Gluten Free Bruschetta

About This Recipe

Gluten free bruschetta, a version of the classic bread based appetizer. Instead of a baguette, this recipe uses a bread made from oat flour as a vehicle for the tomato and balsamic mixture

Ingredients

• 7/8 cup oat flour ⁣⁣
• 1 tsp salt⁣⁣
• 1 tsp garlic powder ⁣⁣
• 1/2 tsp onion powder⁣⁣
• 1/2 tsp baking soda⁣⁣
• 1/2 cup plain non fat Greek yogurt
• 1 large egg white
• 2 Roma tomatoes⁣⁣
• 1 tbsp balsamic glaze⁣⁣
• Basil ⁣⁣
• 2 mozzarella string cheese sticks ⁣⁣
• ⁣⁣

Instructions

1. Preheat oven to 375°F.
2. Mix the dry ingredients together for the bread. Then add in yogurt and egg white. Stir to incorporate.
3. Put the dough mixture onto an oiled baking sheet or on top of a silpat and form it into a baguette shape. ⁣⁣Do your best to recreate the shape.
4. Bake for 15-17 minutes. ⁣⁣
5. Allow to cool and cut into slices. If you were able to shape it correctly you may be able to cut into cross sections. Your loaf may be a little bit flat if you were unable to shape the raw dough correctly. If this is the case, cut the loaf logitudinally and then into slices.
6. Turn the oven to 450°F and bake the slices for 7-9 minutes or until crisp flipping halfway through. ⁣⁣Watch them carefully to ensure they don't burn.
7. Cut the tomatoes into a small dice removing any seeds and chop the basil and string cheese. Mix together. ⁣⁣
8. Top each piece of bread with tomato mixture and drizzle balsamic glaze. ⁣⁣
9. This will make 8 slices. Nutrition information is for 1 of 8 slices. ⁣⁣