Gluten-free Greek Olive Baguettes Pain Paillasse Style Bread (Eliopsomo/ Ελιοψόμο)
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'Eliopsomo' translates to olive bread. Here I have created a gluten-free plant-based pain-paillasse style bread with a strong crust and the crumb is soft, chewy and moist.
Olives are not typically cooked with in Greece, they are great to pick at on the side to other mezze dishes. However, they work so well in this loaf recipe I'm certain you will love it too!
According to Greek mythology, the olive tree was the result of a contest between Athena, Goddess of Wisdom, and Poseidon, God of the Sea, as to who would become the protector of a newly built city in Attica (a historical region of Greece). The city would then be named after the God or Goddess who could give the citizens the most precious, useful and divine gift.
With his trident, Poseidon struck a rock and water rushed out, creating a spring of salty water, symbolizing his gift of sea power. Athena followed by planting her spear into the ground and produced the olive tree, an offering signifying fruitfulness and peace. The citizens chose the gift of Athena and named the city after her.
1 Hour 30 Minutes
8g (2.5 tsp) active dried yeast
20g (2 Tbsp) caster sugar
390g warm water, divided into 150g and 240g
20g psyllium husk (rough husk form)
130g white rice flour
100g tapioca starch
90g white teff flour
10g (2 tsp) sea salt
12g (2 tsp) apple cider vinegar
15 Pitted green or purple kalamata olives, chopped
3 Tbsp Greek extra virgin olive oil
In a small bowl, mix together the yeast, sugar and 150g warm water. Set aside for 10 minutes, until the mixture starts frothing.
In another small bowl, mix together the psyllium husk and 240g warm water. After a few minutes a thick gel will form.
In a large bowl of a stand mixer with dough hook attachment, add all the dry ingredients: 130g white rice flour, 100g tapioca starch, 90g white teff flour and 1 tsp sea salt until well combined.
On medium speed, add the yeast mixture, psyllium gel, olives and apple cider vinegar to the dry ingredients. Mix the dough for about 5 minutes until smooth and a ball begins to form.
Form into a ball, drizzle with olive oil to prevent from sticking.
Liberally sprinkle your proving basket (or a large bowl) with rice flour, tranfer your dough into the basket and sprinkle with more rice flour on top.
Cover with a damp tea towel (or I find a shower cap works very well) and allow to rise in a warm place for about 1 hour or until it has doubled in size.
Pre-heat the oven to 220ºC with a small empty baking tray or oven proof pot on the bottom rack of the oven.
Once risen, turn the dough out onto a floured surface, and gently pull it to form a long oblong. Divide the dough into 2 equal pieces by cutting it lengthways with a dough cutter and gently roll to create 2 bagettes.
Give each piece of dough 2-3 twists, then put them onto a baking tray lined with baking paper.
As you put the baking tray in the oven, add a cup of boiling water in the empty tray/ pot, the steam created will help the dough to rise.
Bake for 25-30 minutes at 220ºC.
Transfer the loaves onto a wire cooling rack and allow to cool.
This recipe keeps well in an air tight container for about 2-3 days or equally freeze and use when you like!
SERVE THIS WITH.
Psyllium husk - acts as a gluten substitute, but also high fibre and great for the gut. (Source)
Brown rice flour - is high in protein and fiber, which can help lower blood sugar levels and reduce body weight. It’s also rich in iron, B vitamins, magnesium and manganese, as well as plant compounds called lignans. Research suggests that lignans help protect against heart disease. (Source)
Buckwheat flour - is rich in fiber and nutrients and contains antioxidants that help the body fight inflammation. (Source)
Apple cider vinegar - not only helps to strengthen dough by making it more springy and allowing it to rise more easily, but has various healthful properties, including antimicrobial and antioxidant effects. (Source)
HAVE YOU MADE THIS?
Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.
Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.
Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.