Flecks of sweet sun-dried tomatoes and salty olives make this bread a must-bake. It's a perfect match for your favourite cold cuts, grilled vegetables and cheeses.
- Portion size 16 servings
- Credits : Canadian Living Magazine: January 2014
MethodIn large bowl, whisk together tapioca flour, brown rice flour, potato starch, flax meal, yeast, xanthan gum and salt.
Whisk together milk, eggs, honey, oil and vinegar. Pour over tapioca starch mixture; stir until well combined. Fold in olives and sun-dried tomatoes.
Divide between two greased nonstick 8- x 4-inch (1.5 L) loaf pans; smooth tops. Cover loosely with lightly greased plastic wrap; let rise in warm draft-free place until tops of loaves are just above rims of pans, 25 to 35 minutes.
Bake in 350 F (180 C) oven until light golden and cake tester inserted in centre comes out clean, about 1 hour.
Transfer to racks; serve warm or let cool.
Make-ahead: Let cool completely. Slice loaves; wrap in plastic wrap and freeze in resealable freezer bag for up to 1 month.
Tips from The Test Kitchen : Tapioca starch and tapioca flour are the same thing, so use either in this recipe. Potato starch and potato flour, however, are different, so carefully check the label before you buy. Also, many gluten-free flours come in small bags that you can't easily—or neatly—dip measures into. To prevent a big, floury mess, dump the contents of the bag into a container and measure over it.
Nutritional facts per slice: about
- Fibre 1 g
- Sodium 169 mg
- Sugars 2 g
- Protein 3 g
- Calories 130.0
- Total fat 3 g
- Cholesterol 24 mg
- Saturated fat 1 g
- Total carbohydrate 23 g
- Iron 4.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 2.0