If you are serving Italian food, this gluten free tomato basil bread recipe will make the perfect addition. It is very light in tomato flavor with a light to moderate basil flavor. However, when toasted and smothered (or lightly spread) with Fresh Garlic Butter, it is amazing! To make a zesty version, see below for the “Tips” section. This bread is also light and soft and would make an amazing sandwich bread.
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Gluten Free Tomato Basil Bread
51
Yield: Makes 1 loaf/16 slices
Serving Italian food? This lovely gluten free tomato basil bread recipe makes a perfect addition. Add garlic butter and your guests will crave it for meals to come.
Ingredients:
1 1/4 cups gluten free tomato juice and/or sauce (I used the juice from a can of diced tomatoes + pureed diced tomatoes), heat to 110-115°F
Olive oil or gluten free aerosol olive oil, for pan
Instructions:
Oil a 9 × 5-inch metal loaf pan. When using aerosol olive oil, be sure it gluten free. Preheat oven to 170 – 200°F (lowest possible).
Stir honey and yeast into the tomato juice/sauce and set aside until foamy on the top, about 5 minutes or longer.
Beat the egg whites at high speed in a large mixing bowl until bubbly, about 30 seconds.
Whisk together the oat flour, potato starch, tapioca flour, flaxseed meal, xanthan gum and salt; and set aside.
Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a short time. (#2 on a KitchenAid mixer). Then stop the mixer.
Add the dry ingredients all at once and blend on low speed just until the dry ingredients become moist. Then increase the speed to high (# 10 on KitchenAid) and beat for 6 minutes.
Add dough batter to prepared pan and distribute evenly. Sprinkle the top with a little cold water. Using a rubber spatula or your fingers, smooth out the top.
Turn oven off; place the bread pan on the center rack of the oven. Close the door and allow it to rise until it is well over the rim of the pan, about 2 inches. This takes about 40 minutes when the oven is heated to 170°F.
Remove pan from the oven and preheat to 375°F.
Place the pan on the center of the rack in the center of the oven and bake for 50 - 55 minutes. (See photo below of bread baked at 45 minutes. It's soft enough to fold, but falls a tiny bit.)
Once baked, immediately remove the loaf from the pan and set transfer it to wire rack to cool completely, about 2 hours.
Slice with an electric slicer, electric knife or serrated knife.
Tips
If not using garlic butter, consider adding a few dashes or ground black or white pepper and paprika.
I just have a question about the eggs. In #3 when it says to beat the eggs, is that talking about the whites or the yokes? because in #5, it says to add the egg whites and blend. I am just confused. I am excited to make this and just want to get it right. Thanks so much!
Hi Carolyn,
This recipe only contains egg whites. I am sorry that I confused you. I will change the directions to read "egg whites" instead of "eggs".
Enjoy!
Carla
Do you have to use flax seed meal? What does it do for the bread?
Galle,
The flax seed meal improves the texture greatly. It acts like a binder and creates a more pliable texture. If you are allergic to flax, try chia seeds. You don't have to grind the chia seeds.
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I just have a question about the eggs. In #3 when it says to beat the eggs, is that talking about the whites or the yokes? because in #5, it says to add the egg whites and blend. I am just confused. I am excited to make this and just want to get it right. Thanks so much!
Hi Carolyn,
This recipe only contains egg whites. I am sorry that I confused you. I will change the directions to read "egg whites" instead of "eggs".
Enjoy!
Carla
Do you have to use flax seed meal? What does it do for the bread?
Galle,
The flax seed meal improves the texture greatly. It acts like a binder and creates a more pliable texture. If you are allergic to flax, try chia seeds. You don't have to grind the chia seeds.
Carla