Gluten-free Recipes Guaranteed to Please a Crowd
(BPT) - Sandwiches, pizza and fresh crusty bread ... what do they have in common?
Besides being among our favorite foods, they are often made with wheat and contain
gluten. However, with a scan of American grocery store shelves or restaurant menus,
it's easy to see that "gluten-free" is a popular trend these days, with more and
more people looking to reduce or eliminate gluten from their diets.
As the number of individuals seeking a gluten-free diet increases, so does the
demand for flavorful gluten-free recipes, especially for baked goods that are traditionally
packed with gluten.
Baking flavor-packed gluten-free recipes is a breeze with the addition of naturally
gluten-free ingredients like California Ripe Olives - a delicious and versatile
ingredient that adds flavor and texture to any gluten-free dish. And here's a fun
fact - did you know that 95 percent of black ripe olives are grown in California
by more than 1,000 family farmers?
Here are a few tasty recipes for fresh California Ripe Olive-studded Focaccia
bread and a zesty Muffaletta sandwich that are gluten-free. These simple and mouth-watering
recipes are sure to please gluten lovers and gluten-free eaters alike.
California Ripe Olives are a tasty gluten-free addition to any meal that will
never go out of style.
For more recipes visit www.calolive.org.http://www.calolive.org/
Gluten-Free Olive, Shallot and Rosemary Focaccia
- 2 cups lukewarm water
- 2 teaspoons sugar
- 2 packets instant dry yeast
- 4 eggs
- 1/4 cup extra virgin olive oil, plus extra for pan
- 3 cups brown rice flour, divided
- 1/2 cup each: white rice flour, sorghum flour and tapioca starch/flour
- 1 tablespoon xanthan gum
- 2 1/2 teaspoons sea salt
- 1 teaspoon cornmeal
- 5 cloves garlic, minced
- 2 tablespoons fresh rosemary, coarsely chopped
- 1 (6 ounce) can California Ripe Olives, well drained
- 2 medium shallots, thinly sliced
- 3 tablespoons grated Parmesan cheese
- 2 teaspoons Maldon salt
- Place water, sugar and yeast in a large mixer bowl; let stand for five minutes
or until yeast begins to foam.
- Beat in eggs and olive oil.
- Add flours, xanthan gum and salt and beat well with a dough hook for five minutes, scraping down the sides occasionally. Mixture should be a very thick batter.
- Lightly oil two medium baking sheets and sprinkle with cornmeal. Spread batter about 1-inch thick into pans and top with garlic, rosemary, olives, shallots, cheese and Maldon salt, in that order,
pressing lightly into the dough. Let stand in a warm spot for 30 minutes or until dough has doubled in size.
- Heat oven to 400 degrees F.
- Bake focaccia for 20 to 25 minutes or until golden brown, tenting with foil during the last five or 10 minutes if topping browns too quickly.
Gluten-Free Muffaletta Sandwich
- Place bread on a board and carefully cut in half horizontally.
- Spread tapenade over the bottom half and top with cheese, ham, salame and sopressa.
- Cover with focaccia top and press down gently. Cut into wedges.
Yield: 8 servings
Courtesy of Brandpoint.