Name: Eloti (GF Vegan) with herb oil for dipping bread
Prep time: 55 min
Cook time: 45 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 1 tsp coconut sugar; 1 tsp active dried yeast (not instant); 1 cup warm water (110-115 F); 1 tsp apple cider or white wine vinegar; ½ cup unsweetened non dairy milk; ¾ cup sorghum flour; ½ cup plus 2 tbsp ivory teff flour; ½ cup tapioca starch; 2 tbsp psyllium husk/seed powder; 1 tbsp olive oil plus extra for drizzling/rubbing on loaf; 1 small red onion, chopped; 3 cloves garlic, chopped; ½ cup kalamata olives(pitted and sliced); fresh rosemary, roughly chopped; ½ cup extra virgin first cold pressed olive oil; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp dried rosemary or 2 tsp fresh chopped; ¼ tsp dried red pepper flakes; 2 tsp coarse grey sea salt; ¼ tsp freshly ground black pepper; 2 cloves garlic, finely minced, preferably on a microplane

DifficultyIntermediate

I had never heard of Eloti until I discovered a recipe by the lovely GF food blogger Libby of silverliningskitchen.com
Eloit is a rustic Greek olive bread. This is my version of her wonderful bread. Enjoy it fresh out of the oven, toasted or dipped in my herb loaded dipping oil. Warning it's so delicious, you may end up devouring half of the loaf in one sitting. Like most fresh gluten free bread this will dry out quickly, so make sure you enjoy it within 2 days of baking.

Yields8 Servings

Prep Time55 minsCook Time45 minsTotal Time1 hr 40 mins

1 tsp coconut sugar

1 tsp active dried yeast (not instant)

1 cup warm water (110-115 F)

1 tsp apple cider or white wine vinegar

½ cup unsweetened non dairy milk

¾ cup sorghum flour

½ cup plus 2 tbsp ivory teff flour

½ cup tapioca starch

2 tbsp psyllium husk/seed powder

1 tbsp olive oil plus extra for drizzling/rubbing on loaf

1 small red onion, chopped

3 cloves garlic, chopped

½ cup kalamata olives(pitted and sliced)

fresh rosemary, roughly chopped

Herbed Dipping Oil for Bread

½ cup extra virgin first cold pressed olive oil

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

½ tsp dried rosemary or 2 tsp fresh chopped

¼ tsp dried red pepper flakes

2 tsp coarse grey sea salt

¼ tsp freshly ground black pepper

2 cloves garlic, finely minced, preferably on a microplane

Add sugar to warm water and then dissolve yeast in the mixture. Set aside and allow it to bloom for 10 minutes. In another small bowl mix the milk and vinegar. Sift the dry ingredients.
Once the yeast has gotten puffy and frothy pour it into a larger bowl and add the sifted dry ingredients.and stir with a wooden spoon until all of the ingredients are evenly incorporated. The dough will be very wet and sticky unlike traditional bread dough.

Cover the bowl with a tea towel and set in a warm spot to rise. While dough is rising, sauté red onion for about 15 minutes in olive oil and then add the garlic and sauté for another few minutes or so. Add the sliced olives and stir. Remove from heat.

Preheat the oven to 400 F and line a rimmed sheet pan with parchment paper or a silicone baking sheet. Mix the onion/olive mixture into the proofed dough, making sure the mixture is distributed evenly throughout the dough. Place the dough on baking pan and use olive oil greased hands to form the dough into a flat loaf.

Bake in preheated oven until loaf is golden brown. Check for doneness on the bottom and tap the top of the loaf with your finger. If it sounds hollow when tapped, it’s ready!

CategoryBread, Breakfast, Brunch, Lunch, vegan

Ingredients