My crafting and family life journal

Since winter appears to be hanging on in our area, but not being kind enough to provide us with new snow for outdoor activities, our minds have turned to comfort food. Unfortunately,  many of the comfort foods that we like had to be given up when we gave up wheat flour…. that is until we started thinking outside of the box a bit.

This morning I baked a loaf of gluten-free rosemary bread and as the bread was rising my partner asked me if I would make grilled cheese for lunch. So…. when the bread was cooled I sliced it down and made grilled cheese sandwiches…. they were so good… the lightness of the bread and the richness of the local cheeses made them melt in the mouth.

grilled cheese

Rosemary Bread

Whisk together the following dry ingredients:

  • 1 1/2 cup sorghum flour
  • 1 cup tapioca starch
  • 1/2 cup millet flour
  • 2 tsps guar gum
  • 1 tsp  sea salt
  • 2 1/4 tsps rapid dry yeast
  • 2 tsps crushed dried rosemary

In a small bowl proof the yeast in:

  • 1 cup warm water (110 – 115 degrees)
  • 1 tbsp honey

Add the yeast to the water and honey and stir. Let it sit until the yeast blooms (gets poofy)

Add the proofed yeast to the dry ingredients and then add:

  • 3 tlsp extra virgin olive oil
  • 1/2 tsp mild rice vinegar
  • 2 free-range eggs, beaten
  • the additional 1/4 cup of water (if needed)

Beat until a smooth batter forms (it should resemble a smooth sticky muffin batter). If the batter is to thick add the additional 1/4 cup of water a little at a time until the desired consistency is achieved.

Scrape the dough into a loaf pan and smooth evenly.

Allow the dough to rise until it domes the loaf pan. This should take between 45 – 50 minutes.

Preheat your oven to 350 degrees and bake for about 45 – 55 minutes. The bread will be done when it sounds hollow when thumped.

Cool on a wire rack.

gluten-free rosemary bread

Grilled Cheese

  • Sliced local cheese (I like supporting our local farmers)
  • Gluten-free rosemary bread sliced to a medium thickness
  • Butter for the pan remember this is a comfort food recipe)
  • Ramekins to weight the sandwiches down so that they brown evenly

Add two slices of cheese to the bread slice for each sandwich being made, and then top with another slice of bread.

Melt a small amount of butter in a frying pan over a moderate to low heat.

IMG_1122Add the sandwiches to the frying pan and weigh down with the ramekins (or other weight of your choice). Cook until light brown on one side and then turn them over and repeat.

Enjoy with some raw vegetables or a salad.











Comments on: "Gluten-free Rosemary Bread Grilled Cheese" (1)

  1. […] Gluten-free Rosemary Bread Grilled Cheese […]

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