Gluten Free Mama
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Sun-Dried Tomato Basil Bread and Grilled Chicken and Pesto Sandwich ~ Gluten free, dairy free, egg free

Chicken Pesto Sandwich 4 Mama’s Sun-Dried Tomato Basil Bread ~ Gluten/Dairy/Egg Free
 
& Mama’s Grilled Chicken and Pesto Sandwich
 
 
It’s Dairy Free and Egg Free week at Gluten Free Mama, so we decided it would be fitting to create a Dairy/Egg/Gluten Free recipe for you.  In fact, you get two in one today!  Summer is on my mind, and it makes me think of summer friendly recipes.  I created this delicious Sun-Dried Tomato Basil Bread and yes, it’s Egg and Dairy Free!  I like to think outside the box.  I am not a big fan of baking my breads in the traditional 4×8 bread pan, because  I don’t feel that the breads hold their rise like they should in those pans and so when you cut slices you have these dinky 2×3 inch slices, and that is not a sandwich!  I made this bread in an Angel Food Cake Pan, giving it a “Ring Shape”.  Then after the bread cooled, I sliced the bread in half, making two rings, and made a delicious Grilled Chicken Pesto Sandwich out of it. It not only looks amazingly delicious, it tastes amazing too!  My family gave it a 10 and I hope your family does too!  Now of course, you can make any kind of sandwich you like, and you can make any of your favorite bread recipes using the Angel Food Cake Pan, making the ring shape.  So have fun with it!  Happy Summer, and enjoy baking gluten free! 
Gluten Free Mama’s Sun-Dried Tomato Basil Bread ~ Dairy and Egg Free
Ingredients
1 ¼ cup warm water
1 Tbsp. yeast
1 tsp. sugar
1 ½ tsp. xanthan gum
1 tsp salt
¼ cup Sun-dried Tomatoes Packed in oil, finely chopped
3 Tbsp. Fresh Basil or 1 ½ Tbsp. dried
2 garlic cloves, minced
¼ cup olive oil
1 tsp. cider vinegar
Mama’s “Flax Eggs”
½ cup warm water and 2 Tbsp. ground flax simmered for 5 minutes, cooled
 
Directions
First, prepare your flax eggs.  In a medium

saucepan, simmer 2 Tbsp. ground flaxseed with ½ cup warm water.  Simmer for 5 minutes and cool. This equals two eggs.

In a liquid measuring cup, mix together warm water, yeast and sugar.  Set aside until foamy. 
In a mixing bowl, combine flour, xanthan gum, and salt.  Mix to combine.  Add sun-dried tomatoes, basil and garlic. With mixer running on low speed, pour in yeast mixture.  Add, flax eggs, olive oil and vinegar.  Mix on high speed for 2-3 minutes. 
Spray desired bread pan with cooking spray.  Spread dough evenly into pan.  Make a few slashes, cover with a dry towel, and allow to rise in warm place for 2 hours. 
 
 
Bake at 400 degrees. 
4×8 Bread Pan, Bake for 1 hour
French Loaf Pan, Bake for 1 hour
Angel Food Cake Pan, Bake for 1 hour
Mini Loaf Pans, Bake 35-40 minutes
4 Inch Cake Pans, Bake 28-30 minutes
Glass Loaf Pan, Reduce heat to 375 degrees and Bake for 1 hour
Mama’s Gluten Free Grilled Chicken Pesto Sandwich
Ingredients
 
1 Loaf of Mama’s GF Sundried Tomato Basil Bread, Baked in an Angel Food Cake Pan
3 chicken breasts, Sliced in half, making two thin pieces each
1 batch of Mama’s Easy To Make Pesto – See Below
2 medium tomatoes, sliced
Fresh baby spinach
6-8 garlic cloves, (Mama use Italian Seasoned Pickled Garlic)
***For those who are not dairy free you can  top it with Fresh Mozzarella slices
Directions
 
Season chicken with salt and pepper.  Grill chicken either on BBQ or on a grilling pan on stove. If grilling on stove, add a little olive oil to the pan.  Slice grilled chicken into thin strips and set aside. 
Slice bread in half, making two rings.  Generously spread pesto on bottom half.  Layer chicken slices on top of pesto. Then put a layer of spinach leaves on top of chicken.  Top spinach with tomato slices and garlic.  If you are able to have dairy, add fresh mozzarella slices.   
 
 
Put the top half of bread ring on. Take a picture! Show off to family and friends.  Then slice into medium size pieces and serve!  ENJOY! 
 
Easy Pesto 
1 cup basil leaves
1/4 cup walnuts or pine nuts
6 Tbsp. olive oil
3 garlic cloves
***If you can have dairy use 1/4 cup parmesan cheese.  If you are dairy free leave out.  
 
Put all ingredients in food processor and pulse until finely chopped.  
 

