Sun Dried Tomato Bread (gluten free)

A moist and succulent bread with a Mediterranean twist. Bread machine version.

1 T. yeast

¼ cup buttermilk powder
1¾ gluten free flour blend + ½ t. extra xanthan gum*

½ t. sea salt

2 T. agave nectar or honey
1 cup warm water, (115˚to 125˚)
2 eggs, room temperature
2 T. olive oil *

1½ t. cider vinegar

1½ T. garlic, finely minced

½ cup cooked white rice**

1/3 cup finely chopped sun-dried tomato**

Blend together dry ingredients with a whisk (first four ingredients). Mix the honey/agave nectar, eggs, oil and cider vinegar together. Stir in the garlic, cooked rice, and sun-dried tomato.

Pour the liquids (plus garlic, rice and tomato) into the bread machine pan. Pour in the dry ingredients and turn bread machine to Quick Bread or 2 hour setting (or gluten free setting if you have it).

When bread cycle is completely, immediately turn loaf out onto a cooling rack. Let cool before slicing.

Notes:*If not doing gluten free version, substitute wheat flour. **If using oil-packed sun dried tomatoes, reduce the olive oil in the recipe to 1 T. **I regularly add cooked rice to my bread recipes to act as a wonderful humectant.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Walnut Rosemary Herb Bread (gluten free)

This very special bread is baked in a pre-heated enamel or cast iron Dutch oven or can even be baked in a large lidded Pyrex bowl. The results are an immense round, beautifully crusted, fragrant loaf of bread, that is perfect for dipping in a garlic-seasoned olive oil with balsamic vinegar.

4 cups gluten free flour blend + 1 to 2 t. extra xanthan gum*

¼ cup buttermilk powder

1 t. salt

5 t. dry yeast

3 eggs, room temperature

1 t. apple cider vinegar

½ cup extra virgin olive oil, plus 5 T. to use in Dutch oven

1 T. honey 

1-1¾ cups water, warmed to 110-115 degrees

2-4 T. fresh rosemary, finely chopped

½ cup walnuts, chopped

Place dry ingredients (first four) in a large mixing bowl and whisk until well blended.
In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1½ cup of the warm water and stir to blend. Mix at low speed, slowly adding liquid to dry ingredients. Beat on medium speed for 2 minutes. If the dough is too stiff add another ¼ cup (or slightly more) warm water until a thick, shaggy dough forms.

Add walnuts and rosemary and mix just until evenly distributed. Scrape down sides of bowl with spatula and cover bowl with a tea towel. Allow to rest for 30 minutes.

Preheat oven to 400˚F while dough is resting. Pour 2-3 tablespoons of olive oil in the 2.5 quart enameled or cast iron Dutch oven or ceramic ovenproof casserole dish. Place the pan or bowl, without the lid on, in the oven and allow to preheat.

After the dough has rested, carefully scrape the bread dough into the preheated baking pan. Use a moistened spatula or the back of a large spoon that has been dipped in water to smooth the top of the dough.

Pour the extra two tablespoons of olive oil down the sides and over the top of the dough. Cover with lid and bake for 45 to 60 minutes, or until an instant thermometer inserted into the middle of the bread reads 205 degrees. This is a very large loaf, so be sure that the center is done.

Remove bread from pan and let cool somewhat before cutting. Eat this bread fresh, or allow to cool completely and freeze.

Notes: *Use regular wheat flour if not doing gluten free.

Makes: One very large mounded loaf of bread.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

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