Olive bread

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.
Serves: 8
Prep time: 20 mins
Cooking time: 50 mins
Total time: 1 hr 10 mins
Skill level: Bit of effort
Costs:Cheap as chips




    • 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






    1. 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.


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


    1. 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



fat 7.0g saturates 2.0g calories 175(kcal)


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.