by April the Gluten Free Girl Jul 7th, 2011 // Gluten Free

Gluten-Free Grilled Cheese Italian Style

So here’s the thing about sandwiches. When you go gluten-free you can’t have them. Unless you’re making them at home; but even then, it’s a much better idea to make your own gluten-free bread than to buy it in the store. Mostly because, when is the last time you had bread hot out of the oven? Right. NEVER.

That’s why I decided to beg, borrow, or steal a bread-maker. Which every celiac should have, according to multiple celiac friends of mine. Yes, we’re totally in a cult. Once you’ve procured your breadmaker, you’re going to want to make this cheesy gluten-free loaf. But don’t be intimidated by all of the flour options in this recipe, as you just toss them in the machine and prepare to be wowed by your fresh, hot, loaf.

Me? I’m currently in love with these mini grilled cheese sandwiches with mozzarella and pepperoni. Mmmmmm. You’re going to need small hands to take a biscuit cutter to your fresh-baked gluten-free cheesy loaf. Like so.

Then you just take two cute pieces of bread and sprinkle shredded mozzarella cheese on the bottom slice of bread, and put a biscuit cutter sized slice of gluten-free pepperoni (most is g-free, but check the label) on top.

You only need these three things to make a party in your mouth, Italiano style.

Gluten-Free Mini Grilled Cheese Italian Style

adapted from Cuisinart

Prep time: 20 minutes Cook time: Breadmaker, 2 hours, Grilled Cheese, 7 minutes

Cheesy Gluten-Free Loaf

Ingredients:
1 1/2 cups low fat milk
2 tablespoons olive oil
2 eggs, at room temperature
2 tablespoons honey
3/4 teaspoon apple cider vinegar
1 teaspoon salt
1 1/2 cups brown rice flour
3/4 cup potato starch
1/3 cup tapioca flour
2 tablespoons garfava flour
2 tablespoons quinoa flour
2 teaspoons xanthan gum
1/2 teaspoon gelatin
1/4 cup shredded provolone cheese
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 1/4 teaspoons active dry yeast

1. Add the milk, oil, eggs, honey and apple cider vinegar to the bread pan fitted with the kneading paddle.
2. Stir the remaining ingredients together, except for the yeast, in a seperate mixing bowl. Add to the bread pan.
3. Add yeast to the bread pan last, then place the bread pan in your breadmaker.
4. While dough is in “knead” mode, scrape the sides of the pan with a rubber spatula to fully incorporate ingredients.
5. When cycle is finished, remove loaf and allow to cool.

Next, assemble your sandwiches:
1. Cut bread into 1 inch slices and use a biscuit cutter to create mini slices.
2. Butter a skillet and place one bread slice, topped with shredded mozzarella cheese, one slice pepperoni, and other buttered slice.
3. Cook on medium heat for approximately 3 minutes per side, or until bread has browned and cheese is melted.

Makes: 1 1/2 pound loaf of bread, and 6 mini sandwiches