Gluten-Free Olive Bread with Parmesan and Sun-Dried Tomatoes
Ingredients
-
2¼
cups
gluten-free baking flour blend
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
2
teaspoons
Italian seasoning
-
½
teaspoon
fine salt
-
2
large
eggs
-
¾
cup
milk
-
¼
cup
olive oil
-
½
cup
chopped Kalamata olives
-
½
cup
shredded Parmesan cheese
-
¼
cup
sun-dried tomatoes (optional)
-
1
tablespoon
minced garlic
Instructions
- Preheat the oven to 350°F and prepare a 9×5-inch loaf pan with cooking spray and parchment paper.
- In a large bowl, mix the dry ingredients: flour, baking powder, baking soda, Italian seasoning, and salt.
- In a separate bowl, whisk together the eggs, milk, and olive oil.
- Combine the wet ingredients with the dry ingredients until just mixed, leaving the batter lumpy.
- Fold in the olives, Parmesan, sun-dried tomatoes, and garlic.
- Transfer the batter to the prepared loaf pan and sprinkle additional Parmesan on top.
- Bake for 50 minutes, tenting with foil if it browns too quickly.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12 slices
Calories
171
Total fat
8g
Total carbohydrates
20g
Total protein
4g
Sodium
420mg
Cholesterol
29mg
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