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Wheatless and Meatless: Gluten-Free Rosemary Olive Cocktail Loaves

by Guest in Featured Articles, Gluten Free, Recipes

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 gathering. Toast up frozen slices when you need them, or use these tasty loaves fresh out of the oven.

GLUTEN-FREE ROSEMARY OLIVE COCKTAIL LOAVES

Ingredients:

  • 2 Tbsp yeast
  • 2 Tbsp sugar
  • 12 oz 110 degree water
  • 1 cup sorghum flour
  • 1 cup brown rice flour
  • 2/3 cup garbanzo and fava flour
  • 1/3 cup tapioca flour
  • 2 Tbsp rosemary (dried and crushed or 1/2 Tbsp fresh and minced)
  • 1 Tbsp xanthan gum
  • 2 tsp salt
  • 3 Tbsp well-drained black or green olives, minced
  • 3 egg whites
  • 1 tsp vinegar
  • 2 Tbsp olive oil
  • 1 egg yolk mixed with 3 Tbsp water for egg wash
Instructions:
  1. Heat oven to 375 degrees.
  2. Mix sugar, water and yeast in small bowl.
  3. Mix salt, xanthan gum, rosemary and flours on low, in mixer.
  4. When yeast mixture is foamy, add to flours.
  5. Mix egg whites, oil, olives and vinegar in medium bowl.
  6. Add to mixer bowl.
  7. Mix on high for 4 minutes.
  8. Oil and dust bread pans with cornmeal.
  9. Ladle batter into pans.
  10. Spray loaves with cooking spray.
  11. With cool, wet spatula, smooth tops of loaves.
  12. Cover and let rise to double in warm place.
  13. Make angled cuts in loaves with razor blade.
  14. Bake until internal temperature is 200 degrees, about 15 minutes.
  15. After baking 5 minutes, brush with egg wash
  16. Cool to room temperature, out of pans, before slicing.
Note: Pans shown have 2 x 3.5 inch bottoms, this recipe makes 6 of these tiny loaves. Lower baking temp and lengthen baking time if using larger pans.

Wheatless and Meatless
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