Culinary School the Gluten-Free Way: Gluten-Free Panini Bread
Posted Jan 28 2010 1:03pm
For the last six years that I've been on a gluten-free diet, I've been searching for the perfect bread. Most commercial gluten-free breads are much too dense for my liking, so I've been searching far and wide for a great recipe. I'm proud to say that throughout my experience of culinary school, the best lesson I've learned is how to make this bread. Of course we learned the regular gluten-containing method in class, so this is my gluten-free adaptation, but I promise you that there is no difference in taste, texture, or smell.
The bread recipe was originally for Indian Naan bread, but I actually think it works even better as a gluten-free panini bread. It's thin, light and airy and fabulous room temperature or toasted. Enjoy!
Gluten-Free Naan/Panini Bread
1 tablespoon yeast 1 tablespoon sugar ¾ cup warm water ¼ cup plain yogurt 1 egg, beaten ¼ cup melted butter 2 teaspoons salt 3½ cups Whole Foods Baking Mix
1. In a stainless steel bowl, mix together yeast, sugar and water and allow the mixture to bloom. 2. After the mixture has bloomed, add in the yogurt, egg, butter and salt. 3. Add flour to a large bowl and create a well. Pour wet ingredients into the well and slowly incorporate the flour. 4. Once a dough has formed, move to a counter top workspace and knead about 8 minutes. Cover and allow the dough to rise until it has doubled in size. 5. Cut dough into tennis ball size balls and roll out into thin ovals. 6. Cook the bread on a pizza stone or grill pan until lightly browned and crispy, about 5 minutes per side.