Gluten-Free Recipes for Breads



English Scones

May 21, 2019

A gluten-free Mother’s Day treat!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh


I saw the original wheat flour dough for this recipe in one of my English cookbooks and made gluten-free version of the dough, tried it, liked dough, but was bored by filling  But since then I have used my gluten-free version of the dough to make scones, non-yeast cinnamon buns, non-yeast Stromboli, yeast and non-yeast Lithuanian bacon buns, and Italian sweet ricotta Easter Pie. All of this just by altering amount of sugar, butter and type of liquid from fat free milk to heavy cream.

This pastry is a cross between pie crust and cookie dough—soft, rises due to baking powder, very rich.

In all my hands-on wheat flour cooking classes as well as brunch parties for clients, I always had to make my English scones, with raspberry jam and whipped cream with Chambord, or peach jam and cream with peach schnapps. Clients would stand in kitchen watching me make scones, unable to believe that people still baked real food. Scones are a part of life in England, cream teas, Sunday afternoon tea. My mother used to make them by the hundreds for church fair.

Gluten-Free English Scones
Makes 6 scones

Ingredients:

  • 5 oz (1 cup less 1 tbsp, 140g) King Arthur gluten-free all purpose flour – no baking powder or xanthan gum. Available in 24 oz box in grocery store.
  • 3 oz (¾ c, 84 g) almond flour – note finely ground almond flour (white) is less volume than more coarsely ground almond flour or almond meal (freckly), that’s why I weigh. Too much or too little by volume will alter recipe. Not all measuring cups are accurate.
  • ¼ c (1 oz, 28 g) powdered (icing) sugar
  • ¾ stick (3 oz, 84 g) cold butter
  • 2 tsp (10ml) gluten-free baking powder
  • pinch of salt
  • ½ tsp (3 ml) xanthan gum, ¼ tsp xg crumbled too much even when cold.
  • 1 egg
  • 1 tsp (5 ml) gf vanilla extract, almond if doing more almond filling.
  • ¼ c (60ml, 2oz)- 1/3 c cream.  I use cream for scones for a richer taste, but also a more tender dough that will crumble a bit when warm, it doesn’t need more xanthan gum.  I use 1/4c cream if I am baking scones on a baking sheet where they will spread. If you are putting scones into mini whoopie pie tins or a ‘shape’ then I use 1/3 c for dough so it’s moister but will spread without walls to contain scone.

Directions:

  1. Mix gluten-free flour, almond flour, sugar, xg, baking powder and salt together, then rub in cold butter until resembles fine breadcrumbs. Food processor is quickest.
  2. Mix egg, cream and extract together and whisk with a fork to blend egg.
  3. You can add liquid mix to dry mix in food processor and pulse to combine.  For scones I prefer to take dry mix from food processor into 4 cup bowl, add liquid and stir until combined.  Gently knead a few times with white rice flour.
  4. Pat dough into roughly 6 inch circle, Cut into 6 pieces, separate and place on lined cookie sheet or skillet and bake at 400 for 20-25 minutes.  Scones should have risen, be a nice light golden brown color, and look fluffy inside when you break one open. Round each piece into a ball to cook in mini whoopie tin etc.
  5. Remove from oven, let cool slightly.  If you try to halve scones too soon, they will disintegrate. Then halve and serve with good raspberry jam (my favorite) topped with imported clotted cream – about $5 for 6 oz jar in specialty cheese section of my regular grocery store. Or just whip and sweeten some heavy cream.
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Date and Walnut Irish Soda Bread

March 6, 2019

Date and Walnut Irish Soda Bread

A delicious recipe for gluten-free Irish soda bread featuring dates and walnuts

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I keep playing with the recipe for gluten-free Irish soda bread trying to get a taste even closer to what I grew up with. Both my parents were born in Southern Ireland, so soda bread was almost a daily bread growing up, even in London, England.

