I think I’ve mentioned before that one of the things I miss now that I am eating gluten free is bread. Especially during the winter when we make a lot of soups, stews and chili. It’s nice to have some kind of bread to serve with them.
I came across a recipe on-line that claimed the addition of yeast gave the bread the flavor of regular wheat bread. The first time I made it, I tweaked the recipe to what I had on hand. Then the next time, I followed the original recipe exactly and we discovered we liked the first “make do” version better. I’ve made it a few more times over the past couple of months, tweaked it a bit more and it’s ready now to share.
Gluten Free Cheesy Garlic Bread
Preheat oven to 400 degrees F.
For the bread:
2 eggs (separated)
2 tbsp olive oil
¼ c warm water
1 tsp active dry yeast
1 tsp sugar
½ c of grated marble cheese*
1 tbsp melted butter
1/8 tsp granulated garlic (or garlic powder)
1/8 tsp salt (only if using garlic powder)
1 c grated marble cheese
¼ tsp Italian seasoning (more or less)
(*note that affiliate links for the gluten free products have been included in ingredient list.)
Place the water, yeast and sugar in a small bowl and stir. Allow the yeast mixture to proof while proceeding with the rest of the recipe.
In a large bowl combine the first 6 ingredients and stir to combine.
Separate the eggs.
Beat the egg whites until they form stiff peaks.
Add the egg yolks, olive oil and yeast mixture to the dry ingredients. Stir until well mixed.
Add a couple of spoonfuls of the beaten whites to the dough and fold in. (This will lighten the dough and make it easier to fold in the rest of the egg whites without losing all the air that’s been beaten into them.)
Gently fold in the rest of the beaten egg whites.
Add ½ c of grated cheese. Mix gently to incorporate the cheese. A fairly sticky ball of dough will form that should look something like this:
Do not over mix.
Scoop the ball of dough into a buttered 9” square baking dish and spread evenly around the dish.
Bake for 15 to 20 minutes or until the sides are lightly brown.
Remove from the oven and brush the top all over with the garlic butter mixture. Layer the grated cheese on top and sprinkle with Italian seasoning.
Return to the oven for another 10 minutes or until the cheese is melted. If desired, for the final few minutes place under the broiler to brown the cheese.
Remove from the oven and allow the bread to cool for 5 to 10 minutes. As tempting as it may be to slice into the bread right away, don’t omit this step otherwise the bread will crumble when you try to remove it from the pan.
*Note: We have tried this recipe with aged cheddar cheese and with gouda. While both of those versions tasted good, we found them a little greasy. We didn’t find that greasiness when using the marble cheese.
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