Gluten Free Olive Oil Bread Recipes

GLUTEN-FREE KALAMATA OLIVE AND ROSEMARY BREAD

Steps:

• Preheat the oven to 200°F.
• Sift the flours, yeast and all other dry ingredients (except coarse sea salt) into a medium bowl. Stir in flax meal and rosemary, and combine.
• Combine wet ingredients, including the two whole eggs and the two separated egg whites in a large bowl, using a hand-mixer on low or medium speed. [The two separated egg yolks should be set aside in a small bowl for later use as a glaze]. When fully combined, add kalamata olives. Slowly add dry ingredient mixture and mix with a wooden spoon until fully blended, with no lumps. Scrape the sides regularly.
• Grease a 9x5" bread pan, and pour the dough into the pan. Use a spatula or knife to evenly shape the top of the loaf. Cut two diagonal slashes in the top of the loaf. Beat the two separated egg yolks that have been set aside and brush the top of the loaf very lightly with them. Optional: Sprinkle coarse sea salt crystals very sparsely to embellish the loaf.
• Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
• Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
• This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

GLUTEN-FREE PIZZA (HERTZBERG & FRANCOIS OLIVE OIL BREAD)

Steps:

• To make the dough (enough for 8 pizzas) --.
• Use a container (at least 5 quart capacity) you can cover, but is not airtight.
• Mix together all the dry ingredients (rice flour through xantham gum).
• In a separate bowl, mix the liquid ingredients (water through vinegar).
• Gradually mix the liquid ingredients into the dry ingredients -- no need to knead -- you can use a spoon, a food processor with dough hook, or a stand mixer with paddle.
• Cover (not airtight) and allow the mixture to rest at room temperature for about 2 hours.
• Can be used at this point after the rest (go to step 9), but it's best after a 24 hour rest; alternately, you can refrigerate it, covered, but not airtight and use over the next 7 days.
• On baking day --.
• Prepare a pizza peel (or a pizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
• In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat.
• Thirty minutes before baking, preheat the oven to 500 degrees F.
• Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
• Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
• Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
• This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
• Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet).
• Add toppings of your choice (you should have them all prepared and ready to go -- the faster this dough gets into the oven, the better the pizza will be).
• Slide the pizza onto the stone or into the oven.
• Check for doneness in 10-12 minutes.
• May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
• Cool slightly on a rack before serving.