Gluten-Free Irish Soda Bread with Dates and Walnuts


Ingredients:

  • 1 c (5+3/4 oz, 160g) the brown rice, potato starch, tapioca starch mix (King Arthur, Annalise Roberts, Authentic Foods) OR 1c (4oz, 112g) my gluten-free blend (see recipe below) and 1/2 c (2oz, 56 g) almond flour
  • 1⁄2 c Teff Flour (2+1/2 oz, 70g)
  • 1⁄2 c Millet Flour (2 oz, 60g)
  • 1 tsp (5 ml) baking powder – I use Rumford’s labeled gluten-free
  • 1⁄2 tsp salt
  • 1⁄2 tsp (3ml) xanthan gum
  • 1 tbsp (15ml) sugar
  • 2 tbsp (30ml) butter or substitute
  • 6 Medjool dates, pits removed and cut into small pieces. (about $5.99/lb box in my local market)
  • 1⁄2 c (2 oz, 56 g) chopped walnuts, toasted – Mariani brand has started labeling their nuts gluten-free. I toast all my walnuts at one time and store them.
  • 1+1/4 c (10 fl oz, 300ml) milk (fat free milk or soured almond milk)
  • 1⁄4 c (60 ml) plain Greek yogurt
  • 1+1/2 (8 ml) tsp baking soda (aka bicarbonate of soda in UK)


Directions:

1. Preheat oven to 400*.
2. In a wide shallow bowl mix flours, baking powder, salt, xanthan gum and sugar.
3. Rub butter into flour mix until it resembles fine breadcrumbs. Or in food processor and then turn into mixing bowl. Stir in chopped dates and walnuts.
4. Whisk baking soda into milk and yogurt in 2 c jug. Many older English recipes have you stir baking soda into liquid ingredients so it dissolves. Otherwise you can taste nasty, metallic flavor in your mouth from too much baking soda or baking soda left in lumps. That metallic taste is why so many people don’t like soda bread.
5. Stir milk mix into dry mix with a wooden spoon or spatula until mix resembles quite a sticky dough, not a dry dough. I described it as looking like concrete as you mixed it due to color of flours. Very wet to start. Depending on how carefully you measured ingredients and brands used, the flour mix might suck up liquid and be quite dry, needing more of the milk. Weather conditions, humidity all make a difference to dryness of flours. If you think mix is too wet, wait a moment or two. I find that baking powder and xanthan gum almost immediately thicken dough so it is scoopable. You do want it to be sticky, so it is not dry on baking. This dough is dark colored so it is difficult to see if it needs more liquid. Stir to the very bottom of the mixing bowl.
6. Scoop dough onto greased skillet that is roughly 10” across top. You can bake in smaller skillet for thicker loaf. Remember gluten free tends to spread so I always cook it in a ‘container’.
7. Bake in preheated oven for about 45 minutes. Even though bread might look cooked, if you break off a piece and it still tastes a bit grainy and bitter soda, it needs more cooking. When thoroughly cooked there shouldn’t be a soda aftertaste. Cook until bread is well risen, hard on top to the touch and sound hollow if you tap the bottom of the bread. Any white specks showing in bread is yogurt not mixed in and that almost always happens.
8. Remove from oven and place on cooling rack. Rub with butter if you want. Wrap in clean cloth to soften crust if you want. I love the crunchy, nutty flavor crust so I prefer it crisp.
9. Serve with egg and smoked salmon torte or toast for breakfast with marmalade, or straight from the oven hot with butter melting. Also great with cheese.

My Gluten-Free Mix (Rice Free)


Ingredients:

  • 1⁄2 cup potato starch or arrowroot starch for those with nightshades.
  • 1⁄4 c tapioca starch – note there is a difference in tapioca starch from different brands.
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill.


