ready in 3 h.
- 1 ¼ cups Potato starch
- 1 ¼ cups Almond flour
- ⅔ cup oat flour
- ½ cup Millet flour
- 1 tablespoon active dry yeast
- 2 teaspoons xanthan gum
- 1 ½ teaspoons salt
- 1.333 cups warm water
- 2 eggs
- 2 tablespoons olive oil
- 1 tablespoon honey
- 4 tablespoons Olives (pitted and halved)
- To garnish
Mix together the potato starch flour, almonds, oat flour and millet flour in a mixing bowl until well blended. Add the yeast, xanthan gum and salt and stir to combine.
Pour in the warm water, eggs, oil and honey and mix well to a soft dough. Work in the olives.
Place the dough in an oiled bowl. Cover and leave in a warm place for about 2 hours, until doubled in size.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking tray.
Divide the dough into 8-12 pieces and roll into finger shaped rolls. Make 1-2 deep cuts on top of each roll. Place on the baking tray.
Bake for 15-20 minutes, until the bread is browned and sounds hollow when tapped on the base. Place on a wire rack to cool completely. Garnish with thyme.