Gluten-Free Olive Sourdough Bread

Savor the artisan delight of Gluten-Free Olive Sourdough Bread—an irresistible, crusty loaf packed with tangy Kalamata olives and rich olive oil, perfect for gluten-free baking enthusiasts. This recipe combines a naturally fermented gluten-free sourdough starter with a blend of gluten-free all-purpose flour and tapioca starch, creating a tender crumb that's both airy and satisfying. Psyllium husk powder ensures a structured dough, while the long fermentation adds depth of flavor and makes the bread easier to digest. Baked to perfection in a Dutch oven, this golden loaf boasts a crisp crust and rustic charm, making it ideal for everything from Mediterranean-inspired sandwiches to a simple slice topped with butter. Whether you're a seasoned baker or new to gluten-free sourdough, this recipe promises a show-stopping artisanal result you'll want to share at every meal!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 grams Gluten-free sourdough starter
• 400 grams Gluten-free all-purpose flour
• 50 grams Tapioca starch
• 20 grams Psyllium husk powder
• 350 milliliters Warm water
• 10 grams Salt
• 100 grams Kalamata olives, pitted and sliced
• 2 tablespoons Olive oil

Directions

Step 1

In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour, tapioca starch, and psyllium husk powder. Stir until evenly distributed.

Step 2

Gradually add the warm water to the dry mixture, stirring well to form a dough. The dough should be sticky yet manageable.

Step 3

Add the salt, sliced Kalamata olives, and olive oil into the dough. Mix thoroughly to ensure the olives are evenly distributed.

Step 4

Cover the bowl with a damp cloth and let the dough rest in a warm place for 4 to 6 hours, allowing it to rise until it has noticeably expanded.

Step 5

Preheat the oven to 220°C (430°F) and place a Dutch oven or a heavy, lidded pot inside to heat.

Step 6

Once the dough has risen, gently shape it into a round loaf on a piece of parchment paper. Use the parchment to transfer the dough into the preheated Dutch oven.

Step 7

Score the top of the loaf with a sharp knife to allow for expansion during baking.

Step 8

Place the lid on the Dutch oven and bake in the preheated oven for 30 minutes.

Step 9

Remove the lid and bake for an additional 20 minutes, or until the crust is golden brown and crisp.

Step 10

Carefully remove the bread from the Dutch oven and let it cool on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(1163.0g)

Amount per serving	% Daily Value*
Calories	2265

Total Fat 53.8g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5562.4mg	0%
Total Carbohydrate 441.0g	0%
Dietary Fiber 33.4g	0%
Total Sugars 2.9g
Protein 13.0g	0%

Vitamin D 0IU	0%
Calcium 166.9mg	0%
Iron 7.8mg	0%
Potassium 266.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.1%

Protein: 2.3%

Carbs: 76.7%