Glutin Free Recipes

Sundried Tomato and Olive Quick Bread
Gluten free, non-stick cooking spray
¾ cup rice milk (or milk)
1 teaspoon apple cider vinegar
3 tablespoons sundried tomato pesto (store bought or use the recipe below)
1 large egg, lightly beaten
1½ cups white rice flour
½ cup tapioca starch
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons dried Italian seasoning
½ teaspoon kosher salt
1/3 cup kalamata olives, chopped
1 tablespoon olive oil

Sundried Tomato Pesto
½ cup sundried tomatoes packed in olive oil
1 cup fresh basil leaves, packed
3 tablespoons of the sundried tomato oil (or use olive oil)
¼ teaspoon kosher salt
1/8 teaspoon black pepper

Directions

Sundried Tomato and Olive Quick Bread
Preheat oven to 350 degrees. Spray an8 by 4 inch loaf pan with cooking spray.

Combine the rice milk and apple cider vinegar and let sit for 5 minutes. Stir in the pesto and egg.

In a mixing bowl, whisk together the rice flour, tapioca starch, sugar, baking soda, baking powder, Italian seasoning and salt. Add the chopped olives to the flour mixture and toss them well to distribute the olives throughout. Add the wet ingredients to the dry and whisk to combine. Pour into the prepared pan and bake for 30 – 35 minutes or until the top is golden brown and a tooth pick inserted into the center comes out clean. Brush the top of the loaf with the olive oil. Let cool in pan for 15 minutes then remove to a wire rack to finish cooling or serve warm.

Sundried Tomato Pesto
Put all ingredients in a small food processor or blender and process until almost smooth.

Servings

A gluten free recipe that makes 1 8″X4″ loaf of bread and ½ cup of pesto.


Love and Light Lhynn