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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! :)) 

Gluten-Free Mushroom BreadGluten-Free Mushroom Bread Wine Thyme

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! 🙂

Gluten-Free Mushroom Bread Wine Thyme

Yield: 6 + servings

Gluten-Free Mushroom Bread with Wine and Thyme

Gluten-Free Mushroom Bread Wine Thyme Chec sarat fara gluten cu ciuperci vin

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

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.

Gluten-Free Mushroom Bread

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