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.
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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! 🙂
- Batter:
- 180g Schar gluten-free flour Mix B (if you're not gluten intolerant, you can use regular flour as well)
- 4 eggs
- 10g baking powder
- ½ cup grapeseed/sunflower oil
- 1 tsp sea salt
- 1 tsp dry thyme
- Toppings:
- 6 button mushrooms, sliced
- ½ onion, diced
- ¼ glass white wine
- ½ Tbsp olive oil
- 1 tsp dry thyme
- 1 tsp sea salt
- ½ tsp ground pepper
- Heat ½ Tbsp olive oil in a small pan.
- Add chopped onion, sliced mushrooms, thyme, salt and pepper. Saute for 2 minutes.
- Add white wine. Saute for another 3 minutes. Cover with a lid and remove from heat.
- Separate egg whites from egg yolks.
- Whisk egg whites in a large bowl. (you can use a hand mixer or a food processor)
- Add salt and thyme. Mix.
- Combine gluten-free flour with baking powder.
- Add beaten egg yolks and combine together with the foamy egg whites using a spatula.
- Start adding flour in the bowl, little by little, while continuously incorporating using a spatula.
- When all flour is incorporated, add oil.
- Mix easily until well blended together.
- Grease a 30x10cm pan with some oil and powder it with flour.
- Add batter and spread evenly.
- Using a tablespoon, add the mushroom topping. Press it a little bit into the batter.
- Bake in the preheated oven at 180C for 25min. Check with a toothpick if ready.
5 Comments on “Gluten-Free Mushroom Bread with Wine and Thyme”
I have thyme in the front garden. I can pick it all winter, unless it is covered with snow. I will use 1 T for each teaspoon dried. And today is a good day for it.
Hello. Wondering on the non-metric conversions? I am finding all sorts of varied answers on the internet! I would love to make this…
Hi Christy! You can use a coverter. http://www.metric-conversions.org/weight/grams-to-ounces.htm
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