Tonight, dinner was chicken vegetable soup and a fresh loaf of GF focaccia. Inspiration came from a cookbook, but I adapted the recipe. The chicken soup was made from broth that I had been simmering all day. Last night I roasted a good-sized chicken, and used the bones and left over meat to prepare the soup today. (Here is a link to both a technique to doing this, as well as a discussion of the benefits of making bone broth.) About one hour before dinner, I strained the broth into a stock pot and added the leftover chicken (about 2 cups chopped), frozen corn, frozen green beans, and a chopped sweet potato and allowed it all to simmer. About 20 minutes before we ate, I added a handful of rice noodles. The focaccia came out very well. It was soft, chewy, and even a bit "springy", unusual in GF yeast breads (in my experience). It took about 10 minutes to put together, another 15 to rest and rise, and then less than 20 to bake. The original recipe called for topping it with black olives and fresh grated romano, which would be delicious in my opinion, but I opted to keep it slightly plain in order to please the palates of the kids. I made them guess if it was GF or not, and they couldn't tell - unusual with GF yeast bread recipes. It was a great side to round out the soup on a chilly fall evening after spending a few hours raking leaves. Lots of leaves. Ingredients 1 1/2 cups GF flour blend - I used King Arthur's this time. 1/2 tsp salt 1 packet yeast 1 tsp xantham gum (unless included in GF flour blend you are using) 1 Tbsp honey 1/2 cup warm water 1/4 cup olive oil 2 tsp minced garlic 1 tsp dried Italian seasoning (or basil and oregano) 1 egg 1/2 tsp vinegar (I used red wine vinegar, but any type will do) 1. Put flour, salt, yeast, and xantham gum in a mixing bowl. Combine. 2. Add remaining ingredients. Mix on medium speed using an electric mixer. 3. Using wet hands (you know what I mean if you've worked with GF dough at all), spread out on a well-greased cookie sheet. It should be about 1/2 inch thick when you are done. 4. Drizzle top with olive oil. Sprinkle with Parmesan or Romano cheese if desired. Let stand and "rest" for 15-20 minutes while oven preheats. 5. Bake in a 450 degree oven for 15-18 minutes, or until golden brown.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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