Mediterranean Olive Quick Bread

• 2.6 ounces white rice flour (about 1/2 cup)
• 2.3 ounces brown rice flour (about 1/2 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 1.3 ounces potato starch (about 1/4 cup)
• 0.9 ounce flaxseed meal (about 1/4 cup)
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup pitted kalamata olives, chopped
• 1 1/2 tablespoons chopped fresh rosemary
• 1/2 cup nonfat buttermilk
• 1/4 cup olive oil
• 2 tablespoons honey
• 2 large eggs
• Cooking spray

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and next 3 ingredients (through salt) in a medium bowl; stir with a whisk. Stir in olives and rosemary; make a well in center of mixture. Combine buttermilk and next 3 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
3. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350u0b0 for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

white rice, brown rice, flour, starch, meal, xanthan gum, baking soda, baking powder, salt, olives, rosemary, nonfat buttermilk, olive oil, honey, eggs, cooking spray

Taken from www.myrecipes.com/recipe/mediterranean-olive-quick-bread (may not work)