“Ashley, I miss my Kalamata Olive Bread. Can you please figure out a way to make me a gluten-free version?”

“Ummm…yess… That’s what I do. That’s my love language. THANK YOU for asking me!”

The solution is actually embarrassingly simple. I feel a bit shy about sharing the method.
Most gluten free bread is much too dense and chewy, without the addition of all the icky additives that none of us want in our bodies anyway.

This is not that.
BUT, it is a simple mix.

Let’s thank Pamela’s Products once again for the magic they maintain in their manufacturing!

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Gluten-Free Rustic Rosemary Kalamata Olive Bread

2 cups Pamela’s Gluten-Free Pizza Mix + more for dusting
1 .7oz. package quick dry active yeast
1 cup + 2 Tbs. warm water
1/4 cup olive oil
1/2 cup Kalamata olives, pitted and sliced
1 Tbs. fresh rosemary, chopped
sea salt and pepper, if desired

Preheat the oven to 500 degrees.
Combine the baking Pizza mix with the yeast and warm water and olive oil. Allow to sit for about 15 minutes.
Then, using a small spatula, stir together. Fold in the olives and rosemary (and additional salt and pepper, if desired).
Let the dough sit for about 15 minutes, while the oven heat rises. It will be rather sticky for bread dough – and somewhat dense.

Using floured hands, pat the dough with additional gluten free flour mix and form into preferred loaf shape(s). Bake on parchment paper for about 25 minutes.

That’s it!

Thanks, Pamela’s.