Gluten Free Bread: Sourdough Herb Bread

Ingredients:  Dry

2 1/4 cups Gluten free all purpose flour
3/4 cup teff flour
1 cup buttermilk or 4Tbs buttermilk powder plus 1 cup water
3/4 cup Parmesan cheese
1 tsp garlic powder 1/2 tsp basil
1/2 tsp Italian seasoning
1/2 tsp oregano
1 tsp Celtic sea salt
2 tsp yeast
3/4 tsp dough enhancer (0ptional)

Ingredients:  Wet

2 large eggs

1 cup sourdough starter

3/4 cup warm water

3/4 cup ricotta cheese

1/4 cup honey or agave nectar

1/4 cup melted coconut oil or butter

1 tsp apple cider vinegar

Mix all wet ingredients well.  Mix all dry ingredients well.  Mix dry ingredients into wet ingredients.  Pour into greased 9″X5″ loaf pan.  Bake 350 degrees for 45-50 minutes or until it sounds hollow. When you take the bread out of the oven you can sprinkle shredded cheddar or Parmesan cheese on the top (optional.)

Take the bread out of the pan and place on wire rack to cool.  Slice and freeze if you want to use as sandwich bread.

I serve this with anything that garlic bread would go with.  Sometimes we use it as dipping bread for olive oil and balsamic vinegar.  This makes awesome grilled cheese/tomato sandwiches.  I also like to toast it and serve with fried egg and grated Parmesan cheese.

Bread Dipping Oil Recipe

Ingredients

•olive oil (enough to cover plate)

•Parmesan cheese (little, or a lot, whatever you like… the good stuff is the best, but needs to be grated into the oil)

•cracked pepper (not to much, maybe 1/5 of Parmesan cheese)

•balsamic vinegar (this is the “secret” ingredient… but don’t use too

much just about 5-7 drops is enough)

Directions
1.Combine in shallow bowl or plate.
2.Enjoy! Trust me the vinegar gives it a kick and it is great!

Option:  I have made rolls out of the dough instead of bread.  They don’t rise too much bigger than what they start out so keep that under consideration when making them.  These are great gluten free bread rolls to serve with soup, chili or with dinner.

Even you friends and family who are not gluten free will love these.

Gluten Free Bread Recipe:

Ingredients:

1/2 Cup Kinni-Kwik Bread & Bun Mix

1 Cup Tapioca Flour

2/3 cup milk

2 tsp coconut oil melted

1 tsp Xanthan gum

¼-1/2 cup Rice flour for rolling out bread dough

Mix all of the dry ingredients above (minus the rice flour) then add coconut oil and stir in wet ingredients.

Mix until you have a ball of dough that is firm but sticky. (The dough ball will pull away from the sides of the bowl and not flop back to the sides.)

Spread some rice flour on your counter and dump the dough onto the flour.

Knead and roll the dough until it forms a soft ball of dough.  Place ball of dough into a clean lightly greased bowl and let rest for 1 hour or so.

Form ball into a log and cut into 8-10 equal sized pieces. (It helps to grease your hands with a little butter or oil and roll on a cutting board.)

Roll each of the pieces into a rope approximately 6-8 inches long.    Transfer ropes into a bowl containing the following ingredients:                      

3 Tbs olive oil

4 cloves minced garlic

1 tsp Celtic sea salt

1 Tbs melted Butter

Carefully, tie each rope into a knot. Place on stone or lightly buttered baking sheet and bake at 350 degrees for 35 - 40 minutes or until golden brown.

(Lightly brush the rolls with leftover oil mixture or butter when they come out of the oven.) Transfer to a wire rack to cool.

Option:

Add 1 ½ tsp fresh chopped rosemary or 1 ½ tsp of Italian herb seasoning to oil and butter mixture.  Sprinkle with grated Parmesan cheese when you take them out of the oven.

These gluten free Garlic Salt Knots are best when served warm from the oven.