Monday, July 26, 2010
Friday, July 23, 2010
Monday, July 12, 2010
Try this gluten-free rosemary olive bread with red pepper hummus. Gluten-free cocktail breads are a party-giver's secret weapon. Bake, slice and freeze to be ready for any holiday gathering. And if you feel like going all out, make a selection of breads: sun-dried tomato, plain, caraway, onion or raisin walnut.
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
2T rosemary (dried and crushed or 1/2 T fresh and minced)
1T xanthan gum
2 tsp salt
3T well-drained black or green olives, minced
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, rosemary and flours on low, in mixer.
When yeast mixture is foamy, add to flours.
Mix egg whites, oil, olives 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.