Book of Yum

Sometimes a picture is worth a thousand words. I don’t know if this is one of those pictures, but let me assure you- the gluten-free vegetarian eggs benedict that we plated up for dinner the other night was definitely worthy of excess, whether it be in word or photographic tribute. I’ve only had eggs benedict twice in my lifetime, but I have to say, it’s one of my favorite ways to enjoy this week’s theme ingredient- the egg. What’s not to like about a freshly toasted crumpet (in this case a la Bette Hagman) topped with a perfectly poached egg and buttery rich hollandaise sauce? I couldn’t tell you. Except, perhaps the length of time involved in the project.

First you have to make crumpets from scratch, of course, because you’re a perfectionist and there just aren’t any pre-made ones that are any good. (If there are, please let me know!) Then you have to make the butter sauce- a delicate matter because it involves eggs, and eggs over a double boiler like nothing more than scrambling into unusable goo right before your panicked eyes. So, let’s say you wreck the first sauce. And then holler for DH, who somehow has a more delicate touch with a double boiler than you do. He makes the second sauce- perfectly, of course. The big show off. But then you redeem yourself by poaching the egg into a beautiful, neat little egg package while DH’s egg gets all gloopy and globby. Not that this is a competition, mind. But wait- this isn’t the ultimate eggs benedict. Don’t restaurant versions often have slices of salted meat bits? Of course, we don’t do that nasty meat stuff- but how about caramelized portobello mushroom slices, slowly sauteed in a cast iron pan with plenty of olive oil, salt, and pepper… Yes! And thus, a new vegetarian and gluten-free version of an eggs benedict recipe was born. DH was in breakfasty delight heaven, only slightly confused by the fact that it was seven o’clock at night when we enjoyed this particular meal. So if you can’t remember the last time you enjoyed eggs benedict, why not try making your own sometime soon, at any time of day. Your taste buds and loved ones will thank you for it.

But what is Eggs Benedict, and where did it come from? It seems to largely be celebrated in America, and according to some (rather dubious sources) the recipe appeared in American cookbooks as early as 1898. However, it also seems strikingly similar to a French provincial recipe called œufs bénédictine, so may ultimately have its origins in France. (source: Wikipedia)

I don’t know about you, but every time I see a bakery stand at the Farmer’s Market, or the bakery section of a gourmet grocery store, and see some beautiful herb-encrusted flatbread, I can’t help but get a little jealous. Bread can seem a little boring when it’s just plain, unflavored bread- oh, still yummy, but it doesn’t necessarily have the flavor kick to stand on its own as a meal. (I do love me a good vegetarian sandwich, though… with hummus, fresh basil, tomatoes and sprouts, maybe some cheese if I’m doing dairy- oh so good.) So that’s why I was inspired to create this olive herb flatbread for a recent gluten-free support group get-together. We have members with multiple allergies, so I made the recipe as allergen-friendly as possible, with no soy, dairy, eggs, bean flour, or nuts involved. I was inspired jointly by a Bette Hagman recipe in her “Gluten Free Gourmet Cooks Fast and Healthy” and a recipe for olive herb flatbread in my The Best 50 Olive Recipes (Best 50) cookbook. Basically, the balance of flour to liquid is the only thing similar to the Bette Hagman recipe, but it was helpful and I’m sure the original recipe (with rice and tapioca starch and seasoned with fennel and onion) would be good as well. However, for my creation I wanted a more healthful flour blend with some help from one of my favorite whole-grain gluten-free flours, teff. According to one online source, teff “contains 11% protein, 80% complex carbohydrate and 3% fat. It is an excellent source of essential amino acids, especially lysine, the amino acid that is most often deficient in grain foods. Teff contains more lysine than barley, millet, and wheat and slightly less than rice or oats. Teff is also an excellent source of fiber and iron, and has many times the amount of calcium, potassium and other essential minerals found in an equal amount of other grains.” These researchers were not well versed on the gluten-free diet, but uncontaminated, gluten-free teff flour can be found through Bob’s Red Mill or The Teff Company. I like teff for the whole-grain nutty brown flour flavor it imparts to baked goods, as well as its high fiber and protein, but I think it works best combined with other flours as it is in this recipe. So, why not give this fancy flatbread recipe a try, and see how you like it. Or, better yet, come up with your own fancy flavor combination, test it out, and tell me all about it in the comments?

Want more whole grain bread recipes?
Try Adeena’s Gluten-Free Rosemary Teff Dinner Roll Recipe
or my South American Socca Recipe
or this Apple Onion Fetta Socca Recipe
Or my Allergen-free Buckwheat Crepe Recipe

BytheBay also has a lovely recipe for Gluten-Free Kalamata Olive Rosemary Artisan Bread that looks very promising.

Got any other favorites? Share in the comments!
*Note- I was making other pizzas in the oven at the same time and the oven door was something of a revolving door, so the bread sank a little. However, it tasted great and the texture was very good, so I think it should be fine as long as you don’t overproof it and don’t open the oven while it’s baking!*