Spinach squares

[vaneramos]

By request from atldaddybear and hangnaildhole. This thing I make is a favourite of mine and Danny's. It's simple and very tasty. It serves well as a main dish, but goes nicely alongside sausages for brunch.

I do a slightly different gluten-free flour mix every time. I try to make do without rice flour because I don't like the texture, but using about one-third of it in the blend is okay. Sorghum and amaranth flour are among my favourites. Quinoa flour imparts an interesting, slightly bitter, walnuty flavour. You can also experiment with tapioca, corn, potato flour and even almond meal. Commercial gluten-free blends often include xanthan gum. You can leave that out anyway, it isn't really necessary.

Of course this turns out fine with regular wheat. Use half whole wheat pastry flour and half unbleached all purpose white flour and leave out the xanthan gum.

Spinach squares

• 3 eggs
• 1 cup milk (or plain soy milk)
• 1 cup gluten-free flour mix
• 1 teaspoon xanthan gum
• 1 teaspoon gluten-free baking powder
• 2 to 2½ cups grated cheese (I prefer crumbled feta, and will often throw in some parmesan, but have to admit using all cheddar is very yummy)
• bunch of fresh spinach washed and chopped
• 1 tablespoon olive oil

1. Preheat oven to 350°F.
2. In a bowl, combine eggs, milk, flour, xanthan gum and baking powder.
3. Add grated cheese and chopped spinach and mix well.
4. Press into a greased, square baking pan.
5. Bake 30 to 35 minutes or until knife inserted comes out clean.

Comments

[bellakara.livejournal.com]

That looks like an interesting recipe. The only ingredient I'm not familiar with is the xanthan gum. However I've just noticed you said that's not necessary if using wheat flour. I might try this recipe this week.

[vaneramos.livejournal.com]

Gluten is the protein in wheat and some other grains that makes dough and batter sticky enough to hold together. In gluten-free baking, xanthan gum or guar gum can replace it. These ingredients can be found in health food stores and bulk food stores.

Enjoy the recipe!

[lupinebear.livejournal.com]

In fact, I'm munching on one of the left-over squares right now. Heaven!

[vaneramos.livejournal.com]

I'm there with you.

[hickbear.livejournal.com]

Thank you, twice over - first, for sharing your weekend with us; second, for sharing this nummy-riffic recipe. :-)