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Indulgent Mini Cornbreads

November 5, 2015

Indulgent Mini Cornbreads


From Oonagh Williams of Royal Temptations Catering

Want more recipes from Chef Oonagh? Keep an eye out for her column in NFCA’s December 2014 newsletter, hitting inboxes on December 4.

I wanted a more indulgent corn bread. I remember the soft, buttery, cake-like corn breads often served in restaurants that my husband can eat. Sorry, New England-style is sweet. My everyday cornbread has fat-free milk or almond milk, olive oil and liquid egg substitute. Very tasty without the fat calories. This version is just from cornmeal. I find that I like the “grittiness” of Arrowhead Mills cornmeal, (labeled gluten-free). Other friends like coarser or smoother corn meals. Bob’s Red Mill make both. Their version is grittier since it is stone ground, but more nutritious. A coarser corn meal might also make a drier cornbread.

I should remember not to experiment with a recipe when I am busy, with my husband home and back aching. I ended up making these with 5 oz. 10 Tbsp. of butter instead of the 6 Tbsp. I tell you in the recipe. So beyond indulgent to evil! They were very good, but the butter quantity is crazy. So stick with the 6 Tbsp. recipe. It’s still a lot of butter.

Makes 6 mini loaves, a little bigger than 2×4”Gluten-Free Indulgent Mini Cornbreads

Ingredients:

  • 3 oz. 6 Tbsp. (85g) soft butter or substitute, melted
  • 1/3 cup (2+1/2 oz., 70g) sugar
  • 1 egg
  • 1 tsp. (5ml) gluten-free vanilla extract
  • 1 cup (5 oz., 145g) labeled gluten-free cornmeal
  • 1/2 tsp. baking soda
  • 1/8 tsp xanthan gum (They are crumbly without xanthan gum. My husband complained, I didn’t mind.)
  • ½ cup (120 ml., 4 fl. oz.) buttermilk (Add 1 tsp. lemon juice to almond milk etc. for dairy-free. In New Hampshire, we can easily buy “real” buttermilk.)
  • Pinch of salt
  • Maple syrup to finish

Directions:

  1. Preheat oven to 375 degrees and grease 6 cavity mini loaf pan.
  2. Place all ingredients in bowl and beat with an electric mixer for about 2 minutes until creamy and fluffy. If the mixture looks too stiff, add 1-2 Tbsp. more buttermilk.
  3. Scoop into greased mini loaf pans and smooth surface.
  4. Bake in preheated oven for 15 minutes until risen and golden brown.
  5. Brush tops of warm cornbread with maple syrup. Of course you can also whip some maple syrup into soft butter to serve with cornbread.

Alternative Suggestions:You can add some chopped jalapeñoes, cheese, herbs, bits of bacon, red pepper.

Watch me on New Hampshire’s ABC TV on Wednesday, November 19, 2014 for something deliciously gluten-free. On Friday, December 12, 2014, I’ll be making my gluten-free Kahlua tipsy cake at the producer’s request. She doesn’t mind it’s gluten-free, even though she’s a wheat eater.

Chef Oonagh’s son was diagnosed over 5 years ago with no previous symptoms. She has non-celiac gluten sensitivity, but with celiac disease markers, and has cousins with celiac disease. Chef Oonagh is British, has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire. Chef Oonagh will be speaking at the GFAF Expos in Springfield, Massachusetts in October and Dallas, Texas in November. Chef Oonagh has just returned from speaking and teaching gluten-free cooking classes to a support group in Dallas and Fort Worth. ‘Like’ Chef Oonagh at Gluten Free Cooking with Oonagh on FB where she posts links to her recipes, her Delicious Gluten Free cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at [email protected].


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Jill and Stella’s Gluten-Free Banana Bread

Jill and Stella’s Gluten-Free Banana Bread

Jill and Stella’s Gluten Free Banana Bread

When my daughter Stella was diagnosed with celiac disease, we discovered that we love to bake together. Naturally, we bake a lot of cookies, but one of our favorite family traditions is baking gluten-free banana bread. It’s super easy and totally delicious for breakfast, an after school snack or to give away as a gift. Maybe it will become a family tradition in your house, too!

