This recipe uses eggplant for the bread crust.
But if you’d like to make it gluten-free, you can add in any other type of legume for the crust.
I prefer to keep mine gluten-saturated, so you’ll have to adjust the amount of butter and yeast, but that’s a choice.
This recipe is a little more complex than I’d like, but if you’re looking for a quick and easy bread, it’ll do just fine.
Ingredients: 1 1/2 cups whole-wheat flour, sifted 2 eggs 1 1⁄2 teaspoons baking powder 1⁃⁄4 teaspoons salt 1⁁ cup (180 mL) whole-milk 2 tablespoons (45 mL) butter, melted 1 tablespoon (15 mL) granulated sugar 2 teaspoons yeast (or more to taste) 1⁰ teaspoon dried rosemary (or 1⁹ teaspoon dried basil) Directions: Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, egg, baking powder, salt, and rosemary.
Add in butter, granulated sugars, and yeast.
Mix until combined.
Add the milk, one tablespoon at a time, mixing well after each addition.
Mix in the yeast mixture.
Divide dough into six equal portions.
Bake in preheated oven for 30 minutes.
Transfer to a wire rack and let cool for 15 minutes before slicing.
Nutrition Information Yield: 1 loaf, or 6 slices Amount Per Serving: