Saint Patrick’s Day: Gluten-Free Pantry Favorite Sandwich Bread Dill Onion Bread

March 17th, 2009 yum Posted in Bread, Gluten Free Pantry, Gluten Free Product Review, Holiday, St. Patricks Day, Vegetarian, onion 6 Comments »

Happy Saint Patrick’s Day! I don’t have a special gluten-free Irish Soda Bread recipe for you or anything like that, partially because I’ve been very busy working on a paper, and partly because I’ve never liked soda bread all that much. But I do have what may be the easiest, tastiest gluten-free bread recipe ever- and it even has a green twist!

The other morning as I sat surrounded by books, papers, and half-done translations, it occurred to me that what I needed was a lovely loaf of gluten-free bread. Happily, some time back I’d ordered a case of Gluten-Free pantry sandwich bread from Amazon and it is probably the easiest gluten-free bread mix in existence. The nice thing is you don’t even really need a gluten-free setting or fancy bread machine- it works just fine in a regular bread machine on a white bread setting, multiple punch down sessions or no. This is some beautiful, sturdy bread. But you may ask- what makes it a recipe? Good question.

Saint Patrick’s Day had been looming on the horizon. Ordinarily I love this holiday with its lovely excuse for (vegetarian) shepherd’s pie and gluten-free hard cider. But- this year I have deadlines and this little Baby Yum-to-be that is preventing much cooking and certainly preventing any imbibing of alcoholic beverage. Anyway, as the bread machine beeped at me to add something (five minutes before the rising period), I was suddenly seized by inspiration. I grabbed a big pinch of my favorite green herb, dill, and another big pinch of onion powder, and another of dried onion flakes and tossed them in. I watched them get mixed in and then sat back to my schoolwork. (Love this about the bread machine. Watching is optional.)

The house filled with this lovely onion bread smell… and I had a very good feeling. As always, the bread turned out beautifully, and the herbs were just right. It might not be Irish Soda bread, but to be honest, I like it better. (sorry Irish Soda Bread fans). I’ve always loved this bread mix for its reliability, tasty white-bread flavor, and texture- but this addition of herbs takes it to a whole other level. Try it with your favorite herbs- I think you will be impressed!

For traditionalists (the vegetarian, experimental types) I’ve also included my favorite vegan pot-pie recipe. It’s been posted before, but it’s such a favorite at our house that it only seems fair that it should have a second appearance- and besides, it missed St. Patrick’s day by a few weeks last year. Enjoy!

Did you feature a lovely Gluten-Free St. Patrick’s Day recipe on your blog? Share in the comments and I’ll start a recipe link list below!

Karina’s Kitchen Gluten-Free Millet Soda Bread Recipe
Sheltie Girl’s Gluten-Free Oat Irish Soda Farl Recipe

Non-Vegetarian Recipes:
Celiacs in the House’s Corned Beef and Cabbage

Gluten Free Pantry Dill Onion Bread Recipe
Ingredients
1 Gluten-Free Pantry Favorite Sandwich Bread Mix
Enclosed Yeast Packet

1 3/4 lukewarm water or milk
4 tbsp. butter, melted
1 egg and 2 egg whites, whisked together

1 tbsp. dill weed
2 tsp. onion powder
2 tsp. dried onion flakes

Directions
Place warmed liquid, butter and eggs in your bread machine. Top with favorite sandwich bread mix and make a small well for the yeast. (Or follow your bread machine directions if they differ.) You can add herbs on top or wait until the add cycle- up to you.

Set machine on white bread- medium or your favorite gluten-free bread cycle with only one rise period and press start. My cycle bakes for about an hour, for reference.

When bread is done, remove immediately and cool on a wire rack before cutting.

If you want warm bread, you can microwave on high for 20 seconds or toast it for crunchy bread. It tastes soft and wonderful for the first 2 days at least, in my opinion.

