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Fiddle-Faddle

Herb Cheese Bread

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This is modified from a country cookbook I've had for years that has gluten in just about every recipe!

These are the measurements that worked for me. The original recipe called for 1/2 c milk and 1 egg, and I doubled those just because the dough didn't look right.

2 Cups Bob's Red Mill wheat-free biscuit and baking mix

1 tsp sugar

2 tsp dried onion flakes

1/2 tsp dried oregano

1 teaspoon dried parsley flakes

2 eggs

1 cup milk

1/4 cup melted butter

1/4 dry white wine (I used Vermouth)

1/3 cup grated parmesan, divided (reserve 2 Tablespoons for topping)

Preheat oven to 400. Combine dry ingredients, not including parmesan

Beat eggs and milk, and add. Add butter, wine, and cheese, and beat on high for 2 minutes.

Dump into buttered 8-inch square pan. Sprinkle reserved cheese on top. Bake for 25 minutes.

I have no idea how it keeps because we ate it all up. My gluten-eating husband and kids loved it!

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This is modified from a country cookbook I've had for years that has gluten in just about every recipe!

These are the measurements that worked for me. The original recipe called for 1/2 c milk and 1 egg, and I doubled those just because the dough didn't look right.

2 Cups Bob's Red Mill wheat-free biscuit and baking mix

1 tsp sugar

2 tsp dried onion flakes

1/2 tsp dried oregano

1 teaspoon dried parsley flakes

2 eggs

1 cup milk

1/4 cup melted butter

1/4 dry white wine (I used Vermouth)

1/3 cup grated parmesan, divided (reserve 2 Tablespoons for topping)

Preheat oven to 400. Combine dry ingredients, not including parmesan

Beat eggs and milk, and add. Add butter, wine, and cheese, and beat opn high for 2 minutes.

Dump into buttered 8-inch square pan. Sprinkle reserved cheese on top. Bake for 25 minutes.

I have no idea how it keeps because we ate it all up. My gluten-eating husband and kids loved it!

This sounds so good....and easy. Thanks, this is one to try.


Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

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Wow, that looks REALLY good! Any ideas on what I could sub for white wine? All I have is cooking wine w/ lemon in it. I don't think that would lend well to the recipe.


~Angie~

Gluten free since May 2004

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Wow, that looks REALLY good! Any ideas on what I could sub for white wine?

I read somewhere to use juice for the wine..I guess for white wine, white grape or apple.


Gluten free since Sept. 2006

Improved on gluten free diet

Enterolab results confirmed suspicions on Jan. 29th 2007

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Wow, that looks REALLY good! Any ideas on what I could sub for white wine? All I have is cooking wine w/ lemon in it. I don't think that would lend well to the recipe.

Actually, I think cooking wine with lemon in it would work just fine. Lemon goes well with wine, cheese and Italian herbs! Fruit juice might be a little too sweet.

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Thanks everyone. I got regular white cooking wine at the grocery store this week and I think I'm going to try this recipe tonight for a snack. I've been really craving snack type breads.


~Angie~

Gluten free since May 2004

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I made this last night with dinner and didn't really care for it. I considered throwing it away. I packed away the leftovers hoping my husband would eat them. Anyway, he's away tonight so I decided to make a sandwich using this bread. OH MY GOSH!!! It's the best sandwich bread ever!!! It's soft and spongy like wonder sponge, but it's full of flavor like an herb roll. I just put two Kraft singles on it and nuked it for a minute. Who would have thought.... I will DEFINITELY be making this recipe again for sandwich bread. It stays soft and moist even when it's cold! It will make an absolutely perfect cooler lunch sandwich because it will still be good cold! I used Gluten free Pantry's quick mix for the biscuit mix.

Fiddle Faddle, thank you so much for posting this!


~Angie~

Gluten free since May 2004

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Fiddle Faddle, thanks for the recipe. I've modified it to make a different flavored bread. Perhaps you'll like this also. The directions are the same except for adding cheese on top, there's no cheese to add on top of it.

2 Cups Gluten Free Pantry's quick mix

1 tsp sugar

3 tsp dried minced onion (McCormick)

1-2 cloves garlic, minced

1 teaspoon dried parsley flakes (McCormick)

1/8 tsp black pepper

2 eggs

1 cup milk

1/4 cup melted butter (Land O' Lakes)

1/4 white wine (Holland House white cooking wine)

1/2 cup shredded cheddar cheese (Kraft)

This makes fabulous microwave cheese sandwiches with american cheese. It's also good just to munch on. Enjoy!


~Angie~

Gluten free since May 2004

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