 

Sun-Dried Tomato Basil Bread and Grilled Chicken and Pesto Sandwich ~ Gluten free, dairy free, egg free
 
Author:
Recipe type: Gluten Free Main Meals
Serves: 8-10 sandwiches
Ingredients
  • 1 Loaf of Mama’s GF Sundried Tomato Basil Bread, Baked in an Angel Food Cake Pan
  • 3 chicken breasts, Sliced in half, making two thin pieces each
  • 1 batch of Mama’s Easy To Make Pesto – See Below
  • 2 medium tomatoes, sliced
  • Fresh baby spinach
  • 6-8 garlic cloves, (Mama use Italian Seasoned Pickled Garlic)
  • ***For those who are not dairy free you can
  • top it with Fresh Mozzarella slices
Instructions
  1. First, prepare your flax eggs.  In a medium
  2. saucepan, simmer 2 Tbsp. ground flaxseed with ½ cup warm water.  Simmer for 5 minutes and cool. This equals two eggs.
  3. In a liquid measuring cup, mix together warm water, yeast and sugar.  Set aside until foamy.
  4. In a mixing bowl, combine flour, xanthan gum, and salt.  Mix to combine.  Add sun-dried tomatoes, basil and garlic. With mixer running on low speed, pour in yeast mixture.  Add, flax eggs, olive oil and vinegar.  Mix on high speed for 2-3 minutes.
  5. Spray desired bread pan with cooking spray.  Spread dough evenly into pan.  Make a few slashes, cover with a dry towel, and allow to rise in warm place for 2 hours.
  6. Bake at 400 degrees.
  7. x8 Bread Pan
  8. , Bake for 1 hour
  9. French Loaf Pan
  10. , Bake for 1 hour
  11. Angel Food Cake Pan
  12. , Bake for 1 hour
  13. Mini Loaf Pans
  14. , Bake 35-40 minutes
  15. Inch Cake Pans
  16. , Bake 28-30 minutes
  17. Glass Loaf Pan,
  18. Reduce heat to 375 degrees and Bake for 1 hour
  19. Mama’s Gluten Free Grilled Chicken Pesto Sandwich
  20. Season chicken with salt and pepper.  Grill chicken either on BBQ or on a grilling pan on stove. If grilling on stove, add a little olive oil to the pan.  Slice grilled chicken into thin strips and set aside.
  21. Slice bread in half, making two rings.  Generously spread pesto on bottom half.  Layer chicken slices on top of pesto. Then put a layer of spinach leaves on top of chicken.  Top spinach with tomato slices and garlic.  If you are able to have dairy, add fresh mozzarella slices.
  22. Put the top half of bread ring on. Take a picture! Show off to family and friends.  Then slice into medium size pieces and serve!  ENJOY!

 
Sun-Dried Tomato Basil Bread
 
Gluten Free Mama’s Sun-Dried Tomato Basil Bread ~ Dairy and Egg Free
Author:
Ingredients
  • 1 ¼ cup warm water
  • 1 Tbsp. yeast
  • 1 tsp. sugar
  • 3 cups Mama’s Almond or Coconut Blend Flour
  • (I used Almond)
  • 1 ½ tsp. xanthan gum
  • 1 tsp salt
  • ¼ cup Sun-dried Tomatoes Packed in oil, finely chopped
  • 3 Tbsp. Fresh Basil or 1 ½ Tbsp. dried
  • 2 garlic cloves, minced
  • ¼ cup olive oil
  • 1 tsp. cider vinegar
  • Mama’s “Flax Eggs”
  • ½ cup warm water and 2 Tbsp. ground flax simmered for 5 minutes, cooled
Instructions
  1. First, prepare your flax eggs.  In a medium saucepan, simmer 2 Tbsp. ground flaxseed with ½ cup warm water.  Simmer for 5 minutes and cool. This equals two eggs.
  2. In a liquid measuring cup, mix together warm water, yeast and sugar.  Set aside until foamy.
  3. In a mixing bowl, combine flour, xanthan gum, and salt.  Mix to combine.  Add sun-dried tomatoes, basil and garlic. With mixer running on low speed, pour in yeast mixture.  Add, flax eggs, olive oil and vinegar.  Mix on high speed for 2-3 minutes.
  4. Spray desired bread pan with cooking spray.  Spread dough evenly into pan.  Make a few slashes, cover with a dry towel, and allow to rise in warm place for 2 hours.
  5. Bake at 400 degrees.
  6. x8 Bread Pan, Bake for 1 hour
  7. French Loaf Pan, Bake for 55 min
  8. Angel Food Cake Pan, Bake for 55 min
  9. Mini Loaf Pans, Bake 35-40 minutes
  10. Inch Cake Pans, Bake 28-30 minutes
  11. Glass Loaf Pan, Reduce heat to 375 degrees and Bake for 1 hour

To by Mama’s Flour Blends, Click Here

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Easy Pesto
 
1 cup basil leaves ¼ cup walnuts or pine nuts 6 Tbsp. olive oil 3 garlic cloves
Author:
Recipe type: Appetizers, Dips & Snacks
Ingredients
  • 1 cup basil leaves
  • ¼ cup walnuts or pine nuts
  • 6 Tbsp. olive oil
  • 3 garlic cloves
  • ¼ cup grated Parmesan Cheese (optional, leave out if dairy free)
Instructions
  1. **If you can have dairy use ¼ cup Parmesan cheese.  If you are dairy free leave out.
  2. Put all ingredients in Food Processor and pulse until finely chopped. If you don't like a lot of garlic, reduce to taste.

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1 Comment

  1. May 23, 2014    

    HI…I have a HUGE bag of Bob's Red Mills Gluten Free All Purpose. Would you suggest any substitutions if I use that?

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