This gluten-free tomato olive bread is a delightful and savory treat that combines the freshness of cherry tomatoes with the briny goodness of olives. Perfect for those who are gluten intolerant, this bread is easy to make and pairs wonderfully with soups, salads, or simply on its own as a snack.
When preparing this recipe, you might need to pick up a few specific ingredients if they are not already in your pantry. Gluten-free all-purpose flour is essential for this recipe and can usually be found in the baking aisle of most supermarkets. Additionally, cherry tomatoes and pitted olives might not be common in every household, so be sure to grab these fresh ingredients during your shopping trip.
Ingredients For Gluten-Free Tomato Olive Bread
Gluten-free all-purpose flour: A blend of various gluten-free flours that serves as the base for the bread.
Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and moisture to the bread.
Pitted olives: Sliced olives that provide a salty, briny contrast to the sweetness of the tomatoes.
Baking powder: A leavening agent that helps the bread rise and become fluffy.
Salt: Enhances the overall flavor of the bread.
Water: Combines with the dry ingredients to form the batter.
Olive oil: Adds moisture and richness to the bread.
Technique Tip for This Recipe
When folding in the cherry tomatoes and olives, be gentle to avoid crushing them. This ensures that the bread has a nice texture and the ingredients are evenly distributed throughout the loaf.
Suggested Side Dishes
Alternative Ingredients
Gluten-free all-purpose flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.
Cherry tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes offer a more intense tomato flavor and a chewy texture that complements the bread.
Pitted olives - Substitute with capers: Capers provide a similar briny flavor and can add a unique twist to the bread.
Baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can mimic the leavening effect of baking powder.
Salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and flavor profile.
Water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the bread without altering its consistency.
Olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor, making it a suitable alternative.
Other Alternative Recipes Similar to This Bread
How to Store / Freeze This Bread
Allow the bread to cool completely on a wire rack before storing. This helps prevent condensation, which can make the bread soggy.
Wrap the bread tightly in plastic wrap or aluminum foil. This will help maintain its moisture and prevent it from drying out.
Place the wrapped bread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
Store the bread at room temperature for up to 3 days. If you plan to keep it longer, consider refrigerating or freezing it.
For refrigeration, place the wrapped bread in the fridge. It will stay fresh for up to a week. Before serving, you can warm it slightly in the oven to bring back its fresh-baked texture.
To freeze, wrap the bread in plastic wrap and then in aluminum foil to prevent freezer burn. Alternatively, place the wrapped bread in a freezer-safe bag.
Label the bread with the date before freezing. This helps you keep track of its freshness.
The bread can be frozen for up to 3 months. When ready to eat, thaw it at room temperature or in the refrigerator overnight.
For a quick thaw, you can slice the bread before freezing. This way, you can take out individual slices and toast them directly from the freezer.
If you prefer a warm slice, reheat the thawed bread in a preheated oven at 350°F (175°C) for about 10 minutes. This will restore its delightful texture and aroma.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the tomato olive bread in aluminum foil to retain moisture. Place it on a baking sheet and heat for about 10-15 minutes until warmed through.
For a quicker method, slice the bread and place the slices on a baking sheet. Toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until the edges are slightly crispy.
Use a microwave for convenience. Place a slice of bread on a microwave-safe plate. Cover it with a damp paper towel to prevent drying out. Microwave on medium power for 20-30 seconds.
If you have a toaster oven, it's a great option for reheating. Set it to 350°F (175°C) and place the bread slices directly on the rack. Heat for 5-7 minutes until warm and slightly crispy.
For a stovetop method, heat a non-stick skillet over medium heat. Place the bread slices in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly toasted.
Essential Tools for Making This Bread
Oven: Used to bake the bread at the specified temperature of 375°F (190°C).
Mixing bowl: Used to combine the gluten-free flour, baking powder, and salt, and later to mix in the water and olive oil.
Measuring cups: Used to measure out the gluten-free flour, water, and olive oil accurately.
Measuring spoons: Used to measure out the baking powder and salt.
Spatula: Used to fold in the cherry tomatoes and olives into the batter.
Loaf pan: Used to pour the batter into for baking.
Toothpick: Used to check if the bread is fully baked by inserting it into the center.
Wire rack: Used to cool the bread completely after it has been baked.
Knife: Used to halve the cherry tomatoes and slice the pitted olives.
Cutting board: Used as a surface to halve the cherry tomatoes and slice the pitted olives.
How to Save Time on Making This Recipe
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the cooking process.
Use pre-sliced olives: Save time by purchasing pre-sliced olives instead of slicing them yourself.
Cherry tomatoes hack: Use a serrated knife to quickly halve multiple cherry tomatoes at once by placing them between two lids.
Mix efficiently: Use a stand mixer or hand mixer to combine ingredients quickly and thoroughly.
Line the pan: Line your loaf pan with parchment paper for easy removal and minimal cleanup.
Gluten-Free Tomato Olive Bread Recipe
Ingredients
Main Ingredients
- 2 cups Gluten-Free All-Purpose Flour
- 1 cup Cherry Tomatoes, halved
- ½ cup Pitted Olives, sliced
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Water
- ¼ cup Olive Oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the gluten-free flour, baking powder, and salt.
- Add the water and olive oil to the dry ingredients and mix until well combined.
- Fold in the cherry tomatoes and olives.
- Pour the batter into a greased loaf pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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