Alimonia

Succulent gluten-free olive bread without yeast

28.8.2023

∙

Author:

Alimonia

∙

Bread & rolls

∙ Gluten-free & vegan∙

Baking gluten-free vegan bread without yeast really is an art in itself, especially if you want it to be moist and soft on the inside. My initial attempts failed miserably, but giving up was not an option for me! I am now proud to present my vegan, super moist and crispy olive bread, which tastes simply delicious with salted butter. The bread is also really healthy and rich in nutrients thanks to the buckwheat and oat flour and the olives, which contain monounsaturated fatty acids. You can refine the bread with bread spices and enhance it with pumpkin seeds. Have fun baking and buon appetito 😊

Ingredients

Dry ingredients

100g buckwheat flour
100g gf oat flour
100g chickpea flour
40g tapioca starch or corn starch
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp sea salt
150g black and/or green olives (pitted)
1-2 tbsp thyme and/or rosemary (dried or fresh)
50g pumpkin seeds (optional)

Psyllium mixture

450ml water
30g ground psyllium husks

This is how it's done

Preheat the oven to 180 degrees top/bottom heat
Mix the ground psyllium husks with water and set aside for 20-30 minutes.
In the meantime, mix the dry ingredients, including the chopped olives, in a large bowl.
Add the psyllium husk mixture to the dry ingredients and mix with a hand mixer (with dough hook) for approx. 5-10 minutes to form a smooth dough. You can also knead the dough with your hands or use a food processor. If the dough is too dry, simply add a little starch; if it is too moist, add a little water.
Shape the dough into a round loaf or fill into a cake tin. Score with a sharp knife and bake in the oven for approx. 50-60 minutes.
Leave the bread to cool completely. Spread with salty butter and enjoy.