Gluten Free Bruschetta
Gluten free bruschetta, a version of the classic bread based appetizer. Instead of a baguette, this recipe uses a bread made from oat flour as a vehicle for the tomato and balsamic mixture
Servings: 8 slices
Calories: 77kcal
Ingredients
- 7/8 cup oat flour
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp baking soda
- 1/2 cup plain non fat Greek yogurt
- 1 large egg white
- 2 Roma tomatoes
- 1 tbsp balsamic glaze
- Basil
- 2 mozzarella string cheese sticks
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Instructions
- Preheat oven to 375°F.
- Mix the dry ingredients together for the bread. Then add in yogurt and egg white. Stir to incorporate.
- Put the dough mixture onto an oiled baking sheet or on top of a silpat and form it into a baguette shape. Do your best to recreate the shape.
- Bake for 15-17 minutes.
- Allow to cool and cut into slices. If you were able to shape it correctly you may be able to cut into cross sections. Your loaf may be a little bit flat if you were unable to shape the raw dough correctly. If this is the case, cut the loaf logitudinally and then into slices.
- Turn the oven to 450°F and bake the slices for 7-9 minutes or until crisp flipping halfway through. Watch them carefully to ensure they don't burn.
- Cut the tomatoes into a small dice removing any seeds and chop the basil and string cheese. Mix together.
- Top each piece of bread with tomato mixture and drizzle balsamic glaze.
- This will make 8 slices. Nutrition information is for 1 of 8 slices.
Nutrition
Calories: 77kcal | Carbohydrates: 11.3g | Protein: 4.5g | Fat: 1.3g