Tuesday, February 2, 2010

Yummm, bruschetta again, but gluten free of course!

bruschetta - in one word --  yummm, is that a word?

This is a food that I absolutely love, and feared would be gone from my palette since having to go gluten free. I love to make and serve it as an appetizer before a meal;  it not only smells and tastes delicious but gets the meal time conversation flowing easily.

  Since going gluten free, I always make my own bruschetta topping. Sometimes my stomach can't handle the store bought versions, it could be the presevatives, or maybe just to thick and acidic for me, I am not sure. I recently made my bruschetta this past Saturday night for my family, and thought I would share my basic recipe.

Bruschetta topping:

2 whole large washed ripe tomatoes 6"round
1 or 2 cloves garlic
1/4 c mayan or vidalia onion
1/2 tsp oregano
1/2 tsp basil ( in the summer I top with fresh chopped basil from my garden!)
1/4 tsp fresh ground pepper
shake or two of salt
2 Tbsp light olive oil for sautéing
1 Tbsp exrta virgin olive oil

Cut tomatoes into small cubes, I also remove seeds if possible
Saute' chopped garlic + onions in the olive oil - puffy white, but not carmalized
Add tomatoes, pepper, and cook on low heat for about 15 min, or until tomatoes cook down a bit. (similar to salsa)
Add salt, oregano and basil at the end.
When cooled a bit add the extra virgin olive oil
Makes about 8 oz.
*This makes enough topping for 1/2 loaf of GF bread

Toasted  Squares:
bread must be cool and rested before cutting into squares for bruschetta toasts - at least 3 hours or more
brush both sides with light olive oil
place under pre-heated broiler for about 2 minutes each side
sometimes I shave on hard parmesan cheese for added flavor
plate, serve and ready for toppings


Any loaf of gluten free bread will work, the one I use consists of white rice flour and tapioca flour - my adapted version of the Gluten Intolerance Group's receipe - GIG

Bread Loaf:
1 1/2 c rice flour
1 1/2 c tapicoa flour
2 Tbsp  sugar
1 Tbsp  zanthan gum
1/2 tsp salt
1 1/2 tsp of yeast granules
2 eggs
1/4 c shortening - crisco OR spectrum
1 tsp apple cider vinegar (sometimes I use wine vinegar too)
1 1/2 c warm water

1) Proof yeast in 1/2 c warm water
2) Combine flours ,sugar, xanthan gum, and salt in a heavy duty mixer
3) Add proofed yeast
4) Add egg, shortening, vinegar and remaining warm water
5) Beat until until mixed and smooth
6) Pour or spoon into loaf pan and smooth top of bread quickly 
7) Let rise on top of preheating oven for 30 minutes or more until dough doubles in size.
8) Brush top of loaf with 1 tbsp of melted butter, or olive oil
9) Bake in preheated oven 350* 50-60 min

*Best if eaten within 24 hours or can be frozen to enjoy another day

                                                                                            * rising bread loaf

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