Ingredients:

  • 3 over-ripe bananas
  • ¾ cup of your favorite sugar
  • 1 egg
  • 4 T. butter
  • 1 ½ cups all-purpose gluten free flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. cinnamon

Directions:

1. Preheat oven to 325 degrees and grease a 9″ x 5″ loaf pan.

2. Mash bananas (you should have 1 cup) and beat in sugar, egg and butter.

3. In another bowl, stir together gluten-free flour, salt, baking soda and cinnamon.

4. Add banana mixture to the dry ingredients.

5. Stir until mixed and pour into pan.

6. Bake for 55 to 60 minutes.


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American Popovers (British Yorkshire Pudding)

American Popovers (British Yorkshire Pudding)


From Chef Oonagh Williams of Royal Temptations Catering

Makes 6 muffin tops

Ingredients:

  • 3 large eggsGluten-Free Popovers or Yorkshire Pudding
  • ½ cup Oonagh’s Gluten-Free Flour Mix
  • ¼ tsp xanthan gum
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard powder (make sure it’s gluten-free)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped green tops of green onions
  • ½ cup milk (whole milk is best)
  • Salt and pepper to taste
  • 2 Tbsp olive oil
  • ¼ stick of butter, melted (optional)

Directions:

1. Preheat oven to 425 degrees.

2. Place 6 muffin tops tray and oil in oven to heat while oven preheats.

3. Whisk eggs in a large bowl until slightly fluffy, about 1 minute.

4. Add flour, xanthan gum, garlic powder, mustard, herbs, milk, salt and pepper to taste and beat just to blend. Let stand for about 5 minutes. Batter should be pourable, but neither runny nor stiff.

5. Remove pan from oven, divide hot melted butter evenly between holes (1 teaspoon in each) and pour in batter, about ¼ cup per hole. Batter will sizzle as it hits hot pan and immediately start forming a skin on edges. The pan must be hot.

6. Immediately put pan in oven and cook for about 15-20 minutes until puddings are deep golden brown, have risen all the way around the pan, normally quite unevenly and very little flat area. The more you bake them, the crispier they become with no soft areas.

7. Remove from oven and immediately serve since they will rapidly deflate. Serve onto a heated plate plus hot gluten-free gravy as they go cold rapidly.

Tips & Alternatives:

For a sweet version to serve at breakfast: Add 1 tsp. vanilla or almond extract, 2 tsp. sugar, and a bit of orange zest. Serve with warmed maple syrup, cinnamon sugar, powdered sugar and melted butter.


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Quinoa Banana (or Apple or Pear) Bread

June 5, 2015

Quinoa Banana (or Apple or Pear) Bread


From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 2 tbsp oil
  • ¼ cup non-fat vanilla yogurt (for dairy-free, use almond milk)
  • 1 cup sugar (use 2 tbsp less than this if you don’t want it too sweet)
  • 2 large eggs (for egg-free, use 2 tbsp flax seed meal and 6 tbsp water)
  • 1 1/2 tsp vanilla extractGluten-Free Quinoa Banana Bread
  • 1/2 cup quinoa flakes (You can substitute 2/3 cup of gluten-free rolled oats.)
  • ¼ cup almond meal
  • ¼ cup Oonagh’s Gluten-Free Flour Mix
  • 1/2 tsp xanthan gum
  • 1 tbsp cinnamon
  • 2 tsp gluten-free baking powder
  • salt
  • 2 medium to large very ripe bananas, peeled and mashed
  • 1/2 cup chopped nuts (I use pecans)
  • 1/2 cup raisins (or other dried fruit)

Directions:

1. Do not preheat oven. Quinoa flakes and oatmeal need the extra 20 minutes of oven heating to temp for them to soften; otherwise, they stay hard, gritty and dry. The flakes also continue to soften as the cooked bread cools.

