Gluten-Free Bread with Olives and Pesto
Prep time
Cook time
Total time
This gluten-free bread with olives and red pesto is an easy appetizer recipe with intense flavors and moist texture.
Serves: 6+ servings
  • 180g Schar gluten-free flour Mix B (if you're not gluten intolerant, you can use regular flour as well)
  • 4 eggs
  • 10g baking powder (or 1 tsp baking soda + 1 Tbsp lemon juice)
  • ½ cup grapeseed/sunflower oil
  • ½ cup sliced black olives
  • 3 Tbsps red pesto (you can use vegan pesto as well)
  • ½ tsp sea salt
  1. Separate egg whites from egg yolks.
  2. Whisk egg whites and salt in a large bowl until foamy. (You can use a hand mixer or a food processor. The foam doesn't have to be super-stiff.)
  3. Combine gluten-free flour with egg whites. Add baking powder. Don't worry about the lumps, they will disappear later.
  4. Combine egg yolks with oil and pour over the foamy egg whites. Mix slowly using a spatula.
  5. Add olives. Mix slowly until well blended together.
  6. Grease a 30x10cm pan with some oil and powder it with flour.
  7. Add ½ of the batter and spread evenly. Spread the red pesto on top and cover with the other half of the batter. Alternatively, you can add all the batter and pour the pesto on top.
  8. Bake in the preheated oven at 180C for 25min. Check with a toothpick if ready.
See video recipe here.
Recipe by Gourmandelle | Vegetarian Blog at