In this recipe, rice flour and tapioca starch are the ingredients that allow even a novice gluten-free baker to achieve success. A high-quality extra-virgin olive oil makes the perfect dip for this rich, savory quick bread.
Sundried Tomato Pesto
1/2 cup sundried tomatoes packed in olive oil
1 cup fresh basil leaves, packed
3 tbsp of the sundried tomato oil (or use olive oil)
1/4 tsp kosher salt
1/8 tsp black pepper
Bread
Gluten-free, non-stick cooking spray
3/4 cup rice milk (or milk)
1 tsp apple cider vinegar
3 tbsp sundried tomato pesto
1 large egg, lightly beaten
1 1/2 cups white rice flour
1/2 cup tapioca starch
1 tbsp sugar
1 tsp baking soda
1 tsp baking powder
2 tsp dried Italian seasoning
1/2 tsp kosher salt
1/3 cup kalamata olives, chopped
1 tbsp olive oil
Yields: 1 loaf
Source: reprinted with permission of Simply Gluten Free
