Individual Savory Cheese Breads
I like to make my breads in muffin top pans (Cuisinart 6 cup muffin top pan, model CUI AMB-6MTP, $15.95, also available at Amazon. In NE they were $9.95 Fall 2010 and 2011, May 2012 in Christmas Tree Shop). Also Wilton mini whoopie pie pans. I find that in muffin top pans they cook quicker and more evenly than in a muffin pan. Also since they have the shape of a mini focaccia bread or the wheat flour sandwich thins, they can be easily packed or eaten as an open sandwich. I make a cheese version of my corn bread muffin tops and then saw a wheat flour cheese version in a December newsletter from King Arthur Flour, so I adapted it to gluten free. My husband (with no need to be gluten free) will choose these over regular wheat bread at any time. I tend to only make a tray of 6 muffin tops at a time, since they mix up in a few minutes and cook in about 20 minutes. You can easily double the recipe, bake one pan, and then refill with rest of batter. Cooking time will be a little shorter for second pan because it was already warm.
1 c (4oz, 110g) my gluten free flour mix
½ c (1+3/4 oz, 50 g) almond meal (I use Trader Joe’s almond meal at $4.99/lb. Almonds are naturally gf, but Trader Joes say their almond meal is ‘packaged in a facility that also handles wheat, eggs etc’. However, my son, my students and clients have never had a problem. Almond Meal is almonds ground with the skin left on, almond flour is the ground, white, blanched almonds English recipes refer to ground almonds. I also buy Blue Diamond gf almond flour in Costco.
½ tsp (3ml) salt
2 tsp (10 ml) baking powder - tested with Rumfords, labeled gluten free, non GMO and aluminum free.
¼ tsp (1.5 ml) xanthan gum
½ c (2oz, 55g) fresh, shredded Parmesan Cheese -please don’t use the cardboard tubes.
½ c (2oz, 55g) shredded Swiss or Mozzarella. Using Parmesan and Mozzarella gives a lovely, gooey interior, using Parmesan and Swiss gives a moist but not gooey, stronger cheese tasting bread.
2 Tbsp (30ml) olive oil, melted butter or melted coconut oil.
2 large eggs
½ c (4 fl oz, 120ml) buttermilk, ordinary milk or yogurt.
¼ c (60ml) green of green onions (spring onions, scallions), finely scissored.
Sesame seeds, poppy seeds, Italian seasoning.
1. Preheat oven to 350*F, 180*C. Grease muffin top pan with gf spray.
2. Stir together flour mix, almond meal, salt, baking powder, xanthan gum, green onion and cheeses in a 6 cup (2+1/2 Imp pints, 1.5 ltrs) bowl.
3. Stir together eggs, oil or butter and milk in a jug or coffee mug.
4. Stir wet mix into dry mix and stir well until no dry bits remain. Mix will seem very wet. Wait a few minutes and mix will thicken because of baking powder and xanthan gum.
5. Spray a ¼ (60ml) cup measure and scoop batter into pans with ¼ cup measure. Smooth batter with wet fingers. I like to sprinkle sesame seeds and poppy seeds on top for a bit of crunch and interest. You can also sprinkle Italian seasoning on top. Caramelize some onions and put them on top.
6. Bake in preheated 350* oven for 25-30 minutes. Muffin tops will rise, but won’t really dome like a regular muffin. They should be deep golden brown underneath and light gold on top. If you double the recipe and bake 2 trays then reverse pans after 10 minutes, top to bottom and front to back of oven. Please remember that every oven is different for time of cooking and pans are different. Once cooked removed from oven, let cool in pan for only 5 minutes and then remove to cooling rack. If you leave muffin tops in pan, then bases retain steam and go soft. Bottom crust has a nice crispy edge if you remove it and let them cool.
These can be eaten as is with soup, chili etc. Microwave or toast to bring back just cooked taste and texture. King Arthur added ¼ c chopped sun dried tomatoes or red bell peppers. I tried them with sun dried tomatoes and they are good but expensive if you don’t have sun dried tomatoes in the house. Think about substituting a jalapeno cheese and cilantro, some bits of ham or spicy sausage, basil and some chopped artichokes.
Make and freeze for Super Bowl. They do need rewarming to melt the cheese.
Cut leftovers into wedges and pan fry in olive oil, butter etc to make crispy crust croutons for soup or salads.
