Bake

Gluten-Free Black Olive, Caraway, and Honey Yeast Bread

December 10, 2019
4.7 Stars
Photo by Aran Goyoaga
Author Notes

The words yeast and honey immediately evoke a sense of comfort in me. They remind me of the honey buns of my youth that I would eat straight out of the oven with a slice of Idiazábal cheese. Sweet and tender bread with something briny and salty. A loaf of this bread with black olives is a staple in my house these days. It makes the perfect sandwich bread with a thin crust and tender crumb. You can easily omit the olives and caraway to have a plain but equally satisfying loaf.

*(c)2019 By Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books.

Aran Goyoaga

Watch This Recipe
Gluten-Free Black Olive, Caraway, and Honey Yeast Bread
  • Prep time 2 hours
  • Cook time 1 hour 45 minutes
  • Makes 1 loaf
Ingredients
  • 1 teaspoon extra-virgin olive oil, for greasing
  • 3/4 cup (105 g) superfine brown rice flour, plus more for dusting
  • 1 tablespoon (25 g) honey
  • 2 teaspoons (8 g) active dry yeast
  • 1 2/3 cups (400 g) filtered water, heated to 110°F
  • 4 teaspoons (15 g) psyllium husk powder
  • 3/4 cup (105 g) sorghum flour
  • 3/4 cup (90 g) tapioca starch
  • 1 tablespoon caraway seeds
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup (90 g) pitted black olives, roughly chopped
  • 1 tablespoon apple cider vinegar
In This Recipe
Directions
  1. Brush the bottom and sides of a 9-by-4-inch loaf pan with the olive oil. Dust the inside with brown rice flour.
  2. In a medium bowl, whisk together the honey, yeast, and water. Set aside to proof for 10 minutes. Whisk in the psyllium powder, and let it gel for 5 to 10 minutes.
  3. In the bowl of a stand mixer, whisk together the brown rice flour, sorghum flour, tapioca starch, caraway seeds, and salt. Add the black olives, apple cider vinegar, and yeast mixture to the bowl. Mix with the dough hook on medium speed until it comes together into a moist and loose dough, about 2 minutes.
  4. Dust a work surface with brown rice flour, and turn the dough out onto it. Knead the dough a couple of times, shaping it into a loose log about 9 inches long. Gently transfer the dough to the loaf pan. Cover with a clean linen towel or plastic wrap and set aside to proof at room temperature for 1 hour, or until doubled.
  5. Preheat the oven to 425°F. Dust the top of the dough with brown rice flour. Bake the bread for 1 hour. Carefully turn the bread out of the pan, and place it directly on the oven rack. Bake for an additional 45 minutes.
  6. Transfer the bread to a cooling rack and cool completely before cutting. The bread needs to set in the center as the steam evaporates otherwise it will have a gummy crumb. I often bake it at night and wait until the morning to eat it. This bread keeps best wrapped in a clean kitchen towel or parchment paper for up to 3 days.

See what other Food52ers are saying.

  • Zeynep Kilic
    Zeynep Kilic
  • Carolin Vater
    Carolin Vater
  • Amy Yael Rosenthal
    Amy Yael Rosenthal
  • Tonya W Burch
    Tonya W Burch
  • Biljana Mladenovska
    Biljana Mladenovska
2-time James Beard finalist cookbook author, food stylist and photographer. Author of Cannelle et Vanille named best of by NY Times, Food 52, Food & Wine, Bon Appetit, and more.

118 Reviews

AndreaCK October 12, 2021
This is my favorite GF bread recipe. I have never made it like this! I tried walnuts and raisins for the first few times and then fried onions with rosemary and sunflower seeds the next few. All delicious.
Outer crust is quite tough. I may try your pan in water trick for the first bake this time. Thnx
 
michaelw March 29, 2021
Gummy interior fix?

Experienced baker, first time with a GF recipe. I think I used all of the correct ingredients (rice flour and psyllium both superfine grind, etc). Bread looks just like in the photo, nice crust, good crumb structure, great taste - just very gummy. Baked at 425F and allowed to cool overnight.

If I want to tweak things to get rid of the gumminess where should I start? Longer bake time? Less water?
 
Author Comment
Aran G. March 30, 2021
Make sure you are using superfine brown rice flour otherwise it doesn’t absorb water the same. If your flour is stone -ground of not superfine, use 10% less water
 
michaelw April 9, 2021
Hi Aran, Thanks for the reply! So far I have made the loaf 3 times. I'm having fun! All three loaves tasted great and they're getting better each time. (I guess I can't post photos on Food52.) Here's the report:

1st loaf - I'm using a product called "superfine brown rice flour" so I guess it's the one the recipe calls for. The first loaf had a gummy interior and I followed the recipe as written.

