Gluten-Free Stuffed Herb Loaf (Pao Enrolado)

0
Prep time: 1 hr 0 min
Cook time: 1 hr 0 min
Calories: 417

This soft, savory gluten-free bread is brimming with tasty ingredients—meat, cheese, garden vegetables and herbs. This recipe can be made with egg replacement; see instructions below.

1 cup warm milk of choice (110°F)
⅓ cup butter or dairy-free butter alternative, melted and cooled
3 tablespoons sugar
1 tablespoon yeast
1 tablespoon vegetable oil
1 small onion, minced
1 tomato, minced and drained
1½ tablespoons dried thyme
1 tablespoon sun-dried tomato paste
2 teaspoons dried whole leaf oregano
1 teaspoon black pepper
2 cups gluten-free all-purpose flour blend of choice + ½ cup flour blend for rolling
½ cup Gluten-Free Oat Flour
1½ tablespoons baking powder
2¼ teaspoons xanthan gum*
1 teaspoon salt
3 large eggs, lightly beaten + 1 large egg for brushing loaf
1 tablespoon apple cider vinegar
3-4 ounces grated sharp cheddar or low-moisture cheese of choice
3 ounces ham or other gluten-free smoked meat, sliced very thin
-Cooking oil spray

1. Grease an 8×4-inch loaf pan and line the bottom with parchment paper.

2. In a small bowl, place milk, butter, sugar and yeast and stir to combine. Cover and let yeast proof 15 minutes. You should see foam forming on the top.

3. Place oil in a skillet and heat pan. Saute onion in hot oil until translucent. Add tomato, thyme, tomato paste, oregano and pepper. Turn off heat and set aside.

4. In a large bowl, place flour blend, oat flour, baking powder, xanthan gum and salt, stirring to combine. Add eggs, vinegar and yeast mixture and combine ingredients to make a soft batter

5. Place a clean silicon mat or sheet of wax paper on a work surface. Stretch plastic wrap over that and dust it with ½ cup flour blend.

6. Place scoops of soft dough next to each other on prepared surface. With floured fingers, shape dough into an 8×11-inch rectangle. Sprinkle cheese over the dough, leaving an inch of dough on 8-inch sides. (This will be the top and bottom of loaf.) Arrange sliced meat evenly over cheese. Then spread sauted onion mixture over meat.

7. Carefully roll dough up, starting on one 8-inch end. If the dough tears while it is being rolled, repair it with wet fingers. With seam side up, wet edge of dough to seal.

8. Place prepared baking pan over rolled dough with seam side up. Slide one hand under the silicon mat or wax paper. With top hand on the bottom of the upside-down pan, quickly flip the bread pan over, using the mat to scoop the soft dough and place it in the pan.

9. Spray dough with oil, cover loosely and let it rise in a warm place 1 hour.

10. Preheat oven to 400°F. Brush top of loaf with beaten egg.

11. Place in preheated oven and bake 15 minutes. Reduce heat to 350°F and bake another 45 minutes.

12. Remove from oven and let cool. Slice after bread has cooled.

Gluten-Free Stuffed Herb Loaf (Pao Enrolado)

Photography by Kathryn Brown Chadbourn

Loaf yields 8 slices. Each slice contains 417 calories, 18g total fat, 9g saturated fat, 0g trans fat, 118mg cholesterol, 758mg sodium, 54g carbohydrate, 3g fiber, 7g sugars, 12g protein, 35Est GL.

Egg-Free

For Egg-Free Stuffed Herb Loaf, omit 3 eggs. Add 1 tablespoon arrowroot powder or cornstarch to dry ingredients in step 4. Combine 2 tablespoons flax meal with 6 tablespoons hot unsweetened applesauce. Let cool. Use this mixture to replace 3 eggs in step 4.


Gluten-Free Oat Flour

MAKES 1 CUP

Quick oats work best for making flour.

1 cup gluten-free oats

1. Place oats in a clean coffee grinder, blender or food processor. Depending on the size of your machine, you may have to process in batches.
2. Cover and pulse, grinding oats into a fine flour.
3. Refrigerate oat flour in a zip-top bag up to a month until used.

Each cup contains 607 calories, 11g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 3mg sodium, 103g carbohydrate, 17g fiber, 0g sugars, 26g protein, 57Est GL.
Yields 1 loaf (8 slices)

Ingredients

  • 1 cup warm milk of choice (110°F)
  • ? cup butter or dairy-free butter alternative, melted and cooled
  • 3 tablespoons sugar
  • 1 tablespoon yeast
  • 1 tablespoon vegetable oil
  • 1 small onion, minced
  • 1 tomato, minced and drained
  • 1½ tablespoons dried thyme
  • 1 tablespoon sun-dried tomato paste
  • 2 teaspoons dried whole leaf oregano
  • 1 teaspoon black pepper
  • 2 cups gluten-free all-purpose flour blend of choice + ½ cup flour blend for rolling
  • ½ cup Gluten-Free Oat Flour
  • 1½ tablespoons baking powder
  • 2¼ teaspoons xanthan gum*
  • 1 teaspoon salt
  • 3 large eggs, lightly beaten + 1 large egg for brushing loaf
  • 1 tablespoon apple cider vinegar
  • 3-4 ounces grated sharp cheddar or low-moisture cheese of choice
  • 3 ounces ham or other gluten-free smoked meat, sliced very thin
  • -Cooking oil spray

Directions

11. Grease an 8x4-inch loaf pan and line the bottom with parchment paper.

22. In a small bowl, place milk, butter, sugar and yeast and stir to combine. Cover and let yeast proof 15 minutes. You should see foam forming on the top.

33. Place oil in a skillet and heat pan. Saute onion in hot oil until translucent. Add tomato, thyme, tomato paste, oregano and pepper. Turn off heat and set aside.

44. In a large bowl, place flour blend, oat flour, baking powder, xanthan gum and salt, stirring to combine. Add eggs, vinegar and yeast mixture and combine ingredients to make a soft batter

55. Place a clean silicon mat or sheet of wax paper on a work surface. Stretch plastic wrap over that and dust it with ½ cup flour blend.

66. Place scoops of soft dough next to each other on prepared surface. With floured fingers, shape dough into an 8x11-inch rectangle. Sprinkle cheese over the dough, leaving an inch of dough on 8-inch sides. (This will be the top and bottom of loaf.) Arrange sliced meat evenly over cheese. Then spread sauted onion mixture over meat.

77. Carefully roll dough up, starting on one 8-inch end. If the dough tears while it is being rolled, repair it with wet fingers. With seam side up, wet edge of dough to seal.

88. Place prepared baking pan over rolled dough with seam side up. Slide one hand under the silicon mat or wax paper. With top hand on the bottom of the upside-down pan, quickly flip the bread pan over, using the mat to scoop the soft dough and place it in the pan.

99. Spray dough with oil, cover loosely and let it rise in a warm place 1 hour.

1010. Preheat oven to 400°F. Brush top of loaf with beaten egg.

1111. Place in preheated oven and bake 15 minutes. Reduce heat to 350°F and bake another 45 minutes.

1212. Remove from oven and let cool. Slice after bread has cooled.

1 slice contains 417 calories, 18g total fat, 9g saturated fat, 0g trans fat, 118mg cholesterol, 758mg sodium, 54g carbohydrates, 3g fiber, 7g sugars, 12g protein.