In a large bowl, put the yogurt, olive oil, apple cider vinegar and herbs of Provence. Mix well with a spoon.
Add almond flour, rice flour, baking soda, salt and olives. Mix with a spoon until all ingredients are well combined.
Grease a 7 inches / 18 cm diameter tin with olive oil and transfer the batter to the tin.
Cook for 20-25 minutes or until it reaches a golden color. And voilà! You can serve it warm or at room temperature.Bon appétit !
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.