Green olives and grated parmesan stud a quick bread built on a gluten-free flour blend, with egg, buttermilk, and melted butter whisked in for a rich, savory loaf baked in a moderate oven.
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Preheat oven to 325° F.
Whisk together flour, powder, salt, and soda in one bowl.
In separate bowl, whisk together egg, buttermilk and melted butter.
Mix wet into dry until just combined. Add olives and parmesan.
Pour batter into muffin molds.
for 30-45 minutes , or until toothpick inserted in bread comes out clean.
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