Rustic Herb and Olive Bread with Reishi {Gluten-Free}

There is really nothing quite like a slice of a fresh baked rustic bread slathered with butter, just by itself or as an accompaniment to so many different meals. And rustic breads usually have the added appeals of being easy to make and almost foolproof too.

This rustic bread is just as easy to make and needs very little hands-on time — hardly any kneading is required and certainly no need for a stand mixer — with just a short resting period in between mixing and baking. Added to this simplicity are herbs and olives for extra flavor. It's an all-purpose bread to which you can add any assortment of herbs that please your fancy instead of the ones I've suggested in the recipe below, or you could add chopped sun-dried tomatoes or nuts instead of or in addition to the olives. Whatever you add, the result is an attractive round loaf with a crusty browned exterior, a dense, pleasantly moist and delicious interior, and that unique aroma that only freshly baked bread can effuse that simultaneously stimulates the appetite and calms the mind. The reward is much more than worth the small effort needed to make it.

This loaf is more than just any rustic bread, though. It's gluten-free too, made with almond flour, potato starch, coconut flour, chia seeds and psyllium husks, making it healthy as well as delicious. It has an unusual ingredient too — reishi mushroom powder. But don't worry if you're not a mushroom lover like me — you can't even taste the mushroom powder, and you can omit it altogether without changing the texture or flavor of the bread.

But if you do include it, reishi mushrooms are known to have immune system boosting and stress reducing properties. The recipe for this bread is in fact adapted from one I found at Primal Herb, a company that specializes in mushroom and herb products that promote health. While you can use their own Reishi Shroom Complex, reishi or other mushroom powders with which you can also substitute — porcini or shiitake for example — are easily found online or in natural food stores. I actually used the Reishi Elixir from Four Sigmatic, a company that produces delicious mushroom coffees and other drinks, and whose products I have become addicted to as much for their wonderful tastes as for their health benefits.

Although I haven't tried doing so yet, the dough for this bread would also make for a fine crust for pizza, or could be separated into smaller portions before baking to yield rolls rather than a loaf.

Rustic Herb and Olive Bread with Reishi {Gluten-Free}

Recipe by Lisa Turner
Adapted from Primal Herb
Published on June 13, 2019

Easy, almost no-knead rustic gluten-free bread with olives and herbs

Preparation: 10 minutes
Cooking time: 30 to 40 minutes

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Ingredients:

1 cup almond flour
1 cup potato starch
1/3 cup coconut flour
2 tablespoons psyllium husks (whole or powder)
1 tablespoon fresh minced rosemary (or 1 1/2 teaspoons dried)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 tablespoons ground chia seeds
1 teaspoon sea salt
1 packet (1/4 oz or 7 g) active dried yeast
1/3 cup Kalamata olives, pitted and chopped
2 teaspoons reishi mushroom powder (optional, see note)
1 1/4 cup warm water
olive oil for brushing

Instructions:

In a large bowl, whisk together the almond flour, potato starch, coconut flour, psyllium husks, rosemary, thyme, oregano, chia seeds, salt, yeast and reish mushroom powder if using. Stir in the olives until everything is well combined.
Make a well in the center of the bowl and pour in the water. Stir until the mixture is just combined. Gently knead the dough for a few minutes and shape into a ball. Return the dough to the bowl, cover with a kitchen towel, and let rest for 50 to 60 minutes at room temperature.
Line a baking sheet with parchment paper. Preheat an oven to 425°F and place the baking sheet in the oven while it is preheating.
Remove the baking pan from the oven and place the dough onto the pan. Using a sharp knife, make a few diagonal cuts across the top of the loaf about 1/2-inch or so deep. Brush with olive oil and sprinkle with a bit of sea salt.
Bake for 30 to 40 minutes until the bread has risen a bit and is golden brown on top. Remove from the oven and let sit on a wire rack to cool for 45 minutes.
Cut into slices and serve. Wrap leftover bread and store at room temperature for up to 2 days.
Note: Use any mushroom powder (porcini, shiitake, chaga or lion's mane) in place of reishi mushroom powder, or omit altogether.

Makes 1 10-inch round loaf