Tuesday, December 21, 2010
Gluten Free Italian Herb Cheese Bread.
Among all the sweets I've been making this holiday season, there came a need for something savory to go with the pot roast we were having for Sunday dinner. "Salad?" my mom asked. I said "Nah, how about biscuits, bread?" It was too late in the day to be pulling out the yeast, but I knew a quick bread would be perfect. This is along the same lines as a beer bread, the savory version of zucchini or banana bread and it is gooood. I rarely make savory quick breads, but it might be time to start making more.
Gluten Free Italian Herb Cheese Bread
Adapted from The Gluten-Free Vegetarian Kitchen by Donna Klein
2 cups tapioca flour
1 1/2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 cup gluten free shredded Parmesan or Romano cheese
1/3 cup skim milk
2 tablespoons water
1 tablespoon olive oil
Preheat the oven to 400 degrees. F and lightly spray a 9x5'' loaf pan with cooking spray or oil.
In a large bowl, mix together the flour, baking powder and soda, herbs, salt and cheese until everything is well-combined. In a smaller bowl, whisk the milk, eggs, water and olive oil together. Add the wet ingredients to the dry ingredients, stirring very well. (No need to worry about overmixing here!)
Scrape the batter into the prepared pan and bake for 15 to 20 minutes or until a knife inserted in the center comes out clean and the top and edges are golden brown. Let cool slightly, then slice and serve. Any leftover bread can be wrapped well and frozen.