2nd - Baked 15 minutes longer (1 hour panned, 1 hour un-panned). Still gummy inside. Also a big cavity inside the loaf under the crust so I guess I overproofed this time. Maybe my kitchen was hotter than before.

3rd - Followed recipe except I proofed a little less than last time according to your tip in the video about room temperature. I also reduced water 10%. I also forgot the apple cider vinegar. Turned out best so far. Consistent crumb. Barely gummy inside. Maybe 10% gummy; hardly noticeable. Maybe I'll try reducing water 15% next time.
 
Zeynep K. March 16, 2021
When i watched this on the app it said to bake at 325 degrees which is a huge difference than what’s recommended here. Which one is correct? Thank you 🙏🏽
 
Author Comment
Aran G. March 30, 2021
425
 
Stephanie February 2, 2021
I've made this recipe twice now without the olives and caraway seeds, but other ingredients with exact measurements (measurements) and following the instructions exactly. Both times, I also had the same results as several others with a very thick and hard crust, while the inside was perfectly cooked (not gummy). Any ideas on how to make the crust a little less hard? lower oven temp, or shorter baking temp?
 
NedNogard March 8, 2021
Hello Stephanie, as for a "conventional" bread, the hard crust can be too much flour while working/shaping the dough.
Do not hesitate to have a sticky dough in your hand and manipulate it quickly, instead of excess flouring.
you also can try to put a bowl of water during the first hour, and then take it off while the 45 last minutes of drying.
Do not hesitate to try cooking 10/15min at higher temperature (240°C) and 30min at 200°C, then 45min drying at 200°C.
Hard crust can be a result of long cooking at low temperature.
If you have a conventional oven, you will have to test and find what is the best for your glutenfree :) and especially for this recipie.
Also you can try a different bread pan, perhaps larger and shorter ?
Not so fluent in english, i hope you understand me :) Please let me know if it's better !
regards,
 
Stephanie March 30, 2021
Thank you for your advice. My dough is quite sticky when I put it in the pan to proof. I just made this again yesterday and tried 425 F for the first hour, then dropped it to 375 for an hour. The crust is still quite hard.
 
Author Comment
Aran G. March 30, 2021
Make sure you are using superfine ingredients. If you cannot find them, then use 10% less water
 
Stephanie March 30, 2021
Thank you, Aran! I'm using all superfine ingredients, but I'll try decreasing the water.
 
DeeDee January 25, 2021
Hi! If I want to bake this in a boule shape, would I use a cast iron Dutch oven to bake? So would I need to bake for an hour with the lid on and then 45 mins without? Or what would you suggest?
 
Author Comment
Aran G. January 25, 2021
This dough really benefits from the structure of a bread pan.... it might deflate a bit if it’s free form.
 
DeeDee January 26, 2021
Thank you for replying so promptly! Our flours here are definitely different - I got a much firmer dough and was able to shape it fairly easily. The loaf is cooling as I write this. The crust does appear to be very hard - what do you suggest I do for a crust that is thick/hard? Should I bake for less time or at a lower temp?
 
Marjan M. January 28, 2021
My dough came out pretty firm also. I think we may need to add more water or lessen the flour. I am waiting for it to rise right now. I hope it will turn out ok. Did yours rise even as it was so firm?
 
DeeDee January 29, 2021
Hello! Yes it did rise, and I didn’t add any water. But the inside of my loaf was fairly gummy - nothing like this video.
 
Author Comment
Aran G. January 29, 2021
Did you weigh your ingredients or use volume? I find that volume measures are very inconsistent. If you are using stone-ground or coarse brown rice flour, that will likely have an impact too and make the bread a bit more rough.
 
Author Comment
Aran G. January 29, 2021
It could also be your psyllium and flax are not fine enough. Make sure you are using powders that are fine like flour not flaky or coarse. That will help with gumminess.
 
Lee-Anne January 23, 2021
Fantastic bread, simple to make and very yummy. My oven runs a bit hot so will use a slightly lower temp next time. I used 2 tablespoons of flaxseed in the bread and it tasted beautiful. Next time I'm going to use dried fruit and cinnamon to make a nice sweet loaf.
 
eileen January 11, 2021
I used the psyllium husk powder and found that 4 teaspoons did not weigh anywhere close to 15 grams. Maybe 5 or 6 grams. What could be the problem? Should it be 15 grams which would be close to 2 or 3 tablespoons?
 
