I can tell you that the widest smile I see in my restaurant is the smile of a new client who is gluten sensitive and who just heard me saying that we serve gluten free bread and gluten free fatayer (closed sandwich).   Bread or bread products, such as sandwiches, biscuits and dessert, are the hardest item to make, especially to make them taste good enough so that everyone can enjoy them.  Here is couple gluten free bread recipes.

Gluten Free Flat Bread or Pizza Crust

makes 4 loaves or 1 pizza crust

1       cup short grain rice

2       cups water

2       cups quinoa flakes

1/2  cup white sorghum flour

4       tablespoons olive oil

-Place rice with water and little salt in heavy saucepan.  Bring to a boil.  Turn the heat down and cook until the rice is soft and the water is absorbed.  Remove from the heat and allow the rice to cool.

-Add the sorghum flour, the quinoa flakes and 2 tablespoons olive oil.  Knead gently unitl all the flour is incorporated into the rice and you have a sticky dough.

To make pizza crust:

-Grease your palms with olive oil and spread the dough on a greased pizza pan.  Bake in a 375 F. degree oven for 15 minutes.  Remove from the oven, top with tomato sauce, cheese and any other topping.  Bake for extra 10 minutes.

To make flat bread:

-Grease your palms with the olive oil and divide the dough into four balls. Flatten each loaf to become a 1/8-inch thick flat and place on a greased cookies sheet.  Bake in a  375 F. degree oven for 15 minutes.  Remove from the oven and allow the bread to cool at room temerature.  Wrap and refrigerate.

Gluten Free Kalamata Olive Bread

makes 1 loaf

1       cup Kalamata olives, pitted and chopped

1/4  cup olive oil

1/2 cup warm water

1/2 cup caramelized onions

1      tablespoon butter, melted

3     eggs

2     cups sweet white sorghum flour

1      teaspoon salt

1      teaspoon rosemary

1/2 teaspoon baking soda

-In a food processor, puree the olives, oil, butter, water and onion into a smooth puree.  Set aside.

-Mix flour with salt, rosemary and baking soda.

-Whisk the eggs, then add to the olive mixture.

-Gradually add the flour mixture to the egg-olive mixture and mix gently.

-Pour the batter into a greased bread pan.  Bake in a 350 degree oven for 50 minutes or until crust is golden and knife inserted in bread comes out clean.

-Remove from the oven and allow to cool on a wire rack for 1 hour.

Filed under: Bread, Food Allergies, Uncategorized, Vegan, Vegetarian, gluten free