Herbed Bread Crumbs/ Cubes

November 15th, 2020 Posted by Celine Ikeler Uncategorized 0 thoughts on “Herbed Bread Crumbs/ Cubes”

Herbed Breadcrumbs

Use our large loaf to create your own breadcrumbs for stuffing or casserole topping! Use your older bread if possible. If using a fresh loaf, allow the loaf to sit uncovered on the counter to get dried out overnight.

Cuisine

Gluten-Free, Vegan

Servings

cups

Ingredients

1 loaf Karma Baker Gluten Bread a few days old or previously frozen is best
1 tsp onion powder
1 tsp dried sage
1 tsp dried thyme

Cuisine

Gluten-Free, Vegan

Servings

cups

Ingredients

1 loaf Karma Baker Gluten Bread a few days old or previously frozen is best
1 tsp onion powder
1 tsp dried sage
1 tsp dried thyme

Instructions

Preheat oven to 250 degrees F (120 degrees C)
Slice the loaf into 16 slices. Using tongs, place bread slices directly on oven racks. Toast in the oven until hard and golden brown, about 30 minutes. Remove slices and cool on wire rack.
Chop or crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine. In a small bowl combines herbs and spice. Sprinkle the mixtures over the crumbs and toss to coat.
Store crumbs in an airtight container for 2 weeks.

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Porcini Mushroom Gravy

November 25th, 2017 Posted by Celine Ikeler Recipes 0 thoughts on “Porcini Mushroom Gravy”

Porcini Mushroom Gravy

Course

Holiday, Main Dish

Cuisine

American Favorites, Gluten-Free, Vegan

Prep Time

20 min

Cook Time

30 min

Servings

servings

Ingredients

2 TBL olive oil
1/2 cup onion finely chopped
1 oz dried porcini mushrooms
1 lb fresh white or brown mushrooms finely chopped
1 tsp dried thyme
1 tsp dried sage
1 tsp fresh ground black pepper
4 cups low-sodium vegetable broth heated
1/3 cup Karma Baker Organic Gluten Free Flour or flour of your choice, with a starch added in

Course

Holiday, Main Dish

Cuisine

American Favorites, Gluten-Free, Vegan

Prep Time

20 min

Cook Time

30 min

Servings

servings

Ingredients

2 TBL olive oil
1/2 cup onion finely chopped
1 oz dried porcini mushrooms
1 lb fresh white or brown mushrooms finely chopped
1 tsp dried thyme
1 tsp dried sage
1 tsp fresh ground black pepper
4 cups low-sodium vegetable broth heated
1/3 cup Karma Baker Organic Gluten Free Flour or flour of your choice, with a starch added in

Instructions

In a small bowl cover the dried mushrooms with 1 cup of boiling water. Allow to sit about 20 minutes. Keeping the water, strain out the mushrooms and chop.
Thinly slice the white or brown mushrooms. In a large saute pan, heat oil and add onions, cook over medium heat for 30 minutes, stirring constantly until caramelized and brown. Add in all of the mushrooms. Sauté until reduced and lightly browned. add herbs and pepper. Deglaze the pan with the hot vegetable stock. Add the porcini mushroom liquid now too. Scrape the bottom of the pan to get the nice brown bits up. Lots of flavor there! Bring to a gentle boil. Allow to simmer for 15 minutes.
In a small bowl or measuring cup, mix the flour with 1/2 cup COLD water. Stir until smooth. Making sure the gravy is at a low boil, stir in the flour mixture, stirring the graving until its completely combined. If you don't, you will get a lumpy gravy. Allow to cook an additional 5-10 minutes to thicken and cook the flour.
Serve hot. Store for 1 week in the fridge.

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Herbed Bread Crumbs/ Cubes

Porcini Mushroom Gravy

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