2. Beat oil, yogurt (milk), sugar and eggs (flax seed meal mix) together for 2 minutes until plenty of air bubbles are visible.

3. Add vanilla and stir dry ingredients into egg mix.

4. Add bananas, nuts, and raisins, and blend thoroughly.

5. Place dough in greased and gluten-free floured 8”x8” pan. Since many cooking sprays contain soy lecithin and people vary in their tolerance of soy lecithin, I use a paper towel with some olive oil to grease the baking dish.

6. Now turn the oven on to 350 degrees and place the pan in the oven. Let the pan sit for 20 minutes while the oven heats.

7. Once the oven has reached temperature, bake for about 45-60 minutes. As the cake rises, it gets darker, feels soft on top but not wobbly. Insert a toothpick to check when it’s done. Remove from oven and cool completely before cutting.

Tips & Alternatives:

Instead of bananas, use 1 large cored and shredded Gala, Fuji or Braeburn apple or pear.

If using gluten-free oats instead of quinoa, expect a softer, almost custardy banana bread.


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Mock “French Bread” Crostini

Mock “French Bread” Crostini


From Chef Oonagh Williams of Royal Temptations Catering

I’ve made various gluten-free French breads, bought gluten-free French breads, but none of them came close to regular wheat French bread. I have found a trick that uses gluten-free bagels to make crostini. Here’s how:

1. If frozen, let gluten-free bagel thaw, then cut down through bread to make slices in whatever thickness you desire.

2. Bake the slices in a single layer at 350 degrees until they are as crisp.

3. Top with fresh Bean Salsa or your favorite dip.

Tips and Alternatives:

Don‘t let them get too brown or they shatter when you try to bite into them.

You do need them to be hard if you are going to put toppings on in advance of party as bread will soften under toppings.


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Irish Soda Bread: 2015 Version

May 5, 2015

Irish Soda Bread: 2015 Version


From Chef Oonagh Williams of Royal Temptations Catering

Irish Soda Bread

So this is tweaking my gluten-free soda bread recipe even more. Remember that it is very difficult to reproduce the tastes of these original dishes since they were prepared at a time when all food was extremely fresh. In Ireland, we had our own butter and milk, the flour came from a local mill, and your meat and vegetables were from your own land, particularly in the country.

I keep playing with the recipe for Irish soda bread, trying to get a taste even closer to what I grew up with. Both my parents were born in Southern Ireland, so soda bread was almost a daily bread growing up, even in London, England. I like a crusty outside, but my mother’s was always softer. This is a stronger flour blend, so it needs more liquid.

Makes 7-8 large scones. A #40, 2 Tbsp. scoop makes 20 mini scones for 20-25 minutes of cooking. I mixed Kerrygold shredded Irish cheddar with some Kerrygold butter to make a spread for scones. Kerrygold is genuine made in Ireland butter and cheese.

Ingredients:

  • 1 cup (5+3/4 oz., 160 g) brown rice, potato starch, tapioca starch mix (Some suggestions include King Arthur, Annalise Roberts, Authentic Foods. Always be sure to double check the label to ensure it is gluten-free)
  • ½ cup teff flour (2+1/2 oz., 70 g)
  • ½ cup millet flour (2 oz., 60 g)
  • 1 tsp. (5 ml) baking powder (I use Rumford’s labeled gluten-free)
  • ½ tsp. salt (Some people might like more salt if they are heavy salt eaters.)
  • ½ tsp. xanthan gum
  • 1 Tbsp. (15ml) sugar
  • 2 Tbsp. butter
  • 1+1/4 cup (10 fl. oz.) buttermilk
  • 1+1/4 tsp. baking soda (Also known as bicarbonate of soda in the UK)

Directions:

