1. In a large bowl, pour in the yeast, sugar and water. Stir and let stand for 30 minutes or until the yeast is bubbly. While the yeast is proofing, cover a cookie sheet with parchment paper.
2. In a medium sized bowl, dump in the flours, chia seed meal, salt and shortening. Using a fork, work the shortening into the flour until it is in small bits.
3. Slowly stir the flour into the yeast until the dough comes together. Then set the dough on the paper covered cookie sheet and shape into a round loaf. Set the cookie sheet in a warm location and allow the bread to rise for 1 1/2 hours.
4. Preheat the oven to 425 degrees Fahrenheit. With a pastry brush cover the egg wash over the top of the loaf. Then sprinkle the top with sesame seeds. Place the cookie sheet in the loaf in the oven and bake for 10 minutes. Reduce the heat to 375 degrees Fahrenheit and cook the loaf for an additional 25 minutes. The bread should be golden brown and sound hollow when tapped.
Substitutions1. You can substitute 1 1/2 cups gluten free flour blend for the flours in this recipe.
2. You can substitute 1 tsp xanthan or guar gum for the chia seed meal in this recipe.
3. You can substitute agave syrup for the cane sugar in this recipe.
Olive Salad2/3 cups green olives with garlic, pitted & chopped
1/2 cup Calamatta olives (or black), pitted & chopped
1 cup cauliflower, chopped
2 Tb capers
1/2 cup celery, thinly sliced
1/3 cup carrot, sliced thin
1/3 cup jarred pearl onions, chopped
1/3 cup radish, sliced thin
1 Tb parsley, finely chopped
3 tsp dried oregano
1/4 tsp grains of paradise
2 Tb red wine vinegar
1/2 cup olive oil
1 Tb lemon juice
2 tsp olive brining liquid (from the green olives)
Sea salt & black pepper to taste (salt may not be needed)
1. In a large bowl, dump all the ingredients into the bowl and stir together. Cover the bowl and place in the refrigerator.
2. Allow the salad to sit for at least 3 days before eating. The salad gets better with time.
SubstitutionsMy version is nightshade free, if you can eat them you can add pepperoncini, 1 tsp crushed red pepper flakes and 1/4 cup pimentos to increase the spiciness of the dish.
Building the Sandwich1 loaf Muffuletta Bread
Salami
Ham
Mozzarella
Provolone
Olive Salad
1. Slice the loaf in half, using a pastry brush coat each side of the loaf with the olive oil from the olive salad.
2. Layer the meat and cheese on the bottom of the bread. Then top with the olive salad. Put the top on the salad and lightly press down. Slice into quarters or eighths and serve.
My gluten free version of the muffuletta is based on the recipe fromNola Cuisine. Danno has created a wonderful sandwich that he based on the one from Terry Thompson-Anderson's book,Cajun-Creole Cooking. This recipe makes a fabulous tender loaf of bread that's perfect for letting the filling of a sandwich shine through and a spicy olive salad for the filling.
Since this was one of our favorite sandwiches, my husband and I were thrilled with how it turned out. Our children really enjoyed it, however they weren't as keen on the olive salad. This recipe makes enough for one meal for four people, but don't count on leftovers. My family made sure that every scrumptious bit was devoured, before asking me to make this one again.
Recipes
Muffuletta Bread
1 cup warm water (110 - 115 degrees Fahrenheit)
1 pkg active dry yeast
1 1/2 tsp cane sugar
2 tsp chia seed meal
1/2 cup millet flour
1/2 cup gf oat flour
1/2 cup arrowroot starch
3/4 tsp sea salt
1 Tb vegetable shortening
sesame seeds
Egg Wash
1 egg, beaten
2 Tb cold water
1. In a large bowl, pour in the yeast, sugar and water. Stir and let stand for 30 minutes or until the yeast is bubbly. While the yeast is proofing, cover a cookie sheet with parchment paper.
2. In a medium sized bowl, dump in the flours, chia seed meal, salt and shortening. Using a fork, work the shortening into the flour until it is in small bits.
3. Slowly stir the flour into the yeast until the dough comes together. Then set the dough on the paper covered cookie sheet and shape into a round loaf. Set the cookie sheet in a warm location and allow the bread to rise for 1 1/2 hours.
4. Preheat the oven to 425 degrees Fahrenheit. With a pastry brush cover the egg wash over the top of the loaf. Then sprinkle the top with sesame seeds. Place the cookie sheet in the loaf in the oven and bake for 10 minutes. Reduce the heat to 375 degrees Fahrenheit and cook the loaf for an additional 25 minutes. The bread should be golden brown and sound hollow when tapped.
Substitutions
1. You can substitute 1 1/2 cups gluten free flour blend for the flours in this recipe.
2. You can substitute 1 tsp xanthan or guar gum for the chia seed meal in this recipe.
3. You can substitute agave syrup for the cane sugar in this recipe.
Olive Salad
2/3 cups green olives with garlic, pitted & chopped
1/2 cup Calamatta olives (or black), pitted & chopped
1 cup cauliflower, chopped
2 Tb capers
1/2 cup celery, thinly sliced
1/3 cup carrot, sliced thin
1/3 cup jarred pearl onions, chopped
1/3 cup radish, sliced thin
1 Tb parsley, finely chopped
3 tsp dried oregano
1/4 tsp grains of paradise
2 Tb red wine vinegar
1/2 cup olive oil
1 Tb lemon juice
2 tsp olive brining liquid (from the green olives)
Sea salt & black pepper to taste (salt may not be needed)
1. In a large bowl, dump all the ingredients into the bowl and stir together. Cover the bowl and place in the refrigerator.
2. Allow the salad to sit for at least 3 days before eating. The salad gets better with time.
Substitutions
My version is nightshade free, if you can eat them you can add pepperoncini, 1 tsp crushed red pepper flakes and 1/4 cup pimentos to increase the spiciness of the dish.
Building the Sandwich
1 loaf Muffuletta Bread
Salami
Ham
Mozzarella
Provolone
Olive Salad
1. Slice the loaf in half, using a pastry brush coat each side of the loaf with the olive oil from the olive salad.
2. Layer the meat and cheese on the bottom of the bread. Then top with the olive salad. Put the top on the salad and lightly press down. Slice into quarters or eighths and serve.