Скачать или смотреть Gluten Free Olive Bread: Cheap Enough for the Whole Family

GLUTEN FREE PIZZA CRUST
(Makes TWO 13x18" pans - Serves 10)

Stir the following together and wait 5 minutes until very foamy:
2 C. very warm water
2 T. yeast
1 T. sugar

Meanwhile in separate bowl, mix the following:
6 C. rice flour
1 C. cornstarch
1/2 C. instant potato flakes
6 tsp. guar gum
3 tsp. salt
2 T. garlic powder
2 T. sugar

Add foaming yeast water to dry mixture. Also add:
1/2 C. olive oil (or canola oil)
2 more C. of very warm water
Stir well. Add:
2 more C. very warm water (again).
Wait 5-10 minutes. This allows time for the potato flakes to finish absorbing moisture. Add more warm water if necessary until mixture is thicker than batter but not as thick as dough. Spread on oiled pans with a fork. The pattern of lines that the fork makes will disappear as the dough rises.
Scatter onto each pan of dough:
1 C. sliced or chopped olives
Press olives down gently into the dough.
Drizzle onto each pan of dough:
a few tablespoons of olive oil
Place in oven and set at 200 F for 20 minutes. Then increase temperature to 425 F and continue baking until slightly golden. Drizzle a little more olive oil on top and sprinkle with salt. Slice diagonally into diamond shapes just for fun...Enjoy!

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How to Make Gluten Free Olive Bread

We may be a gluten free family, but we still love bread! So one day Mom surprised us with one of our old favorites - olive bread! Only this time, it was totally GLUTEN FREE! And it was also totally EASY...so you can do it too! Let me show you how...

Mom starts with the same ingredients that she uses in her gluten free pizza crust. You can see more about THAT in some of our other videos, but HERE is how she makes gluten free olive bread...

Start the dough by putting 2 tablespoons of gluten free yeast and 1 tablespoon sugar into 2 cups of WARM water. Just let this sit on the counter for awhile so it has some time to get really, REALLY foamy.

Then combine the dry ingredients: 6 cups of rice flour, 1 cup of cornstarch and half a cup of instant potato flakes...

Then Mom adds 3 teaspoons garlic powder ('cause our family loves garlic), 3 teaspoons salt, 2 tablespoons sugar and 6 teaspoons guar gum. You can buy it online or at a health food store, but you HAVE TO have it because it helps everything stick together.

Now it's time to add... the yeast water. It should be REALLY FOAMY by now.

To KEEP everything nice and warm, add 2 MORE cups of VERY WARM water and 1/2 C. olive oil (but sometimes we just use canola oil since it's cheaper). When you stir it all together, it will get PRETTY THICK and CLUMPY, so you'll have to add 2 MORE cups of VERY WARM water. Keep stirring until you end up with a dough that's more like a thick, ooey, gooey batter. Grease the pans REALLY WELL with olive oil and set the oven for only 200 degrees.

Put half the dough on one pan and half on the other. You can try to spead the dough with the back of the stirring spoon but here's an easy tip: Use the back of a fork instead. Mom says the fork makes it easier to spread the dough without it sticking so much. It makes a cool pattern on the dough, but the lines do disappear as the dough rises.

Then it's time to add the olives. We buy whole green olives and chop them a bit first, but you can use any kind of sliced olives you want. Mom uses about a cup. Just scatter them all over and press them down a little so they stay tucked in as it bakes. Then we drizzle a little olive oil all over.

Let them rise in the warm oven for 20 minutes amd then increase the temperature to 425 degrees. You'll know it's done when the top of the crust starts to crack a bit. Be sure to drizzle a little more olive oil and sprinkle a little salt...

And you won't believe how delicious gluten free olive bread can be!

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Mom's recipe makes enough for TWO BIG pans 'cause it disappears fast around here. And if there IS any olive bread left, she just cuts it up into small cubes and lets the pieces dry into croutons for later.