Author Comment
Aran G. January 11, 2021
Hi, Use gram amount but should be correct. Make sure you are using powder not flakes or whole husks. Sometimes they sell powders that have the consistency of meal. It should be superfine like flour. Also, make sure you are not pulverizing, then weighing as you incorporate more air that way.
 
savvyhomecook January 10, 2021
I made this bread twice and liked the consistency and taste very much. I also like the crust but both times it was too thick and tasted and looked burned. For this reason I moved on to experiments with GF sourdough bread recipes. I just watched the video again carefully, trying to figure out if I missed something in the recipe, as the photo of the loaf shown on this page doesn’t look burned. Guess what I saw on the video screen? The baking temperature was shown to be 325, not 425 as written in the recipe. I will try the recipe again and see if that solves the burnt and thick crust problem
 
Melanie January 8, 2021
I made this last week, but only had fresh yeast and alas lost concentration with my teens checking up on me that I went way over on the liquid amount! Then to make matters worse it over proved too! Suffice to say I had a collapsed chasm between the top crust and the gummy crumb. The crust however is amazing and crunchy. I LOVE that this reminds me of a white rye loaf (the ones we have in the UK to have a salt beef sandwich). Im awaiting some new fresh ingredients (I cant use tapioca and have to experiment with arrowroot due to a medical diet). Hopefully in the next few days I'll try again with a dry active yeast. A question : I want to make it this time without the olives , would you need to change any ratios? Ive not been able to eat bread for some time, so this will be such a lovely treat with Manuka or nut butter. Im also hoping to get it right so I can use the base to make a spice fruit version to.
 
Carolin V. December 27, 2020
I tried this a while back & it turned out AMAZING!! I used millet flour instead of sorghum. Thank you for the great recipe! Also, just got your Book for Xmas! Can’t wait to try all the recipes 😍
 
Amy Y. December 12, 2020
The inside of my bread worked out nicely, except the crust was so thick and hard it could break a tooth. Did I bake or too long. But followed the recipe to bake 1hr then turned and baked 45mins. What did I do wrong
 
Sarah November 14, 2020
I’m not sure what happened here, but the dough did not come together. I followed the recipe 2 times; exactly as it was written the first time, and the second according to the video (without a stand mixer). Both times the dough came out more like a batter - very wet and not able to take to the shape of a loaf. Reading previous reviews, I’m guessing it could be the psyllium — or perhaps my climate is too moist. I really want this recipe to work for me!
 
Author Comment
Aran G. November 14, 2020
Hi, make sure you are using baking-grade psyllium husk powder. Make sure you are not using whole husks or flakes as they don’t absorb the water the same way. The psyllium husk powder should be finely milled like superfine flour
 
Sarah November 17, 2020
Thank you, that must be it. If I’m unable to find psyllium husk powder in a finer grind, do you have any suggestions as a work around? Is there a different proportion of water to psyllium husk I could try?
 
Author Comment
Aran G. November 17, 2020
You can pulverize it into a fine powder in a clean coffee grinder or vitamix. Make sure you weigh it not measure it by volume because when pulverized you reduce its density.
 
Margaret December 21, 2020
My first loaf was very wet but when I ground my supposedly already ground psyllium powder and re-ground my rice flour in a spice grinder the second loaf came out a manageable, kneadable texture and I was able to use it wlth a cinnamon, raisins and brown sugar filling to make a cinnamon swirl bread. Very successful
 
Sarah December 21, 2020
I finally found the right ground of psyllium husk powder and the resulting bread came out better than the versions with a courser grind. However, like yours, the dough was still very wet and less manageable than how it appeared in the video. I wonder if it has anything to do with the grind of the other flours. I live in Europe and perhaps the flours here are ground a bit different than the ones used in the original recipe (?). I might experiment with using less water.
 
Author Comment
Aran G. December 21, 2020
Yes that definitely plays a role. Reduce water amount by 10% and then add a touch until it feels the right consistency.
 
Cooking F. January 11, 2021
(Grinding it would increase the density. Less would weigh more than before.)
 
Author Comment
Aran G. January 11, 2021
1 tablespoon of freshly ground psyllium weighs less than 1 tablespoon of psyllium that has been sitting in a bag.
 
