If you weren't a baker before changing to a gluten free diet then the challenge of baking becomes even more daunting. Even if you occasionally baked and enjoy cooking, the challenge of gluten free baking is there. The ingredients have different properties and therefore take on different qualities than wheat flour.
I used to love Red Band self-rising wheat flour because it was quick and easy - No adding baking powder or yeast. So, in the beginning of our gluten free lifestyle change, mixes seemed easier to handle. One of my favorite brands for mixes at that time was the Gluten Free Pantry mixes in various types. However, they still had that gluten free taste when made. My endeavor to change that taste was how we came up with this delicious alternative which is a throw back to the Medieval stuffed bread of Italy.
Gluten Free Bread Mediterranean Style
1 Gluten Free Pantry French Bread/Pizza Crust mix
1 medium red onion chopped
5 medium mushrooms chopped
5-7 black olives pitted and chopped
2 cloves of garlic minced
Rosemary or Oregano (I use one or the other depending on my mood and at least use 1 tsp or more depending on desired flavor)
2 tablespoons of sunflower oil
Preheat oven to 350 degrees.
Mix up GF Pantry French Bread mix as directed on box for oven method. Spray loaf pan with non stick spray.
Saute onion, mushroom, garlic, and black olives in oil for just a couple minutes over medium in a skillet.
Fold sauteed vegetables and raosemary or oregano into the bread until throughly integrated.
Place mixture into sprayed loaf pan and place in 350 degree oven for about 40-45 minutes or until top of bread has become browned and crusted.
Take bread out and butter the top of it to replace in the oven and brown further for about 5 minutes.
Take finished bread in pan out of oven and let cool for about 5 minutes before taking the bread out of pan.
Cool the loaf off on rack for about 10 minutes and then cut & serve with drizzled olive oil.
Makes about 10 - 12 servings
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