Winter Comfort Food
by Jeanne Parks
Hosting friends for dinner this week inspired me to serve a comfort food meal that was easy to prepare and delicious. My day was filled with appointments so I decided to go with a crock pot recipe for the main dish, accompanied by two side dishes that could be made in the oven. I substituted a boneless, skinless turkey breast for the pork roast – turkey sounded so much better on a cold winter night.
The dinner was fantastic, however the highlight was the Gluten Free Buttermilk Herb loaf. I struggle to find gluten free bread recipes that will pass my daughters pallet. This loaf won the award for most delicious, especially when served warm smeared with Kerrigold butter.
Here’s the link for the Slow Cooker Parmesan Honey Pork Roast from Your Home Based Mom
Here’s my recipe for Gluten Free Buttermilk Herb Loaf.
- 1 ¼ cups organic whole milk
- 1 tablespoon white vinegar or lemon juice
- 2 ¼ cups Bob’s Red Mill Gluten-Free flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- ½ teaspoon dry mustard powder
- ½ teaspoon freshly ground pepper
- ¼ cup grated parmesan cheese
- 2 tablespoons nutritional yeast
- 2 tablespoons Italian seasoning mix
- 1 teaspoon ground thyme or 2 teaspoons fresh thyme leaves
- 1 teaspoon oregano
- 2 eggs
- 2 ½ tablespoons olive oil
- Egg wash (optional)
- Coarse sea salt (optional)
- Fresh thyme leaves (optional)
- Preheat oven to 350F. Generously butter a large loaf pan.
- In a small bowl combine milk and white vinegar or lemon juice. Set aside for 10 minutes to culture milk into buttermilk.
- Sift flour, baking powder, baking soda, salt, dry mustard powder and pepper. Whisk together to incorporate the dry ingredients. Add parmesan cheese, nutritional yeast, Italian seasoning mix, thyme and oregano. Stir together thoroughly.
- In a buttermilk bowl, whisk in eggs and olive oil until well combined.
- Make a well in the center of the flour mixture and pour the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared loaf pan and spread it out evenly.
- Brush the top of the batter with egg wash and sprinkle with coarse sea salt and fresh thyme leaves.
- Bake for 40-45 minutes or until a fine skewer inserted in the middle comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. When finished, remove from oven and leave in loaf pan for 5 minutes before turning onto a wire rack.
- Wrap leftovers tightly and store in fridge. Gently reheat leftovers in oven or toaster.
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