[email protected] October 31, 2020
Best gf bread i’ve ever made!!!!! I have a daughter-in-law who has celiac. I’ve tried several gf recipes over the years and many call for so many eggs. This was the best gf bread We’ve tried so far. Thank you 😄
 
Michelle September 26, 2020
I made this for the third time today, and I'm having issues with a gummy crumb. On my first attempt, I didn't bake the full 45 minutes after taking the bread out of the pan because the crust was close to burning. The crust was amazing, but the bread was fairly gummy. The second attempt burnt at the full baking time and was still a bit gummy. For my third attempt, I set the oven temperature to 415 and kept a close eye on the oven's temperature right next to the bread with a digital thermometer. My oven temperature was a little under 425 the whole time. The crust is very thick and has a delightful crunch, but the crumb is still a bit tacky to the touch. I let it cool 3.5 hours, and there isn't a big hole at the top indicating overproofing. Has anyone else had this issue? The flavor and crust are so amazing that I don't want to give up! I'm using Vitacost's superfine brown rice flour, which feels quite finely ground, and weighing everything in grams. Could it be the brand of flour? Does anyone have any ideas for me?
 
Author Comment
Aran G. September 26, 2020
Hi Michelle, The crumb is definitely moist but shouldn't be super gummy. It could be that your flour is not superfine. Try using 10% less water next time. I am assuming you are weighing the ingredients too for accuracy. Make sure your psyllium is very finely milled and weighed. If you are using husks or flakes, they won't absorb all the water well.
 
Tonya W. September 16, 2020
I tried this recipe today. I’m an accomplished baker/cook and based on the rave reviews thought that it would be a cinch. Nope. Completely flopped. Way over proofed in 30 minutes. My house is about 68oF. Massive air pocket at the top. Collapsed dense crumb at the bottom. Weighed all ingredients. It was disappointing. I’ll try it again with a quick proof of just 15-20. Are there any other tricks to keep the bread leavened?
 
Anna September 6, 2020
Hello there, this bread looks heavenly amazing. I was wondering if you can suggest some type of flours that we can use for Keto friendly diet and the amounts of it. Thank you!
 
Rosie August 24, 2020
This bread is so wonderful! I moved to Seattle last year and haven't found any local vegan, gluten free bread to my taste. I am NOT a baker, but this bread has turned out amazing from my first attempt! I've been making it with rosemary instead of caraway and it is just delicious.

I've definitely over proofed it a couple of times, but I'm learning the balance. What works best for me is proofing for 15-20 in a pre-warmed oven with the door cracked, then taking the bread out and preheating the oven. By the time it's hot, the bread is usually just above the lip of the loaf pan, which is just right.

The bread freezes well (pre-sliced) so I'm planning to double the recipe so that I can keep myself stocked without having to bake twice a week. I'll update this review when I see how that goes.

Thank you for the wonderful, easy to follow recipe!
 
Elizabeth D. August 25, 2020
Thank you for the wonderful idea of pre-proofing, I'll make note of it!
 
Rosie October 10, 2020
Doubled the recipe, separated into two loaves at the kneading stage. It worked well, though was slightly gummier than previous loaves. I will probably try decreasing the water slightly the next time I double it.
 
TheGratefulHippie August 6, 2020
Hi there! I wanted first to say thanks for writing this beautiful book. I've made this loaf twice now. The first time I used canned olives and even though they were drained I think they added to much mositure. My second attempt I made the loaf plain and it had better texture. My bread is rising very quickly - 30 minutes or less and our house is 75F. My question is about the tapioca starch. I've been using modified tapioca starch - Expandex and I wonder if that is causing the dough to ferment so quickly and causing a slightly gummy texture?
 
TheGratefulHippie August 19, 2020
I purchased regular tapioca starch and that ingredient change made all the difference! DO NOT use Expandex for the tapioca starch. My dough was better, the crust thinner and overall the crumb was perfect. My family polished off the whole loaf at one sitting lol. I guess I will be baking again tomorrow!
 
Biljana M. August 2, 2020
Can this bread be made in a bread maker?
 
Elizabeth D. July 21, 2020
Instead of using separate flours (sourgum, tapioca, rice flour), is it acceptable to use a GF flour mix such has Cup 4 Cup?
If yes, are there special adjustments that need to be made?
Thanks in advance for your help and advice!
 
Author Comment
Aran G. July 28, 2020
You can but cup4cup has milk in it so might affect the crust and crumb texture (milk ends up being a tenderizer in breads). I would find something without milk to get exact texture. Also, use weight amounts for all substitutions.
 
Elizabeth D. July 28, 2020
Hi Aran,
Thank you for your quick response!
That make sense, the milk fat would change the texture, adding moisture.
Trying to find all the ingredients, is a challenge! I can't wait to try it though. :)
Stay safe and healthy!
Warm regards.