It’s Dairy Free and Egg Free week at Gluten Free Mama, so we decided it would be fitting to create a Dairy/Egg/Gluten Free recipe for you. In fact, you get two in one today! Summer is on my mind, and it makes me think of summer friendly recipes. I created this delicious Sun-Dried Tomato Basil Bread and yes, it’s Egg and Dairy Free! I like to think outside the box. I am not a big fan of baking my breads in the traditional 4×8 bread pan, because I don’t feel that the breads hold their rise like they should in those pans and so when you cut slices you have these dinky 2×3 inch slices, and that is not a sandwich! I made this bread in an Angel Food Cake Pan, giving it a “Ring Shape”. Then after the bread cooled, I sliced the bread in half, making two rings, and made a delicious Grilled Chicken Pesto Sandwich out of it. It not only looks amazingly delicious, it tastes amazing too! My family gave it a 10 and I hope your family does too! Now of course, you can make any kind of sandwich you like, and you can make any of your favorite bread recipes using the Angel Food Cake Pan, making the ring shape. So have fun with it! Happy Summer, and enjoy baking gluten free!
Gluten Free Mama’s Sun-Dried Tomato Basil Bread ~ Dairy and Egg Free
saucepan, simmer 2 Tbsp. ground flaxseed with ½ cup warm water. Simmer for 5 minutes and cool. This equals two eggs.
***For those who are not dairy free you can top it with Fresh Mozzarella slices
Put the top half of bread ring on. Take a picture! Show off to family and friends. Then slice into medium size pieces and serve! ENJOY!
- 1 Loaf of Mama’s GF Sundried Tomato Basil Bread, Baked in an Angel Food Cake Pan
- 3 chicken breasts, Sliced in half, making two thin pieces each
- 1 batch of Mama’s Easy To Make Pesto – See Below
- 2 medium tomatoes, sliced
- Fresh baby spinach
- 6-8 garlic cloves, (Mama use Italian Seasoned Pickled Garlic)
- ***For those who are not dairy free you can
- top it with Fresh Mozzarella slices
- First, prepare your flax eggs. In a medium
- saucepan, simmer 2 Tbsp. ground flaxseed with ½ cup warm water. Simmer for 5 minutes and cool. This equals two eggs.
- In a liquid measuring cup, mix together warm water, yeast and sugar. Set aside until foamy.
- In a mixing bowl, combine flour, xanthan gum, and salt. Mix to combine. Add sun-dried tomatoes, basil and garlic. With mixer running on low speed, pour in yeast mixture. Add, flax eggs, olive oil and vinegar. Mix on high speed for 2-3 minutes.
- Spray desired bread pan with cooking spray. Spread dough evenly into pan. Make a few slashes, cover with a dry towel, and allow to rise in warm place for 2 hours.
- Bake at 400 degrees.
- x8 Bread Pan
- , Bake for 1 hour
- French Loaf Pan
- , Bake for 1 hour
- Angel Food Cake Pan
- , Bake for 1 hour
- Mini Loaf Pans
- , Bake 35-40 minutes
- Inch Cake Pans
- , Bake 28-30 minutes
- Glass Loaf Pan,
- Reduce heat to 375 degrees and Bake for 1 hour
- Mama’s Gluten Free Grilled Chicken Pesto Sandwich
- Season chicken with salt and pepper. Grill chicken either on BBQ or on a grilling pan on stove. If grilling on stove, add a little olive oil to the pan. Slice grilled chicken into thin strips and set aside.
- Slice bread in half, making two rings. Generously spread pesto on bottom half. Layer chicken slices on top of pesto. Then put a layer of spinach leaves on top of chicken. Top spinach with tomato slices and garlic. If you are able to have dairy, add fresh mozzarella slices.
- Put the top half of bread ring on. Take a picture! Show off to family and friends. Then slice into medium size pieces and serve! ENJOY!
Gluten Free Mama’s Sun-Dried Tomato Basil Bread ~ Dairy and Egg Free
- 1 ¼ cup warm water
- 1 Tbsp. yeast
- 1 tsp. sugar
- 3 cups Mama’s Almond or Coconut Blend Flour
- (I used Almond)
- 1 ½ tsp. xanthan gum
- 1 tsp salt
- ¼ cup Sun-dried Tomatoes Packed in oil, finely chopped
- 3 Tbsp. Fresh Basil or 1 ½ Tbsp. dried
- 2 garlic cloves, minced
- ¼ cup olive oil
- 1 tsp. cider vinegar
- Mama’s “Flax Eggs”
- ½ cup warm water and 2 Tbsp. ground flax simmered for 5 minutes, cooled
- First, prepare your flax eggs. In a medium saucepan, simmer 2 Tbsp. ground flaxseed with ½ cup warm water. Simmer for 5 minutes and cool. This equals two eggs.
- In a liquid measuring cup, mix together warm water, yeast and sugar. Set aside until foamy.
- In a mixing bowl, combine flour, xanthan gum, and salt. Mix to combine. Add sun-dried tomatoes, basil and garlic. With mixer running on low speed, pour in yeast mixture. Add, flax eggs, olive oil and vinegar. Mix on high speed for 2-3 minutes.
- Spray desired bread pan with cooking spray. Spread dough evenly into pan. Make a few slashes, cover with a dry towel, and allow to rise in warm place for 2 hours.
- Bake at 400 degrees.
- x8 Bread Pan, Bake for 1 hour
- French Loaf Pan, Bake for 55 min
- Angel Food Cake Pan, Bake for 55 min
- Mini Loaf Pans, Bake 35-40 minutes
- Inch Cake Pans, Bake 28-30 minutes
- Glass Loaf Pan, Reduce heat to 375 degrees and Bake for 1 hour
We love to hear your comments! Did you try our recipe and like it? Let us know! Please pin your favorite recipes to your Pinterest boards so you don’t forget you want to try it.
1 cup basil leaves 1/4 cup walnuts or pine nuts 6 Tbsp. olive oil 3 garlic cloves
- 1 cup basil leaves
- 1/4 cup walnuts or pine nuts
- 6 Tbsp. olive oil
- 3 garlic cloves
- 1/4 cup grated Parmesan Cheese (optional, leave out if dairy free)
- **If you can have dairy use 1/4 cup Parmesan cheese. If you are dairy free leave out.
- Put all ingredients in Food Processor and pulse until finely chopped. If you don’t like a lot of garlic, reduce to taste.