Mexico

Cheese Bread

I am off to Mexico for a week.
But for everyone still stuck in the Edmonton winter (or other cold places) here's some cheese bread to keep you warm.

Cheese Bread
Adapted from Gems of Gluten Free baking

1 cup brown rice flour
3/4 cups gluten free flour blend*
1 Tbs plus 1 tsp instant yeast
1 1/2 tsp guar gum
1/2 tsp salt
1 cup grated extra sharp cheddar cheese
1/3 cups parmesan cheese
1 1/3 cups lukewarm water
2 tbs tomato paste (for colour)

Preheat oven to 375, lightly grease an 8x4 inch loaf pan

In a mixing bowl blend brown rice flour, gluten free flour blend, yeast, guar gum, salt, and both cheeses (reserving a small handful of the cheddar for topping). Mix water and tomato paste together in a small bowl, combine with flour mixture using a hand mixer until you get a creamy consistency.
Spoon batter into prepared pan, smoothing the top with moistened fingers, Sprinkle over the remaining cheese. Let the dough rise in a warm, draft free place till 1/4 inch from the top of pan. About 30-40 minutes.

Bake 30-35 minutes, turn bread out of pan and cool right side up on a cooling rack.


*The flour blend I used for this was
2 3/4 cups brown rice flour
2/3 cup sorghum flour
1/3 cup teff flour
3 tbs millet flour

Fifteen Minute Pasta Sauce

1 can tomato sauce

1 Tablespoon Italian seasoning

1 Teaspoon roasted garlic and bell pepper seasoning*

1/2 Teaspoon balsamic vinegar

1 clove of garlic, diced 

Place tomato sauce as well as seasonings in a small sauce pan over medium heat. Once sauce comes to a slight boil reduce heat to low, add balsamic and garlic, allow to simmer for ten to fiveteen minutes. 

Serve over pasta of choice.

*I've contacted McCormick and this seasoning blend is gluten free