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
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
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!

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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Adeenas Gluten Free Rosemary Teff Dinner Roll Recipe

February 2nd, 2008 yum Posted in Baked Goods, Bread, Dinner Roll, Rosemary, Teff 67 Comments »


When it comes to gluten-free bread, I am difficult to please. After growing up on packaged Ener-g foods bread, I now can’t stand the stuff. Pamela’s bread mix makes me shudder, Bob’s Red Mill Hearty bread mix confuses my palate, and Kinnikinnick packaged, sliced bread just doesn’t do much for me. What I like best is a soft, warm loaf of bread fresh from the oven or bread machine, baked from one of the lovely recipes in “The Gluten-free Gourmet Bakes Bread.” Or, if I want to be really decadent, I’ll make Bette Hagman’s recipe for french bread from “More From the Gluten-Free Gourmet” for a dinner party. I don’t know how she makes white rice flour and tapioca starch taste SO GOOD, but it’s amazing, and that recipe has converted more than one glutenoid to having a favorable opinion of gluten-free breads. Actually, I can’t make enough of it, as a moderate party of glutenoids tears through a loaf before I can say, “Would you like some basil dipping oil with that?” So, I have my favorite recipes well established, and although I’ve flirted with recipes by Carol Fenster or gluten-free bread recipes found online, I always end up coming back to Bette. However, I had to add one more to my favorite bread recipes of all times when I discovered Adeena’s recipe for Gluten-free dinner rolls below. This recipe was added to the SillyYaks Yahoo group files in 2005 and everyone who tried it seemed to like it, so I was inspired to try it, especially when another member suggested adding a little teff flour and making it as rolls, rather than just bread. As I mixed up the dough I started to have a good feeling- after years of GF baking you can tell when a dough is going to be nice to work with and this stuff was gloriously elastic. I pulled out a glob to make into a roll and I was thrilled with how workable and easy-to-handle the dough was. I baked it up and had lovely, hearty brown gluten-free dinner rolls to enjoy with our dinner. I’ve made them many times over the years, and even served them at a Bay Area Celiac group get-together with very positive response. I wanted to post them here, but first asked Adeena’s permission, which she kindly granted. I’d been reading about some interesting baking techniques lately, so I decided to see what would happen if I tried them out- I was hoping for a hard, crunchy exterior with the same soft, tender interior that I’d been enjoying. Happily, the ol’ ice-cubes-in-the-oven technique, combined with a higher temperature for the first few minutes, did seem to create a crunchier crust, and brushing the rolls with egg wash, while not entirely necessary, gave them an attractive, glossy sheen. [Note: I also tried brushing them with milk, but found that egg wash created the best texture. See thumbnail photo below (#3) to see difference between egg brushed and milk brushed gloss.] Onion, rosemary, gourmet salt, and fresh thyme added another dimension to this tasty recipe, but you can experiment with your favorite seasonings to come up with a customized roll. I also tried sundried tomatoes in some of the rolls, but found that I preferred them without. This really is a great bread recipe. I’ve enjoyed them so much over the years I really wanted to share them with you. So thank you, Adeena, and thank you, M, for the brilliant idea to add teff and to bake these as rolls. Who knew gluten-free baking could be so much fun?

If you try this recipe, tell me what modifications you make and how they turned out! Also, do you have a favorite GF bread or roll recipe? Tell me about it in the comments!

Jill Elise of Hey that Tastes Good made Brilliant Herbed and apricot cardamom versions using sorghum. Oh Jill, won’t you share some???

freshrolls.jpg rolls3.jpg rollsnight.jpg

Adeenas Gluten-Free Hearty Rosemary-Thyme Dinner Roll Recipe
3 eggs – use Extra Large!
1/4 cup oil
1/4 cup sugar
1 1/4 cups milk
1 tsp. salt
1 TBSP xanthan gum
1/3 cup potato starch (NOT flour)
1 cup white rice flour
1 cup brown rice flour
1 cup tapioca starch
1/3 c. GF teff or buckwheat flour (M’s modification)
1 TBSP active dry yeast
1 tsp. apple cider vinegar

For rosemary thyme variation, mix chopped fresh thyme and rosemary, and dried onion flakes with a dash of olive oil and reserve.

If desired, minced sundried tomatoes, to taste

Garnish: More fresh, chopped rosemary (or dried), fresh thyme, chopped, black or kosher/gourmet salt (large crystals are key), dried onion flakes, and anything else you feel like.

Preheat Oven to 380 degrees.* Note: I actually started these at a higher temperature, more like 450, and then turned the temperature down, in the attempt to get a crunchier crust. Try experimenting with the temperature and see what you like. I’ll be trying different things the next time I make this recipe. :)

Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Add your rosemary thyme mix. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs. If you want sun dried tomatoes, add for the last minute or so of mixing.

Spray baking pan (cookie sheet type) with nonstick cooking spray and/or line with parchment paper.

Flour your hands with gluten free rice flour and grab a ball of dough from the mixing bowl. Gently shape it into a roll. Place it on the prepared cookie sheet. Make another roll, continuing until all dough has been used for rolls. (This part is fun!)

Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion), poppy seeds or sesame seeds if desired.

Let it rise in a warm place until doubled.(*edited)

Five minutes before you put the rolls in the oven, put ice cubes (in a pan) in the bottom rack of your oven and let them evaporate into steam. Open oven, put in your rack of rolls and let bake for 20-25 minutes. (Halfway through baking time, you may wish to turn over your rolls for even browning.)

Alternatively, place a pan w/ 1/4 to 1/2 inch of boiling water on the lowest rack in the oven 5 minutes before you put the bread in and leave in there until bread is done.

These two baking methods should result in a crunchier outer crust.

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