Notes
I have a Zojirushi bread machine, but this mix hasn’t failed me yet, even in non-programmable bread machines.
Awesome Vegan Veggie Pot Pie Recipe
Ingredients
Dough:
1 cup GF Flour blend
1/2 tsp salt
1/3 cup vegan or lactose free margarine (or organic shortening)
2 tbsp dairy free milk of choice (plain soy, rice, or almond)

Filling:
1 small onion, chopped
1 tbsp olive oil
1 lg. carrot, chopped
1/2 red, green, or yellow pepper, chopped
1 medium potato, finely chopped
1/3 cup frozen peas
1/2 cup crumbled tofu (OPTIONAL- I used tofu that had been marinated in a red wine vinaigrette with fresh herbs overnight)
Stem of one or two large portobello mushrooms, chopped
1/4 cup red lentils
1 cup vegetable stock (fresh, prepared, or made from veggie bullion cube)
1/2 tsp salt
1/4 tsp. blk pepper
1/4 tsp sage
1/2 tsp poultry seasoning
1/4 tsp cayenne pepper
2 tbsp teff flour (or other hearty, whole grain GF flour you like)
1/2 cup non-dairy milk

Directions
Whir the flour and salt together in your food processor, then add the margarine, pulse until it becomes mealy, and then add milk and combine. Remove and shape into a ball and chill for at least an hour.

When ready to assemble, place your ball of dough inside a sturdy, freezer proof gallon sized ziploc bag and roll your dough out inside the bag to fit the dish you’re planning on making your pot pie in. If you like you can refrigerate the rolled out dough (in its bag) for another half an hour or so before using it. If it cracks, steal a piece of dough from the borders and repair it as best you can.

Preheat oven to 400 degrees and grease a nice pie pan or other baking dish that you like. (8*8 or 8*6, whatever you have_

To make your filling: Heat your olive oil over medium heat in a nice, heavy pot and then add your onions, cooking until translucent. Throw in the carrot, pepper and cook a few more minutes. Add your potato, peas, tofu, portobello mushroom bits, lentils, stock, and seasonings (but not flour or milk!!) and bring to a boil, lowering heat and then simmering for 6 minutes or more. You want your lentils to be al dente. At last, sprinkle in your flour and add your milk, letting the dish thicken and stirring as needed.

Pop your filling into your prepared pan and cover with your prepared dough. Don’t sweat it if the dough cracks- it will just look more rustic that way! Cut into the dough attractively so steam can escape and bake for 25 minutes or until lightly browned.

Notes
This was sooo good! DH and I should have had this for St. Patrick’s Day. Utterly satisfying, and invigoratingly healthy.
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A Belated St. Patrick’s Day Recipe: Gluten-Free, Dairy-Free, Egg-Free Veggie Pot Pie

March 28th, 2008 yum Posted in Dairy Free, Egg Free, One Dish Meal, Potatoes, St. Patricks Day, Vegan 17 Comments »