  1. Preheat oven to 400*.
  2. In a wide shallow bowl mix flours, baking powder, salt, xanthan gum and sugar.
  3. Rub butter into flour mix until it resembles fine breadcrumbs.
  4. Stir baking soda into buttermilk. Many older English recipes have you stir baking soda into liquid ingredients so it dissolves. Otherwise, you can taste an unpleasant metallic flavor in your mouth from too much baking soda or baking soda left in lumps. That metallic taste is why so many people don’t like soda bread.
  5. Stir buttermilk mix into dry mix with a wooden spoon or spatula until mix resembles quite a sticky dough, not a dry dough. Depending on how carefully you measured ingredients and brands used, the flour mix might suck up liquid and be quite dry, needing more of the buttermilk. Weather conditions, like humidity, make a difference to the dryness of flours. If you think mix is too wet, wait a moment or two. I find that baking powder and xanthan gum almost immediately thicken dough so it is scoopable. You do want it to be sticky, so it is not dry on baking. This dough is dark colored so it is difficult to see if it needs more liquid. Stir to the very bottom of the mixing bowl.
  6. Scoop dough onto lined cookie sheet using roughly a quarter cup scoop.
  7. Bake in preheated oven for about 30 minutes. Even though bread might look cooked, if you break off a piece and it still tastes a bit grainy and bitter soda, it needs more cooking. When thoroughly cooked there shouldn’t be a soda aftertaste. Cook until bread is well risen, hard on top to the touch and sounds hollow if you tap the bottom of the breads.
  8. Remove from oven and place on cooling rack. Rub with butter if you want. Wrap in clean cloth to soften crust if you want. I love the crunchy, nutty crust so I prefer it crisp.
  9. Serve with egg and smoked salmon torte or toast for breakfast with marmelade, or straight from the oven hot with butter melting. We had soda bread and smoked salmon for our wedding and our son’s Christening.

About Chef Oonagh Williams

Chef Oonagh WilliamsChef Oonagh Williams has just been chosen as one of New Hampshire’s WZID’s Outstanding Women for 2015. See her at the WZID Women’s Expo Saturday, March 7 and watch her on WMUR’s Cooks Corner on Friday, March 13 with St. Patrick’s Day recipes. Like her at Gluten Free Cooking with Oonagh on Facebook. Chef Oonagh will be at Concord Co-Op on Thursday, March 12, Atkinson Library on Tuesday, March 24 and Westford MA on Thursday, March 26 – programs on the power of food – best medicine or worse poison. Chef Oonagh also does Corporate Lunch ‘n Learns and speaks at various celiac disease conferences. Check the newsletter archives for more of Chef Oonagh’s St. Patricks Day recipes, beef in gluten-free beer, Irish Chicken Rolls, Sticky Toffee puddings and more.


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Gluten-Free Roasted Garlic Cheese Bread

Gluten-Free Roasted Garlic Cheese Bread


From Oonagh Williams of Royal Temptations Catering

Roasted Garlic Cheese Bread

I just wing the ingredients quantities depending on what I’m feeling and have available.

Ingredients:

  • Roasted garlic in olive oil
  • Butter
  • Mozzarella cheese or 4-5 cheese Italian blend
  • Parmesan cheese
  • Green of green onion
  • Chopped fresh parsley or basil
  • Your choice of gluten-free bread product

Directions:

