Gluten-Free Mushroom Bread with Wine and Thyme

 This is a super-easy gluten-free mushroom bread recipe with a spongy, soft texture and savory wine and thyme flavors! This can be served as an appetizer. 

This is the first time when I cook and post the recipe on my blog the same day! I’ve never done this before, as I usually post the recipe a few days later. This time, I just felt the urge to share with you this gluten-free mushroom bread recipe as fast as I could! It was amazing!!

What makes it even more amazing is that this is the first time when I make this kind of recipe. I’m not really a huge fan of baking, so I don’t cook baked goodies that often, but it seems that I’m getting really good at this! I think you’ll see more and more gluten-free baking recipes on my blog from now on.

I [don’t like] used to dislike baking because I never seem to have the patience to follow a recipe’s instructions, and you know that when it comes to baking, measurements are crucial! I cook with the speed of light and always put the quantities of ingredients as I feel like I should. I will never have the patience to use a kitchen scale. Ain’t nobody got time for that! :)) 

The combination of ingredients in this one is just perfect! The flavors blend so well together! I can’t wait to try other toppings/fillings as well. I already have some ideas for my future gluten-free savory bread recipe. 😀

If you follow the base recipe correctly, then you can play with other toppings as well. Imagination is the limit!

I really hope you’ll give this a try. Even if you lack baking skills, trust me, this is a recipe anyone can make! 🙂

Yield: 6 + servings

Gluten-Free Mushroom Bread with Wine and Thyme

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This is a super-easy gluten-free mushroom bread recipe with a spongy, soft texture and savory wine and thyme flavors! This can be served as an appetizer.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• Batter:
• 180 g Schar gluten-free flour Mix B , if you're not gluten intolerant, you can use regular flour as well
• 4 eggs
• 10 g baking powder
• 1/2 cup grapeseed/sunflower oil
• 1 tsp sea salt
• 1 tsp dry thyme
• Toppings:
• 6 button mushrooms, sliced
• 1/2 onion, diced
• 1/4 glass white wine
• 1/2 Tbsp olive oil
• 1 tsp dry thyme
• 1 tsp sea salt
• 1/2 tsp ground pepper

Instructions

1. Heat 1/2 Tbsp olive oil in a small pan.
2. Add chopped onion, sliced mushrooms, thyme, salt and pepper. Saute for 2 minutes.
3. Add white wine. Saute for another 3 minutes. Cover with a lid and remove from heat.
4. Separate egg whites from egg yolks.
5. Whisk egg whites in a large bowl. (you can use a hand mixer or a food processor)
6. Add salt and thyme. Mix.
7. Combine gluten-free flour with baking powder.
8. Add beaten egg yolks and combine together with the foamy egg whites using a spatula.
9. Start adding flour in the bowl, little by little, while continuously incorporating using a spatula.
10. When all flour is incorporated, add oil.
11. Mix easily until well blended together.
12. Grease a 30x10cm pan with some oil and powder it with flour.
13. Add batter and spread evenly.
14. Using a tablespoon, add the mushroom topping. Press it a little bit into the batter.
15. Bake in the preheated oven at 180C for 25min. Check with a toothpick if ready.