Tuesday, November 8, 2011

Garlic & Parmesan Crostini (gluten free)

I am a happy camper. Why? Because Taylor is a happy camper. I am used to the saying "happy wife = happy life". I however think that happy kids = bliss. People who can eat normal food will think that this is silly. However I assure you, I am not. If Taylor does not eat wheat free, life sucks. Not just for her, for everyone. She recently went on a trip and a trip equals cross contamination and a really crabby daughter who has tummy pain, rashes, and major mood swings. I am happy to have her back home where I can make sure she is wheat free.  

So if you are not gluten intolerant or Celiac, you can make Crostini in  moments notice with your normal fresh baked baguette that I see at every single grocery store. But if you are, however, you take the time to make your own bread. I did that easily today with Mina's Purely Divine Gluten Free Bread Mix.

Listen up people with allergies. This mix is free of gluten, soy, corn, dairy, eggs, beans, nuts, oats, barley, rye and bran. It is good too! Here is the process I used to make the crostini.

3 1/4 cup Mina's Purely Divine Gluten Free Bread Mix
1 package yeast
2 large eggs
2 tsp sugar
2 tsp cider vinegar
1/4 cup canola oil
1 cup water

Preheat oven to 375 degrees
Mix all ingredients in a large mixing bowl.
I used my kitchen aid with paddle attachment. Mix until it is thoroughly mixed and a thick batter.

Scrape into prepared pan and over with oiled plastic wrap to seal.

Set in a warm draft free area until the dough rises1 to 1 1/2 hours.
Remove plastic wrap and back in the oven at 375 degrees. Bake 35 to 40 minutes.
Let cool completely
and slice.

Place slices on a baking sheet or stone and top with Crostini topping below

Gluten Free Garlic & Parmesan Topping for Crostini
adapted from cbbcooks

For the topping:
1/2 cup garlic cloves
3/4 cup extra-virgin olive oil
1/2 teaspoon italian seasoning
1 cup grated Parmesan cheese
1/4 cup mayonnaise
pinch of cayenne pepper
Sliced gluten free bread
Preheat the oven to 350 degrees.
 Coarsely chop the garlic. In the bowl of a food processor fitted with the steel blade, combine the garlic, olive oil, italian seasoning, Parmesan, mayonnaise and cayenne pepper.
Process until you have a smooth paste.

Place the bread slices in a single layer on the prepared baking sheet and top the bread slices with a generous amount of the topping.


Bake until crisp and golden, about 12 minutes. Serve warm or at room temperature.
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