veggiepotpie.jpg

Some recipes you just know are going to become part of your recipe repertoire as soon as you make them- or even, halfway through the cooking process when you first taste a component of the dish as it comes together and say “Woah, that’s really good.” This was one of those recipes. I’ve been looking for a good veggie pot pie recipe for ages. I had been making Bette Hagman’s vegetarian pot pie recipe- but DH wasn’t a fan of the smoke flavoring in it, and I guess I was looking for something more traditional. There’s a Irish pub down our street that we go to sometimes that has this pot pie (or shepherd’s pie, I suppose, to be more exact) that looks absolutely delicious, but is off limits for me for a multitude of reasons… The gluten gets in the way, of course, and then there’s the fact that it is brimming with protein bits that I am so not interested in. Nevertheless, I couldn’t help a twinge every time DH ordered it- I wanted my own veggie pot pie, emphasis on the veggie, sans gluten, of course. So when I stumbled across this recipe in La Dolce Vegan for a Veggie Pot Pie that (for once) did not rely on simple seasonings like soy sauce for the base, but instead was based in hearty, home-cookin veggies with a bit of this and that thrown in for flavor, I had a really good feeling about it and resolved to try it right away. I went for a simple approach with the crust- straight substitutions of gluten-free flours for the gluten. It might not be the flakiest or lightest crust, but it has great flavor and crisped up nicely. However, if you want a more sophisticated crust, you could try Pamela’s Mix based biscuits (see my earlier recipe), Bette Hagman’s drop biscuit crust, Gluten-Free Pantry’s pie crust mix (flakey but you’ll have a lot left over if you make a whole recipe) or your favorite pastry recipe. I liked the recipe I used because it was simple, simple, simple. The filling- why, it’s perfect the way it is, with a lovely balance of flavors and textures. I did modify the veggies a little to suit my palate, adding mushrooms and tofu (totally optional!!!), so feel free to add your own favorite veggies to taste. DH and I both were impressed with this recipe, and DH gobbled up his serving with marked enthusiasm. “yummy!” he said, and I have to agree. It’s too bad we were too late to make it for St. Patrick’s Day, but we were just in time for our weekday dinner… and I see this dish appearing on the menu many times in the future… for holidays… weekdays… and maybe next week. Mmm. It was that good. We served ours with a dollop of sweet potato mash, and it provided a nice, hearty burst of flavor contrast, but it can stand on its own as a one dish meal, anytime. So next time YOU are writhing with jealousy over some lovely pot pie at a restaurant that you can’t have- think of this recipe, and smile. And when you come home- that day or the next, whip up a pot pie of your very own, and see if you don’t have the glutenoids in your house jealous over YOUR pot pie for a change!

Looking for an awesome vegan
(Dairy free! Egg Free!) Cookbook? These are the favorites on my shelf.

Awesome Vegan Veggie Pot Pie Recipe
Ingredients
Dough:
1 cup GF Flour blend
1/2 tsp salt
1/3 cup vegan or lactose free margarine (or organic shortening)
2 tbsp dairy free milk of choice (plain soy, rice, or almond)

Filling:
1 small onion, chopped
1 tbsp olive oil
1 lg. carrot, chopped
1/2 red, green, or yellow pepper, chopped
1 medium potato, finely chopped
1/3 cup frozen peas
1/2 cup crumbled tofu (OPTIONAL- I used tofu that had been marinated in a red wine vinaigrette with fresh herbs overnight)
Stem of one or two large portobello mushrooms, chopped
1/4 cup red lentils
1 cup vegetable stock (fresh, prepared, or made from veggie bullion cube)
1/2 tsp salt
1/4 tsp. blk pepper
1/4 tsp sage
1/2 tsp poultry seasoning
1/4 tsp cayenne pepper
2 tbsp teff flour (or other hearty, whole grain GF flour you like)
1/2 cup non-dairy milk

Directions
Whir the flour and salt together in your food processor, then add the margarine, pulse until it becomes mealy, and then add milk and combine. Remove and shape into a ball and chill for at least an hour.

When ready to assemble, place your ball of dough inside a sturdy, freezer proof gallon sized ziploc bag and roll your dough out inside the bag to fit the dish you’re planning on making your pot pie in. If you like you can refrigerate the rolled out dough (in its bag) for another half an hour or so before using it. If it cracks, steal a piece of dough from the borders and repair it as best you can.

Preheat oven to 400 degrees and grease a nice pie pan or other baking dish that you like. (8*8 or 8*6, whatever you have_

To make your filling: Heat your olive oil over medium heat in a nice, heavy pot and then add your onions, cooking until translucent. Throw in the carrot, pepper and cook a few more minutes. Add your potato, peas, tofu, portobello mushroom bits, lentils, stock, and seasonings (but not flour or milk!!) and bring to a boil, lowering heat and then simmering for 6 minutes or more. You want your lentils to be al dente. At last, sprinkle in your flour and add your milk, letting the dish thicken and stirring as needed.

Pop your filling into your prepared pan and cover with your prepared dough. Don’t sweat it if the dough cracks- it will just look more rustic that way! Cut into the dough attractively so steam can escape and bake for 25 minutes or until lightly browned.

Notes
This was sooo good! DH and I should have had this for St. Patrick’s Day. Utterly satisfying, and invigoratingly healthy.
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