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.
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
- 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
Instructions
- Heat 1/2 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.
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