Gluten-Free Sundried Tomato and Olive Quick Bread

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