Gluten-Free Olive Sourdough Bread
Discover the magic of artisan baking without gluten with this Gluten-Free Olive Sourdough Bread recipe—a true game-changer! Perfectly chewy and delightfully flavorful, this loaf combines the tangy richness of a homemade gluten-free sourdough starter with the briny decadence of Kalamata olives. A blend of gluten-free all-purpose flour, tapioca starch, and psyllium husk powder ensures a perfectly moist and structured crumb, while olive oil adds a subtle Mediterranean flair. This recipe features a slow rise for optimal texture and is baked to golden perfection in a Dutch oven, yielding a crisp, rustic crust you’ll adore. Ideal for gluten-free diets, this bread pairs beautifully with olive tapenade, soups, or charcuterie boards. Whether you’re an artisan bread enthusiast or exploring gluten-free baking, this recipe ticks all the boxes for flavor, texture, and versatility!
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Recipe Information
Ingredients
- 200 grams Gluten-free sourdough starter
- 400 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 20 grams Psyllium husk powder
- 350 milliliters Warm water
- 10 grams Salt
- 100 grams Kalamata olives, pitted and sliced
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour, tapioca starch, and psyllium husk powder. Stir until evenly distributed.
Gradually add the warm water to the dry mixture, stirring well to form a dough. The dough should be sticky yet manageable.
Add the salt, sliced Kalamata olives, and olive oil into the dough. Mix thoroughly to ensure the olives are evenly distributed.
Cover the bowl with a damp cloth and let the dough rest in a warm place for 4 to 6 hours, allowing it to rise until it has noticeably expanded.
Preheat the oven to 220°C (430°F) and place a Dutch oven or a heavy, lidded pot inside to heat.
Once the dough has risen, gently shape it into a round loaf on a piece of parchment paper. Use the parchment to transfer the dough into the preheated Dutch oven.
Score the top of the loaf with a sharp knife to allow for expansion during baking.
Place the lid on the Dutch oven and bake in the preheated oven for 30 minutes.
Remove the lid and bake for an additional 20 minutes, or until the crust is golden brown and crisp.
Carefully remove the bread from the Dutch oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5562 mg | 242% | |
| Total Carbohydrate | 441.0 g | 160% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 2.9 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
