The stuff gluten-free dreams are made of!

Friday night, I made an AMAZING simple spring supper that was fairly light and super satisfying. It was soup and bread done right! I set out to make a meal that showcased spring onions, sweet peas and radishes, which I did, but also ended up making the greatest Gluten-Free Pumpernickel Bread on the planet. If you are gluten-free like me and miss pumpernickel bread, this loaf will make you swoon. Weak in the knees. I literally ate half the loaf on my own. On its own, topped with cinnamon butter, used in a great PB&J, or topped with Salted Butter and Radishes as last night, this bread is stellar. The other star of the show last night was the Spring Onion and Sweet Pea Soup, of which my boyfriend could not stop eating. With a little drizzle of cold buttermilk, this soup can be served warm or cold and will surely hit the spot. Truly, this meal is simple and delicious. A must try!

Spring Onion and Sweet Pea Soup: Yields 4 Servings
2 T olive oil
3 shallots, thinly sliced
2 bunches of scallion or spring onions, chopped with whites and greens separated
2 cups vegetable stock
2 cups peas
salt and pepper, to taste
1/4 cup cold buttermilk, for garnish
2 T thinly sliced scallion greens, for garnish

1. Heat olive oil in a medium saucepan over medium-high heat. Add shallots and scallion whites and sweat until translucent, about 3 minutes.
2. Add stock, scallion greens and peas and season to taste with salt and pepper. Bring to a boil; reduce heat to a simmer, cover, and cook until peas are tender.
3. Puree soup in a blender and readjust seasonings, if necessary. Strain through a sieve if you would like a smoother soup. Serve warm or cold, drizzled with buttermilk and topped with sliced scallions.


Gluten-Free Pumpernickel Bread: Yields 1 Loaf
Dry:
2 3/4 cup GF all-purpose flour
1/4 cup cornmeal
1 1/2 t salt
1 T xanthan gum
1/4 cup brown sugar
2 t caraway seeds
5 t yeast
Wet:
2 eggs
2 T agave
2 T molasses
1/4 cup oil
1 cup warm buttermilk
1 t instant coffee
1 T cocoa powder

1. Heat oven to 375. Lightly grease a loaf pan and line it with parchment paper. Sprinkle the bottom with cornmeal.
2. Whisk together dry ingredients in a large bowl.
3. In the bowl if a standing mixer fitted with the whisk attachment, combine all wet ingredients. Switch out whisk attachment for paddle, and with the machine running on medium speed, slowly add the dry ingredients to the wet. If the mixture looks too dry, add a little more milk. Increase speed to medium-high and beat for 3 minutes.
4. Spoon into prepared pan and smooth the top. Cover with a piece of greased plastic wrap and set in a warm place to rise.
5. Once the dough has risen to the top of the pan, place in the oven and bake for 30 minutes, or until done. Remove bread from the pan using the parchment and place on the rack for bake for 5 additional minutes. Remove parchment paper and let cool completely on a cooling rack before serving.

To Serve:
softened butter
sea salt
sliced radishes

This bread is tangy like a classic pumpernickel bread and has a wonderful crust. It is a little on the dense side (as most gluten-free breads are), but the texture doesn't stray far from the original. Also, it slices beautifully, without crumbling or falling apart. It will keep on the counter for about 3 days, or feel free to slice and freeze to enjoy later! Sliced. Bread. Heaven.


Again, this is super simple to prepare and is absolutely delicious. Hope you enjoy the recipes! I've been cooking a few times each week, but forgetting to take pictures... oh bother. Hopefully, I'll get those mystery recipes to you soon :) In the mean time - Happy Cooking!