In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Mary Thorpe.
3 cups grated cheese
4 - 6 slices of gluten-free bread
2 cups milk or 1 & ½ cup milk and ½ cup wine or vermouth
3 eggs, beaten
½ teaspoon salt
½ teaspoon Worcestershire sauce
½ teaspoon thyme
½ teaspoon dry mustard
Layer the cheese and gluten-free bread in an oiled baking dish, starting with the bread. Pour over it the milk or milk mixture.
Beat, with the eggs, the salt and remaining ingredients and pour this over the bread mixture also.
Let stand for 30 minutes. Bake at 350 F 1 hour in a pan of hot water.
This dish sounds so very easy and homey, but is truly elegant. When you take it out of the oven, you yourself won’t believe how simply it was made. In a deep dish it has the appearance of a soufflé; in a shallow dish it resembles a quiche.
It is great for supper with soup and/or salad.