Karina's Rustic Bread Recipe with Green Chiles

Gluten-Free Pueblo Bread with Green Chiles

Bake Up This Beautiful Rustic Bread and Grab Some Olive Oil for Dipping

This is the easiest yeasted bread you'll ever make. Well, from a scratch recipe, I mean. You'll have to whisk together some gluten-free flours and proof a little yeast in warm (not too hot!) water, but you can handle that, right? Once it's stirred together, you smooth it into a cake pan, let it rise in a warm and cozy oven, then bake it.

Karina's Gluten-Free Rustic Bread Recipe

This hearty but tender bread is lovely with steaming bowls of chili, soup, slow cooked stew, and any Mexican-style or Santa Fe recipes your family loves. Choose mild or spicy roasted green chiles for this grainy wheat-free bread; gentle or knock 'em dead hot, it will be delicious.

Ingredients:

1 tablespoon active dry or rapid yeast
1 cup warm water 110º to 115ºF
1 teaspoon honey

3/4 cup gluten-free cornmeal

1/2 cup organic GF buckwheat flour or millet flour

1/2 cup sorghum flour or brown rice flour

1/2 cup cassava flour

1 teaspoon xanthan gum

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon fine sea salt

1 teaspoon chili powder- mild or hot

1/2 teaspoon ground cinnamon

1/2 teaspoon each of minced onion

1/4 to 1/3 cup organic light brown sugar (I used 1/3 cup)

2 large organic free-range eggs or Ener-G Egg Replacer

1/4 cup plus two tablespoons olive oil, or grapeseed oil

2 or more extra tablespoons of warm water, as needed

1/2 cup chopped drained, patted dry roasted green chiles- mild or hot

Instructions:

Turn your oven on briefly to warm it, then turn it off.

Line a 8 or 9-inch cake pan with parchment. Sprinkle a little gluten-free cornmeal on the bottom, and set aside.

Proof the yeast by adding it to the warm water with honey. Set aside to get poofy.

Meanwhile, whisk together the GF cornmeal, flours, and dry ingredients.

Add in the proofed yeast and water mixture, eggs and oil. Stir to combine. The dough should be like muffin batter. Add a tablespoon of warm water, or two, if needed.

Add in the green chiles by hand, and stir until the dough is smooth.

Spoon the dough into a cornmeal dusted cake pan and smooth with wet hands or a rubber spatula to form a loaf. Place the pan into a warm oven (not too hot, as you don't want to bake it, just coax it to rise).

When the dough has doubled in height, turn on the oven and set it to 375ºF.

Bake for 25 to 35 minutes until the loaf is firm to the touch and slightly golden. It should sound a bit hollow if you tap it. If in doubt- check with a wooden toothpick- it should be dry; a few moist crumbs are okay.

Place on a cooling rack for five minutes and then release the bread from the pan to continue cooling on a wire rack- this keeps moisture from forming (moisture from the pan makes a bread bottom soggy- and you don't want a soggy bottom now do you?)

Serve warm or at room temperature- but warm is best.

Grill leftover slices in a little olive oil for a breakfast treat.

Yields 8 to 10 slices.

We enjoyed wedges of this bread dipped in fruity extra virgin olive oil.