Gluten Free Bread and Cheese Fondue
Ingredients
280 grams rice flour
100 grams tapioca flour
1 xanthan gum
1 tsp. gluten-free baking powder
1 tsp. salt
353 grams water, warm
1.5 tsp. dried yeast
2 sugar
3 egg white, beaten
1 tsp. apple cider vinegar
2 olive oil
1 garlic clove
130 ml dry white wine
0.5 tsp. mustard powder
1.5 lemon juice
1 tsp. black pepper
0.25 tsp. ground nutmeg
220 grams gruyere cheese
220 grams swiss cheese
2 carrot
2 pepper
1 cucumber
Instructions
STEP 1/9
Peel, destem and crush the garlic.
Grate the cheeses.
Trim and peel the carrots
Destem, deseed the peppers and cut to fit the feed tube.
Cut the cucumber into thirds.
STEP 2/9
Grease and line the loaf tin with parchment paper.
Assemble the Food Processor bowl onto the power unit.
Fit the Dough Tool to the Food Processor bowl.
STEP 3/9
Add Ingredients 1 (flours, gum, baking powder, salt) to the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Mix on speed 1 for 30 seconds until combined.
STEP 4/9
Add Ingredients 2 (water, yeast, sugar) to a jug.
Whisk together with a fork until combined.
Set aside.
STEP 5/9
Add the first item of Ingredients 3 (egg whites) to a clean medium bowl.
Lightly whisk with a fork until frothy.
Add the remaining 2 items of Ingredients 3 (oil, vinegar) to the bowl.
Mix until combined.
Transfer content of the medium bowl into the jug.
With the machine running, gradually pour contents of the jug into the Food Processor bowl.
Mix on speed 1 for 30 seconds until homogenous.
Pour batter into the prepared loaf tin.
Cover with cling film.
Leave to prove in a warm place for 30 minutes.
Preheat the oven to 200°C.
Bake for 40 minutes at 200°C until golden brown.
Turn out onto a cooling rack and let cool for 15 minutes.
Cut loaf into 1 inch cubes.
STEP 6/9
Retrieve, clean the Food Processor bowl and fit the Knife Blade.
Transfer a handful of bread cubes to the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Mix on speed Max until fine breadcrumbs are formed.
Transfer breadcrumbs to a clean small bowl.
STEP 7/9
Rub the first item of Ingredients 5 (garlic) into a large frying pan and discard.
Add the next item of Ingredients 5 (wine) to the pan.
Transfer breadcrumbs into the frying pan.
Heat over a medium-high heat.
Stir to combine.
Add the next 4 items of Ingredients 5 (mustard, lemon juice, pepper, nutmeg) to the pan.
Reduce to a low heat and simmer.
Gradually add the remaining items of Ingredients 5 (cheeses) to the pan.
Whisk until smooth.
Transfer into a fondue pot.
STEP 8/9
Retrieve, clean the Food Processor bowl.
Fit the Thick slicing disc, attach the lid and ensure it is locked into place.
Add the first 2 items of Ingredients 5 (carrots, peppers) into the Food Processor bowl using the pusher.
Slice on speed 8.
Add the remaining item of Ingredients 5 (cucumber) to the bowl using the pusher.
Slice on speed 5.
Serve.
STEP 9/9
Serve fondue with remaining bread cubes and the vegetable crudités.
Gluten Free Bread and Cheese Fondue
Ingredients
280 grams rice flour
100 grams tapioca flour
1 xanthan gum
1 tsp. gluten-free baking powder
1 tsp. salt
353 grams water, warm
1.5 tsp. dried yeast
2 sugar
3 egg white, beaten
1 tsp. apple cider vinegar
2 olive oil
1 garlic clove
130 ml dry white wine
0.5 tsp. mustard powder
1.5 lemon juice
1 tsp. black pepper
0.25 tsp. ground nutmeg
220 grams gruyere cheese
220 grams swiss cheese
2 carrot
2 pepper
1 cucumber
Instructions
STEP 1/9
Peel, destem and crush the garlic.
Grate the cheeses.
Trim and peel the carrots
Destem, deseed the peppers and cut to fit the feed tube.
Cut the cucumber into thirds.
STEP 2/9
Grease and line the loaf tin with parchment paper.
Assemble the Food Processor bowl onto the power unit.
Fit the Dough Tool to the Food Processor bowl.
STEP 3/9
Add Ingredients 1 (flours, gum, baking powder, salt) to the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Mix on speed 1 for 30 seconds until combined.
STEP 4/9
Add Ingredients 2 (water, yeast, sugar) to a jug.
Whisk together with a fork until combined.
Set aside.
STEP 5/9
Add the first item of Ingredients 3 (egg whites) to a clean medium bowl.
Lightly whisk with a fork until frothy.
Add the remaining 2 items of Ingredients 3 (oil, vinegar) to the bowl.
Mix until combined.
Transfer content of the medium bowl into the jug.
With the machine running, gradually pour contents of the jug into the Food Processor bowl.
Mix on speed 1 for 30 seconds until homogenous.
Pour batter into the prepared loaf tin.
Cover with cling film.
Leave to prove in a warm place for 30 minutes.
Preheat the oven to 200°C.
Bake for 40 minutes at 200°C until golden brown.
Turn out onto a cooling rack and let cool for 15 minutes.
Cut loaf into 1 inch cubes.
STEP 6/9
Retrieve, clean the Food Processor bowl and fit the Knife Blade.
Transfer a handful of bread cubes to the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Mix on speed Max until fine breadcrumbs are formed.
Transfer breadcrumbs to a clean small bowl.
STEP 7/9
Rub the first item of Ingredients 5 (garlic) into a large frying pan and discard.
Add the next item of Ingredients 5 (wine) to the pan.
Transfer breadcrumbs into the frying pan.
Heat over a medium-high heat.
Stir to combine.
Add the next 4 items of Ingredients 5 (mustard, lemon juice, pepper, nutmeg) to the pan.
Reduce to a low heat and simmer.
Gradually add the remaining items of Ingredients 5 (cheeses) to the pan.
Whisk until smooth.
Transfer into a fondue pot.
STEP 8/9
Retrieve, clean the Food Processor bowl.
Fit the Thick slicing disc, attach the lid and ensure it is locked into place.
Add the first 2 items of Ingredients 5 (carrots, peppers) into the Food Processor bowl using the pusher.
Slice on speed 8.
Add the remaining item of Ingredients 5 (cucumber) to the bowl using the pusher.
Slice on speed 5.
Serve.
STEP 9/9
Serve fondue with remaining bread cubes and the vegetable crudités.