At My Olive Tree we love making meals for our family and friends. However, we are finding that more and more people struggle with digesting gluten-laden goodies.
We have experienced dinner parties where our gluten-free friends struggle to find something that they can enjoy with us. This makes creating a meal with these specific needs in mind all the more necessary. If not, it’s not only difficult for the guest, but we as hosts, feel terrible, as well. This is why we have decided to share two recipes that we believe might combine to make an excellent go-to meal for just such occasions.
Maybe you don’t know friends who are gluten-intolerant, but if you are like us, you may simply be curious to find out if you digest gluten-free foods better than the standard gluten versions.
Whatever the case may be, these recipes are on our “to try” list. And we thought you might enjoy joining us in this experiment of creating Gluten-Free Italian Wedding Soup and Gluten-Free Olive Bread.
Gluten Free Italian Wedding Soup [i]
Ingredients:
One recipe of gluten-free meatballs (follows)
1 cup short grain, brown rice, cooked
6 cups bone broth, chicken or beef
4 cups spinach, chopped into bite-size pieces
Directions:
Heat bone broth in stock pot over high heat.
When boiling, add meatballs, lower heat and simmer for 15 minutes.
Just before serving, add spinach and turn off burner.
Serve with crusty bread and a sprinkle of Asiago cheese.
Gluten Free Meatballs
Combine:
1 lb. ground beef, preferably pastured
¼ onion, minced (small)
1 tsp. garlic, minced
1 small egg
1 T. fresh Italian herbs such as oregano, basil, parsley and thyme
¼ tsp. salt
⅛ tsp. ground pepper
½ cup bread crumbs {gluten-free}
Directions:
Mix all together well and shape into 1-1/4″ balls.
Place on baking sheet and bake at 350˚ for about 20 minutes or until golden brown.
Makes 25-30 meatballs.
Gluten Free Olive Bread[2]
Ingredients:
200g (7oz) gluten-free white bread flour
1 level tsp salt
1 tbsp gluten-free baking powder
284ml carton buttermilk
3 medium eggs, lightly beaten
2 tbsp olive oil
2 pitted, green olives, sliced
1 tsp freshly chopped rosemary leaves, plus 1 sprig, leaves removed
2 tbsp. freshly grated Parmesan cheese
2lb loaf tin, greased and strip-lined
Directions:
Set the oven to 350°F. Put the flour, salt and baking powder into the bowl of an electric mixer. Add the buttermilk, eggs and oil, and mix with a dough hook or the beater, to make a smooth batter. Add the olives, chopped rosemary and 1 tbsp. Parmesan cheese. Pour the mixture into the prepared tin, sprinkle with the rosemary leaves and rest of the Parmesan. Bake for 50 mins, until a skewer inserted into the center comes out clean.
We would love to hear how this went for you, and of course if you’re looking for a way to bless Israel in the process, why not purchase My Olive Tree’s Extra Virgin Olive Oil to help prepare your bread. Or use it to prepare a fantastic olive oil based salad dressing. Either way, it all sounds delicious!
Bon Appetite!
[i] http://www.mrfarmersdaughter.com/italian-wedding-soup-gluten-free/
[2] http://www.goodtoknow.co.uk/recipes/528863/olive-bread
