This bread is delicious with a tomato and avocado salad.


  1. Set the oven to 180C/Gas Mark 4. Put the flour, salt and baking powder into the bowl of an electric mixer. Add the buttermilk, eggs and oil, and mix with a dough hook or the beater, to make a smooth batter.
  2. Add the olives, chopped rosemary and 1 tbsp Parmesan cheese.
  3. Pour the mixture into the prepared tin, sprinkle with the rosemary leaves and rest of the Parmesan. Bake for 50 mins, until a skewer inserted into the centre comes out clean.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 175(kcal)
  • Fat 7.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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