Gluten-Free Mediterranean Olive Bread
This Gluten-Free Mediterranean Olive Bread features salty olives and a crispy crust. The finishing touches are, dipping this wholesome bread in a good quality olive oil with balsamic vinegar. It is sooo good and very addictive.
When gluten in your diet is no longer an option, finding a bread recipe that you love is a huge success. This gluten-free Mediterranean olive bread is one of those recipes! The bread is simple to make, and there is no need for long kneading. But, you will need a cast-iron pot with a lid that is big enough to fit the bread in. The cast iron hot pot is what gives this bread the crispy crust.
♥ Gluten-Free baking tips we should know!
Following these tips will help you achieve the best results when baking gluten-free muffins, scones, bread, cakes and cookies.
- All ingredients should be at room temperature, this is especially important with yeasted bread recipes. The only time this would not apply is if the recipe specifies cold ingredients like we would use butter in a pie crust recipe.
- The oven temperature is crucial! Some ovens vary in temperatures, so it is a good idea to use a thermometer to determine the temperature of your oven.
- Measuring dry ingredients is especially important when using various gluten-free flours. Some flours are heavier than others. When using a measuring cup for dry ingredients do not dip the cup into the flour. Always spoon flour into your measuring cup until it domes over top, then level it off with a knife. Ultimately whenever possible use a scale.
- For a yeasted bread, when using active dry yeast, the water temperature should be between 105 F and 110 F for proofing. While 95 F is the best temperature for yeast to multiply, that’s not quite warm enough for proofing active dry yeast. It needs extra warmth to dissolve and become active. For the dough and batters to rise, the ideal temperature of the location should be between 90 F to 115 F, and away from drafts. In the summer this is easy to achieve, but during cold winter months, I use a method called oven proofing. To do this, preheat the oven to 150 F. Cover the dough with a damp towel loosely and place it in the oven. Close the door and immediately turn off the heat. And lastly, check the expiry date on the yeast packaging. If the yeast is old the bread will not rise properly. To keep the yeast fresh, store it in the fridge.
What goes well with delicious crusty bread? Delicious, wholesome soups and stews.
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