Sunday, November 29, 2009


This gluten-free onion bread might look reserved, but it packs a real flavor punch. Try it with a bit of creamy goat cheese and a sprinkle of chopped dill.Gluten-free cocktail breads are a party-giver's secret weapon. Bake, slice and freeze to be ready for any holiday gathering.


2 T yeast

2 T sugar

12 oz 110 degree water

1c sorghum flour

1c brown rice flour

2/3 c garfava flour

1/3 c cornstarch

1T xanthan gum

1T onion powder

3T dried onion flakes

2 tsp salt

3 egg whites

1 tsp vinegar

2 T olive oil


Heat oven to 375 degrees.


Mix sugar, water and yeast in small bowl. 

Mix salt, xanthan gum, onion powder, onion flakes and flours on low, in mixer.

When yeast mixture is foamy, add to flours.

Mix egg whites, oil and vinegar in medium bowl. 

Add to mixer bowl.

Mix on high for 4 minutes.

Oil and dust bread pans with cornmeal.

Ladle batter into pans.

Spray loaves with cooking spray.

With cool, wet spatula, smooth tops of loaves.

Cover and let rise to double in warm place. 

Make angled cuts in loaves with razor blade.

Bake until internal temperature is 200 degrees, about 15 minutes.

Cool to room temp, out of pans, before slicing.

Note: Pans shown have 2x3.5 inch bottoms, this recipe makes 6 of these tiny loaves. Lower baking temp and lengthen baking time if using larger pans.

Here's the sweeter version, gluten free raisin walnut cocktail loaves

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