Kalamata olive bread from Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home by Jennifer Katzinger

  • Kalamata olives
  • tapioca flour
  • Show all ingredients...

  • EYB Comments

    Corrections on the author's website: "In ingredients: Should be 1 cup room temperature filtered water. In step 1: No need for the water bath. In step 4: After baking for 15 minutes, decrease the temperature to 375 degrees F and bake for 1 hour. Decrease the temperature to 300 degrees F and bake for an additional 1 hour, until golden brown and crusty."

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Corrections on the author's website: "In ingredients: Should be 1 cup room temperature filtered water. In step 1: No need for the water bath. In step 4: After baking for 15 minutes, decrease the temperature to 375 degrees F and bake for 1 hour. Decrease the temperature to 300 degrees F and bake for an additional 1 hour, until golden brown and crusty."

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