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Turkey Meatball sliders on gluten free Walnut Rosemary bread

Posted Feb 11 2012 11:32pm

I don't have any gluten allergies, but I feel compelled to move into the gluten free realm. It's just time for the next level. I have always been a fan of turkey meatball sandwiches, but a while back, I had to let go of the standard breads and buns.

Not happy with some of the ingredients (such as canola) in the gluten free breads at Whole Foods, I started experimenting with making my own. I had success with gluten free banana bread and muffins from coconut flour. Now it's time for gluten free sandwich bread for occasions when I want a treat such as Turkey Meatball Sliders.

When working with gluten free bread, practice and experimenting makes perfect. Making "sliders" as opposed to sandwiches is a better approach, because of the unpredictable texture of the bread the first several times around. With sliders, there will only be a small piece of bread under and over each meatball, so there's less of an issue handling crumbling bread as you eat

 

Gluten Free Walnut Rosemary Bread

1 1/4 cups all purpose gluten-free flour mix (preferably Bob's Red Mill All Purpose Gluten-Free Flour Mix)

1 cup arrowroot starch

1 cup tapioca starch

1 cup organic rice flour

1/4 cup organic buttermilk powder

1 tablespoon guar gum OR xanthan gum

1 teaspoon Himalayan salt

5 teaspoons instant dry yeast granules

3 room temperature pasture raised eggs

1 teaspoon organic apple cider vinegar

1/2 cup extra virgin organic olive oil

1 tablespoon raw organic real honey

1 1/3 cups lukewarm carbonated water

4 tsp fresh organic rosemary, chopped

1/2 cup chopped organic walnuts

–Place dry ingredients in a large mixing bowl and whisk until well blended.

–In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1 cup water and stir to blend.

–Mix at low speed, slowly adding liquid to dry ingredients. Beat on medium speed for 2 minutes. If the dough is too stiff add water, a little at a time, until a thick, shaggy dough forms.

–Add walnuts and rosemary and mix just until evenly distributed.

–Scrape down sides of bowl with spatula and cover bowl with a tea towel. Allow to rest for 30 minutes.

–Preheat oven to 400 degrees. Pour 3 tablespoons of olive oil in a 2-quart enameled Dutch oven or ceramic oven proof casserole dish with a lid. Place the pan or bowl, without the lid on, in the oven and allow to preheat while the bread dough is resting.

–Carefully scrape the bread dough in the hot pan. Dip a spatula in water and use to smooth the top of the dough. Brush 2 tablespoons of olive oil evenly over the top.

–Cover with lid and bake for 35 to 45 minutes, or until an instant thermometer, inserted into the middle of the bread reads 205 degrees.

–Remove bread from pan and let cool before cutting.

 

Turkey Meatballs

–1 tablespoon organic olive oil

–3 organic garlic cloves, minced

–3 organic, finely diced

–1/3 cup grass fed ricotta cheese, or cheese of choice

–1/4 cup chopped fresh parsley

–1/4 Walnut Rosemary bread

–1/2 teaspoon freshly ground organic  black pepper

–1/4 teaspoon organic crushed red pepper

–1/8 teaspoon Pink Himalayan Salt, preferably from salt grinder

–1 lb pasture fed ground turkey, optionally mix in  pasture fed turkey sausage with casings removed

–1 large pasture raised egg

–1 1/2 organic marinara sauce

–12 organic basil leaves

–toothpicks

–Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, cheese, and next 6 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.

–Return pan to medium-high heat. Add  2 teaspoons olive oil to pan. Add meatballs to pan; cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done.

–If home made bread is standard slice slice, place multiple meatball on slice as will fit. Top each meatball 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf. Add second slice of bread and insert toothpicks through each meatball.

–Cut the sandwich into individual single serving meatball sliders, with toothpicks in place to help hold sandwich together to make cutting easier. ~dw~

The Chef

 

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