Vegetarian Gluten Free Baked Goods: Gluten Free Kalamata Olive Quick bread Recipe

June 4th, 2009 yum Posted in Baked Goods, Bread, Onions, Rosemary, Vegetarian 3 Comments »

flatbread5The other day I was flipping through an old copy of Cooking Light and I came across an article on quickbread. Of course, all the recipes were full of gluten, but I was inspired by one recipe using sauteed onion and olive to add interest to an easy quickbread. It seemed like a natural to make it gluten-free, and I modified the seasonings to taste. It just goes to show that you never know where gluten-free inspiration will strike. Cooking Light is one of my favorite cooking magazines, despite the fact that it is neither vegetarian nor gluten-free in focus. What it DOES focus on is a large quantity of healthy recipes, and usually there are plenty that are either vegetarian or gluten-free naturally OR easily adapted. The seasonings that I used here remind me of my favorite Whole Foods gluten-free bakehouse sundried tomato bread- at a fraction of the price. I often think quick breads are rather dull- but in this bread, you won’t miss the yeast thanks to the lively seasonings!

Gluten Free Onion Rosemary Kalamata Olive Quickbread Recipe Yeast-free
Ingredients
1 tbsp. olive oil
1 cup minced onion
1 1/2 cups rebecca reilly brown rice flour mix*
1/2 cup millet flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp xanthan gum (optional)
1 cup low-fat buttermilk
2 tbsp. butter, melted
2 lg. egg whites
1/4 cup pitted kalamata olives
1 large sprig fresh rosemary, removed from twig and minced
dried oregano for sprinkling
flake kosher salt for sprinkling
GF cooking spray
Directions
Preheat oven to 350f.

Heat nonstick frypan on medium and add your olive oil. Once the oil is hot, add onions and saute until translucent. Reserve.

Spray 8*4 bread pan with cooking spray.

Whisk or sift together dry ingredients in a medium-large bowl. Whisk together buttermilk, butter, and egg whites in a small bowl, make a well in the dry ingredients and fold together gently. Add olives and rosemary to batter. Pour into prepared bread pan and sprinkle top with dried oregano and a little salt for texture and extra flavor.

Bake for 45 minutes or until center is baked. Cool in pan for 10 minutes, and then remove from pan and cool on a rack. Once cooled, slice and serve!

Notes
Rebecca Reilly’s GF Flour mix:
Made in bulk, proportions are
2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)
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Gluten-free Menu Swap and Meal Plan Monday

September 7th, 2008 yum Posted in Dressing of the Week, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Onions, Raspberry, Soy Free, Vegan, walnut 4 Comments »


Two weeks of menus! Crazy, I know, but we were away last weekend and I didn’t have time to come up with a menu until too late to share. But, since I made one, I thought I’d share it with you now along with this week’s menu. Gluten Free Mommy is hosting this week’s menu swap, with a theme ingredient of tomatoes. I may just have to blog about my beautiful heirloom tomatoes that I’ve been harvesting. You can find even more lovely menus at Org Junkie.

Week One: September 1- September 7
Monday: Gourmet American Sandwich
Roasted Red Pepper Avocado Clubs with White bean hummus on Gluten-Free Pantry Favorite Sandwich Bread (contains dairy)

Wednesday: Vegan
Southwestern Corn Casserole (La Dolce Vegan p. 169)
Spinach walnut salad (La Dolce Vegan p. 78)

Friday: Vegan, fusion Indian
Brown Rice
red lentil sauce (La Dolce Vegan p. 182)
Roasted Curry green beans

Saturday: Vegan
Tomato Peanut and Kale Pasta
From La Dolce Vegan p. 134- and it couldn’t be simpler! You simmer 1 can of tomato juice (I used Campbell’s) in a saucepan with 2 cups of finely diced kale (no stem) for about ten minutes, and then add 2 tbsp. of nut butter (peanut, almond, whatever) and 1-2 tsp. of chili-garlic sauce. Mix in cooked pasta and suddenly you have a great, vegan “cheesy” dish… Very simple and a great way to get DH’s and kids (cough cough) who would otherwise never eat kale to eat it without even noticing. Imagine my surprise when DH said it was good and asked for more… whahahah, all part of my evil plan.

Baked Good of the Week: Peach tartlette

Week Two: Sep 8-13
Monday: South Indian
Masala Dosa with Coconut Chutney

Tuesday: Chinese
Green Bean szechuan pepper Stir Fry with cashews
deep fried tofu
Jasmine Rice

Wednesday: Mediterranean
Chickpea Flour Socca with Green Garden not-ricotta and Roasted heirloom tomato topping
Jicama, Orange, and Fennel Salad (70)

Thursday: Italian
Zucchini Eggplant Lasagna (119) with homemade GF lasagna pasta

Friday: Indonesian/ vegetarian
Indonesian Brown Rice Vegetable Salad (51)

Baked Good of the Week: Cinnamon Sugar Baked Gluten-Free Donuts

Spinach Walnut Salad with Raspberry Vinaigrette
Ingredients
Dressing:
1 cup unsweetened raspberries (frozen)
3 tbsp. sugar
2 tbsp. olive oil
1 tbsp. flax oil (or other healthy oil)
1 tbsp red wine vinegar
1/4 tsp salt

Salad:
3 cups Baby spinach (enough for your desired servings)
1/2 small red onion, sliced very thinly
1/2 cup lightly toasted, chopped walnuts
1/4 cup fresh raspberries (optional)

Directions
Dressing:
Heat raspberries and sugar in a small saucepan and bring mixture to a boil, letting it boil for a few minutes, stirring constantly. Take off the heat. Strain raspberry mixture through a mesh strainer into a small bowl. Throw away seeds (unless you are impatient and just pitch the whole thing in the bowl like me, cough cough) and add remaining ingredients, whisking together or using automated whisk until emulsified.

Toss your clean, dry spinach with the red onion and walnuts. Garnish with raspberries and drizzle with dressing or let guests dress their own salad.

Notes
Enough for 3-4 servings. You may have extra dressing- the tragedy. :)
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