Gluten Free Rustic Cheese and Onion Bread

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Average Rating: 4.5 | Rated By: 3 users

This is another delight from my rustic kitchen. The bread is infused with caramelized onions and melted cheese with a crispy crust. It is hard to believe that this amazing rustic bread is gluten-free

Ingredients

  • 1 ¼ cup (310 mL) warm water
  • 2 packages quick active dry yeast (4 ½ teaspoons)
  • 1 Tbsp (15 mL) pure maple syrup
  • 2 Tbsp (30 mL) apple cider vinegar
  • ¼ cup (60 mL) extra virgin olive oil
  • 2 medium-size onions, chopped
  • ½ cup (125 mL) gluten-free millet flour
  • 1 ½ cup (375 mL) gluten-free rice flour
  • 1 cup (250 mL) all-purpose gluten-free flour blend
  • 1/3 cup (80 mL) tapioca starch
  • 2 Tbsp (30 mL) gluten-free ground flaxseed
  • 1 tsp (5 mL) sea salt
  • 1 ½ cup (375 mL) grated cheddar cheese
  • ¼ cup (60 mL) gluten-free cornmeal
  • Instructions

  • In a medium bowl mix water, yeast and maple syrup, then rest for 15 minutes. Add apple cider vinegar and stir
  • While the yeast is resting, heat olive oil in a medium saucepan and add onions, cook over low heat for 15 minutes or until the onions become slightly caramelized. Then cool
  • In a large bowl stir flour, tapioca starch, flaxseed and salt. Add in yeast mixture, onions and cheese and using a spatula combine everything together until you form a ball of dough. Cover the bowl with a dishcloth and rest in a warm place for 1 hour
  • After 1 hour place dough on a slightly floured surface with cornmeal and roll the dough creating a loaf. Place loaf on parchment paper and with a sharp knife make few slices about ¼ inch deep across the loaf. Cover and rest for 4 hours
  • Preheat oven to 450 F and place a cast iron pot without the lid in the oven. Once the oven reaches 450 F, carefully transfer the dough using the parchment paper in the pre-heated pot. Cover with a lid
  • Bake for 30 minutes, then remove the lid and bake 20 more minutes. Remove loaf from the pot and place on a rack to cool


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