  1. Roasted garlic has become the next “in-thing,” but I can’t stand roasting a whole head and then having to laboriously squeeze out the garlic to use it. So I buy peeled garlic (from Gilford CA, called ‘the Garlic Capital of the world, from Costco) put the garlic in a small pan, cover with olive oil and leave the garlic to cook as slowly as possible on top of the stove or in the oven stirring it occasionally so it cooks evenly. The garlic is done when it is a very light golden brown and soft and squishy, 15-20 minutes.
  2. Leave to cool, then drain off most of the olive oil into a container to use up in cooking. Put the roasted garlic and remaining oil in a food processor and purée. Add more of the oil if it is too stiff. I then squish it really flat in a ziploc bag and freeze it so I can cut/break off pieces for garlic mashed potatoes, dips, dressings, etc. If you only make a small quantity, then decant it into a clean glass jar and keep in the fridge.
  3. I had seen a post somewhere of making garlic bread with roasted garlic instead of raw garlic. That recipe cooked the raw garlic in butter. I’ve always roasted garlic in olive oil as I say above – please not canola oil. I did add some butter to the mix for the garlic bread. I like about 50/50 mix of mozzarella and parmesan, plus the fresh herbs. Use enough oil or butter in the mix to be wet when you spread it on bread so the bread is oozingly oily and buttery with melted cheese on top.

I’ve spread this mix on toasted/broiled gluten-free bread, English muffins, bagels, then finished under the broiler. Really yummy on all, but definitely messy from the butter/oil dripping down your fingers – who cares!

About Chef Oonagh Williams

Chef Oonagh Williams‘Like’ Chef Oonagh on Gluten Free Cooking with Oonagh on Facebook. Keep up with her television appearances, radio, talks to both celiac disease groups and non-gluten-free diet groups. Consult with her by Skype.

Come Meet Chef Oonagh when she speaks at the GFAF expo in Worcester MA on July 25 and at the GIG Conference in North Dakota on November 7. Chef Oonagh also does Corporate Lunch ‘n’ Learns and speaks at celiac disease conferences. Read her article on visiting Atlanta GA, tourism and gluten free options in the current issue of New England Celiac Organisation magazine.


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Savory Cheese Bread

April 15, 2015

Savory Cheese Bread


From Oonagh Williams of Royal Temptations Catering

Enjoy these with your favorite soup or chili. Microwave or toast to bring back the “just-cooked” taste and texture. For variation, substitute a jalapeno cheese and cilantro, some bits of ham or spicy gluten-free sausage, basil and some chopped artichokes.

Make and freeze in advance for your Super Bowl party.

Makes 6 muffin tops (mini focaccia size)

Ingredients:gluten-free cheese bread

  • 1 cup Oonagh’s Gluten-Free Flour Mix
  • ½ cup almond meal
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ tsp xanthan gum
  • ½ c fresh, shredded parmesan cheese
  • ½ c shredded Swiss or mozzarella cheese. Using parmesan and mozzarella gives a lovely, gooey interior, using parmesan and Swiss gives a moist but not gooey, stronger cheese-flavored bread.
  • 2 tbsp olive oil or melted butter
  • 2 large eggs
  • ½ cup buttermilk, ordinary milk or yogurt
  • ¼ cup green part of green onions, finely scissored.
  • Sesame seeds, poppy seeds, Italian seasoning

Directions:

1. Preheat oven to 350 degrees. Grease muffin top pan with spray.

2. Stir together flour mix, almond meal, salt, baking powder, xanthan gum and cheeses in a large bowl.

3. Stir together eggs, oil or butter and milk.

4. Stir wet mix into dry mix and stir well until no dry bits remain. The mix will seem very wet. Wait a few minutes and the mix will thicken.

5. Spray a ¼ cup measure with gluten-free cooking spray and use it to scoop batter into pans. Smooth batter with wet fingers. Sprinkle sesame seeds and poppy seeds on top for a bit of crunch and interest. You can also sprinkle Italian seasoning on top (or even top with caramelized onions).

6. Bake for 20-25 minutes. Muffin tops will rise, but won’t really dome like a regular muffin. They should be deep golden brown underneath and light gold on top. Rotate pan after 10 minutes for even baking. Once cooked, remove muffins from oven and let cool in pan for 5 minutes. Then remove to a cooling rack. If you leave muffin tops in the pan for too long, the bases will retain steam and go soft. The bottom crust will have a nice crispy edge if you remove it and let them cool.


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