Gluten-free olive bread recipe

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  • Gluten-free








20 min


50 min

Nutrition per portion

Calories 175 kCal 9%
Fat 7g 10%
  -  Saturates 2g 10%

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


  • Set the oven to 180°C/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.

  • Add the olives, chopped rosemary and 1 tbsp Parmesan cheese.

  • 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.

Top tip for making Gluten-free olive bread

This bread is delicious with a tomato and avocado salad.

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