Mediterranean Olive Quick Bread
Ingredients
- 2.6 ounces white rice flour (about 1/2 cup)
- 2.3 ounces brown rice flour (about 1/2 cup) ⓘ
- 1.05 ounces tapioca flour (about 1/4 cup) ⓘ
- 1.3 ounces potato starch (about 1/4 cup) ⓘ
- 0.9 ounce flaxseed meal (about 1/4 cup) ⓘ
- 1 teaspoon xanthan gum ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup pitted kalamata olives, chopped
- 1 1/2 tablespoons chopped fresh rosemary ⓘ
- 1/2 cup nonfat buttermilk ⓘ
- 1/4 cup olive oil ⓘ
- 2 tablespoons honey ⓘ
- 2 large eggs ⓘ
- Cooking spray ⓘ
Instructions
- Preheat oven to 350°.
- Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and next 3 ingredients (through salt) in a medium bowl; stir with a whisk. Stir in olives and rosemary; make a well in center of mixture. Combine buttermilk and next 3 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
- Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutrition & Diet Analysis (per serving)
1100
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).