Tip of the Week
Sandwiches, pizza and fresh crusty bread - what do they have in common? Besides being among our favorite foods, they are often made with wheat and contain gluten. However, with a scan of American grocery store shelves or restaurant menus, it’s easy to see that gluten-free is a popular trend these days, with more and more people looking to reduce or eliminate gluten from their diets.
As the number of individuals seeking a gluten-free diet increases, so does the demand for flavorful gluten-free recipes, especially for baked goods that are traditionally packed with gluten.
Baking flavor-packed gluten-free recipes is a breeze with the addition of naturally gluten-free ingredients like olives - a versatile ingredient that adds flavor and texture to any gluten-free dish. And here’s a fun fact - did you know that 95 percent of black ripe olives are grown in California by more than 1,000 family farmers?
Below are a few tasty recipes that incorporate olives and are gluten-free. For more recipes, visit www.calolive.org.
Gluten-Free Olive, Shallot and Rosemary Focaccia
2 cups lukewarm water
2 teaspoons sugar
2 packets instant dry yeast
1/4 cup extra virgin olive oil, plus extra for pan
3 cups brown rice flour, divided
1/2 cup each: white rice flour, sorghum flour and tapioca starch/flour
1 tablespoon xanthan gum
2 1/2 teaspoons sea salt
1 teaspoon cornmeal
5 cloves garlic, minced
2 tablespoons fresh rosemary, coarsely chopped
1 (6 ounce) can California Ripe Olives, well drained
2 medium shallots, thinly sliced
3 tablespoons grated Parmesan cheese
2 teaspoons Maldon salt
Place water, sugar and yeast in a large mixer bowl; let stand for five minutes or until yeast begins to foam. Beat in eggs and olive oil. Add flours, xanthan gum and salt and beat well with a dough hook for five minutes, scraping down the sides occasionally. Mixture should be a very thick batter. Lightly oil two medium baking sheets and sprinkle with cornmeal. Spread batter about 1-inch thick into pans and top with garlic, rosemary, olives, shallots, cheese and Maldon salt, in that order, pressing lightly into the dough. Let stand in a warm spot for 30 minutes or until dough has doubled in size. Preheat oven to 400 F. Bake focaccia for 20 to 25 minutes or until golden brown, tenting with foil during the last five or 10 minutes if topping browns too quickly.
Gluten-Free Muffaletta Sandwich
1 cup Wine Country Olive Tapenade
8 slices provolone cheese
8 ounces thinly sliced smoked ham
4 ounces sliced Genova salame
4 ounces sliced Sopressa Veneta
Place bread on a board and carefully cut in half horizontally. Spread tapenade over the bottom half and top with cheese, ham, salame and sopressa. Cover with focaccia top and press down gently. Cut in wedges. Makes eight servings.
Number to Know
6: Since California Ripe Olives are fruits, they have no cholesterol at all. Each large olive has only 6 calories.
What kind of plant do olives come from?
Answer at bottom of rail.
Wise to the Word
Chiffonade: The French term means “made of rags.” In cooking, chiffonade is a technique for slicing herbs and leafy vegetables into long, thin strips. This method is useful for cooking tougher greens like kale and chard, which can be hard to chew when left in bigger pieces. It’s also a nice way to slice up herbs like mint or basil to scatter over a dish or add to a salad.
The Dish On ...
“Clean Eats,” by Alejandro Junger
From Dr. Alejandro Junger, author of the New York Times bestsellers “Clean” and “Clean Gut,” comes “Clean Eats,” a cookbook featuring over 200 delicious, easy-to-prepare, healthy recipes all aimed at helping you restore your natural ability to heal yourself.
Food Quiz answer
C. Olives grow on a tree. The name of the tree is Olea Europeaea.
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Food for Thought: Gluten-free recipes guaranteed to please a crowd
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