I was recently the lucky recipient of a case of gluten free bread from Newburn Bakehouse. Whilst my workmates eagerly helped me out with the muffins, gluten free bread isn’t so obviously shareable; and with a small flat I had a dilemma. What do do with it all?! There’s only so many sandwiches a girl can eat! It’s a problem us coeliacs often face as we’re the only ones in a family who eat the bread, so there are often stale leftovers. So here’s what I did:
1. Savoury Bread & Butter Pudding
The GEH doesn’t have a sweet tooth, so whilst many of you cried ‘make a pudding’, I needed to find something else. I tried out a savoury version, adding pancetta, cheese and peppers. Not bad. Here’s a recipe for inspiration.
2. Gluten Free Bruschetta (left)
I sliced the Newburn Bakehouse rolls diagnonally, griddled them, then rubbed with garlic and drizzled with olive oil before topping with roasted cherry tomatoes and fresh basil just before serving as a nice canapé.
3. French Toast
Dunk it in some whisked egg, fry it, and drizzle with maple syrup. Best. Sunday. Breakfast. Ever.
I always keep a bag full of breadcrumbs in the freezer. Simply whizz dry bread up in a food processor ready to use as a coating for fishcakes or goujons; or add to meatballs and home-made burgers for a great texture. I used a lot in a tasty healthy turkey meatloaf – mixing 3 large handfuls with a packet of turkey mince, grated carrot, 2 tbsp of ketchup, a good splosh of GF worcester sauce, an egg and some fresh herbs. Wrapped in parma ham and baked in a loaf tin for an hour, this was yummy hot for dinner and cold for lunch with chutney. Here’s another recipe.
5. Queen of Puddings (right)
Forget all those people saying ‘bread pudding’ – go see Delia, and you will not be disappointed with this lovely light dessert which works perfectly with gluten free breadcrumbs.
6. Cinnamon Crispbreads
Thankyou the internets for throwing up this suggestion!
Impress your Swedish friends by making a creative ‘sandwich cake’ like the one I made last year. Best done when the bread is fresh and not crumbly.
8. Arancini (top)
Yet more breadcrumbs formed the casing for these Italian rice balls. The Newburn Bakehouse rolls are really light so make a great crispy topping, almost like panko crumbs. I used up some leftover risotto. When it’s cool from the fridge simply form the risotto into balls, coat in egg and crumbs and shallow fry. Good enough to make the risotto especially for it!
What do you do with your leftover gluten free bread? Do you find it works as well as gluten-containing bread?